Steak Enchilada Soup

Submitted by jessgalland

"All of the components of a steak enchilada in a savory broth. You can control the heat in the recipe depending on the type of Rotel tomatoes you use, the type of taco seasoning you add & the Enchilada sauce that you settle on. It can be as mild or as spicy as you like."

 

• Ready In: 8hrs 15mins
• Ingredients: 15
• Serves: 8

ingredients

• 85.04-226.79 g sirloin steaks
• 1 onion, chopped
• 4 celery ribs, chopped
• 3 garlic cloves, minced
• 2 (850.48 g) can Rotel tomatoes & chilies, with lime
• 113.39 g can diced green chilies
• 425.24 g can black beans, rinsed & drained
• 425.24 g can pinto beans, rinsed & drained
• 354.88 ml frozen corn
• 425.24 g can enchilada sauce
• 35.43 g package taco seasoning
• 1360.77 g beef broth
• 78.78 ml heavy cream
• 29.58 ml cilantro, chopped
• salt & pepper

directions

1. Combine all of the ingredients together ( except steaks, cream & cilantro) in a crock pot.
2. Nestle the whole steaks in the mixture.
3. Cook on low for 6-7 hours.
4. Remove steaks from the crock pot and shred with 2 forks. Return to the crock pot and cook an additional hour.
5. Turn the heat of and add the cream & cilantro. Stir to combine.
6. Garnish with crumbled cojita cheese, cilantro, tortilla strips, sour cream & avacado slices.