BEEF ENCHILADA SOUP
Delicious, nutritious, and easy, this soup can cook in the slow cooker all day, or on the stove in just a few minutes. Top with sliced flour tortillas--this is important! They act like noodles and are delicious. Also offer shredded cheese, avocado, cilantro, sour cream, additional seasoning - anything that sounds good! Enjoy!
Provided by Debbie B.
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 8h15m
Yield 16
Number Of Ingredients 9
Steps:
- Combine drained browned ground beef, tomatoes, kidney beans, black beans, corn, chiles, enchilada sauce, beef broth, and taco seasoning in a slow cooker.
- Cover and cook on Low for about 8 hours or High for about 4 hours.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 18.6 g, Cholesterol 71 mg, Fat 14.6 g, Fiber 4.6 g, Protein 23.9 g, SaturatedFat 5.5 g, Sodium 990.7 mg, Sugar 3.3 g
INSTANT POT® BEEF AND VEGETABLE SOUP
My two-year-old ate her whole bowl - all the turnips and beef!
Provided by Carla nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook beef cubes until brown on all sides, 5 to 10 minutes. Transfer to a plate. Cook carrots, onion, and celery until translucent, about 5 minutes. Return beef to the pot; add water, turnips, green beans, tomato paste, salt, garlic powder, onion powder, celery seed, and bay leaves.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Taste the soup; add more salt, garlic, onion, and pepper, if needed.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 18.2 g, Cholesterol 51.5 mg, Fat 14.7 g, Fiber 5.4 g, Protein 16.4 g, SaturatedFat 5.3 g, Sodium 1905.2 mg, Sugar 7.8 g
INSTANT POT® CHEESY CHICKEN ENCHILADA SOUP
A delicious, easy to make, cheesy enchilada soup. Use spicy, medium, or mild enchilada sauce and diced tomatoes with green onions to adjust the heat to your preference.
Provided by Gary Michael Hess
Categories Mexican Chicken Soups and Stews
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Drain canned chicken and save 1 cup broth.
- Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Stir well and serve. Top with mozzarella, tortilla chips, and green onions.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 26 g, Cholesterol 101.4 mg, Fat 21.8 g, Fiber 5.7 g, Protein 32.8 g, SaturatedFat 10.1 g, Sodium 1271.3 mg, Sugar 2.5 g
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- Set pressure cooker to sauté and add beef and taco seasoning, until almost browned, then drain grease. (about 7 minutes)
- Add in 1 cup of enchilada sauce and can of green chilies, then heat for an additional 5 minutes, or until the sauce has cooked down.
- Warm up tortillas in microwave slightly (wrap entire stack in a paper towel and heat on high for 30 seconds). Open tortillas one by one and add just over 1/8 cup beef mixture and 1 heaping tablespoon shredded cheese and roll up tightly.
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