Slow Cooker Beef and Rice Enchilada Soup


  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 small green or red bell pepper, diced
  • 3 cloves garlic, minced
  • coarse salt and fresh black pepper
  • 1 can (11 ounce) Ro-tel diced tomatoes & green chiles with the juices
  • 4 cups low-sodium beef broth
  • 1 + 1/2 cups corn
  • 3 corn tortillas, cut into small cubes
  • 1 tablespoon chili powder like McCormick
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano (preferably Mexican), crushed between fingertips
  • 1 + 1/4 pounds lean ground beef
  • 1 cup brown or white rice
  • 1 + 1/2 cups shredded sharp cheddar cheese or monterey jack, plus more for serving
  • 1 cup sour cream, plus more for serving
  • corn tortilla chips, for serving


  1.     In a medium skillet heat the oil over medium-low heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
  2.     Meanwhile to your crock-pot (4 – 6 quart) add the Ro-tel, broth, corn, tortillas, chile powder, cumin, oregano and 1 teaspoon coarse salt and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
  3.     In the same skillet brown the ground beef over medium heat breaking it apart as it cooks. Once it’s browned through drain off the grease and add to the pot.
  4.     Cook on high 3 – 4 hours or low 5 – 6.
  5.     During the last hour cook the rice according to package directions and stir the cheese into the soup. Taste and season as needed.
  6.     To serve: add a couple of spoonfuls of rice to a soup bowl and ladle the soup over top. Garnish with shredded cheese, sour cream and tortilla chips.

Leave a Reply

Your email address will not be published. Required fields are marked *