Steak Enchilada Soup

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: 8 hrs 15 mins
• Serves: 8-10

Ingredients

• 3 -8  ounces  sirloin steaks
• 1  onion, chopped
• 4  celery ribs, chopped
• 3  garlic cloves, minced
• 2 (15 ounce) cans Rotel tomatoes & chilies, with lime
• 1 (4 ounce) can diced green chilies
• 1 (15 ounce) can black beans, rinsed & drained
• 1 (15 ounce) can pinto beans, rinsed & drained
• 1 1⁄2 cups frozen corn
• 1 (15 ounce) can  enchilada sauce
• 1 (1 1/4ounce) package  taco seasoning
• 48  ounces beef broth
• 1⁄3 cup heavy cream
• 2  tablespoons 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.