Beef & Rice Enchilada Soup

  I made this delicious soup last Winter, when everyone was coming over all the time to be with Papa.  I knew I needed a big, hearty meal that could fill a lot of tummies.

  I saw a Pin from Cinnamon Spice & Everything Nice that looked great!  I knew I was going to have to use it only as a jumping off point, because I needed it to GROW to feed a crowd, so I started changing and adding and here is what we ended up with:

TOTAL TEX MEX DELICIOUSNESS!!!!!!!!!!

Beef & Rice Enchilada Soup

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beef and rice enchilada soup (3)

Ingredients
  • 2 Tablespoons Butter
  • 1 whole Small White Onion, Finely Chopped
  • 1 whole Bell Pepper, Any Color, Diced
  • 6 cloves Garlic, Pressed
  • 1 pound Ground Beef, Cooked And Drained
  • 1 can (11 Oz Size) Diced Tomatoes & Green Chilies, Undrained
  • 1 can (14 Oz Size) Creamed Corn, Undrained
  • 1 can (14 Oz. Size) Corn, Drained
  • 1 can (16 Oz. Size) Chili Beans With Sauce
  • 1 can (14.5 Oz Size) Petite Diced Tomatoes, Drained
  • 8 ounces, fluid Packet Of Frontera Red Chile Enchilada Sauce
  • 2 cups Cooked Brown Rice
  • 1 teaspoon Cumin
  • ½ teaspoons Oregano
  • Pinch Of Chili Powder
  • 1 cup Sour Cream
  • 2 cups Shredded Colby-jack Cheese
  • 2 cups Tortilla Chip Strips For Garnish
  • Cilantro For Garnish
Preparation

Melt butter in a large skillet and saute onion, bell pepper and garlic for 2 minutes before adding beef, seasoning to taste, and cooking through. Drain and add to large slow cooker.

Add diced tomatoes and chilies, creamed corn, regular corn, chili beans with sauce, petite diced tomatoes and packet of Red Chili Enchilada Sauce.

Season with cumin, oregano, and a pinch of chili powder.

In a small sauce pan, cook brown rice according to package directions, subtracting 10 minutes from cook time. Add rice to slow cooker and let it continue to cook in there.

Cook ingredients on low for 5 hours. During the last 30 minutes, stir in sour cream and shredded cheese.

Serve with tortilla chip strips and a bit of cilantro.

Ole’!
~T