Lainey, my husband and I loved this soup, it was so good!! I wish I could of given this recipe more than 5 stars. Yes it was a bit spicy, but my husband and I love spicy dishes. I think one could decrease the amount of heat, by decreasing the amount of chili powder and paprika. I made the recipe pretty much as is, except I didn't have lager beer, and a (14.5 ounce) can of the broth, so I subbed it with Milwaukee's Best Light Beer, as well as 1-(14 oz.) can of beef broth, plus 1/8 cup of water, and added a 1/4 teaspoon beef bouillon granules. Also, I only added 1/2 a teaspoon of salt. I made this in a 5-1/2 quart size slow-cooker, and cooked it on high for 3 hours. Boy did this smell wonderful while cooking. Thank you Lainey for this delicious soup recipe, it's a keeper!!
This had a very good flavor, was hearty, and easy to make. The long list of ingredients make it seem more involved than it is. My batch came out fairly thick, but with a nice spicy flavor. I did add a chipotle pepper & used frozen corn rather than canned. Served with the suggested garnishes & chips. It didn't need another thing. Made for Craze-E Crockpot Contest.
This soup came out more like a chili for me. It could be because I had a little trouble finding some of the ingredients in the sizes listed. The sizes of the enchilada sauce and chili sauce were both larger at my grocery store, so I kind of eyeballed how much to put in, which may have given it a thicker consistency. That's fine with me, though, because I love chili with lots of beans, and this really fit the bill.
This was very spicy - not sure if because of the chili powder and cayenne or the "HOT" chili sauce that I used. We thought it was a great basic soup and look forward to defrosting the leftovers soon. We would love it more with more tomatoes; one or two more cans of Rotel would be a nice addition. Thank you for creating this delicious dinner!