Looks Like Chili, But It’s Not.
This soup steers clear from classic chili because there is no chili powder in it at all. Instead, two special ingredients, the juice of one whole lime and enchilada sauce turn this wannabe chili into a fabulous Tex-Mex Soup.
Top with cheese, sour cream, and cilantro.
Hearty by itself, if you combine it with a toasted cheese sandwich, or rich multi-grain rolls, the meal is sure to please the hungriest cowboys in your family.
Slow Cooker Tex Mex Soup
Prep time: 10 mins
- 1⅓ lb lean ground beef
- 2 tbsp taco seasoning.
- 4.5 oz can diced green chilis
- 1 small sweet onion, chopped
- 1 C beef broth
- 1 15oz can black beans, rinsed and drained
- 1 14.5 oz can spicy red pepper diced tomatoes
- 1 19 oz can enchilada sauce (or use 2 small cans)
- 1 C frozen sweet corn
- Juice from 1 lime
- Shredded cheese, cilantro, sour cream and/or avocado for garnish
- Brown the ground beef in a skillet over medium high heat. Drain and add to the slow cooker. Season with the taco seasoning.
- Add ingredients to the slow cooker: Add the broth, onions, diced tomatoes, enchilada sauce, beans and diced chilis to the slow cooker. Mix well.
- Cover and cook on low for 6-8 hours.
- Mix in the frozen corn and lime juice. Cover and warm for 5 minutes in order to cook the corn.
- Serve in bowls and garnish with your favorite toppings.
Thanks to Julie of This Gal Cooks for the photo and recipe.