Ingredients

The following ingredients have 4 Servings
  • 1 pound ground beef
  • 12 oz enchilada sauce
  • 2 cups beef broth
  • 14 oz can diced tomatoes (drained)
  • 1 cup frozen corn
  • 2 oz cream cheese
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • For tortilla strips:
  • 4-6 corn tortillas
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder (I used roasted garlic powder)

Instruction

  • Brown ground beef and drain any excess fat
  • Add to crock
  • Add remaining soup ingredients to crock
  • Cook on low for 6-8 hours or high for 3-4
  • For tortilla strips:
  • Heat oven to 450 degrees
  • Cut tortillas into small strips and then cut the strips in half
  • Toss with olive oil and garlic powder
  • Place on baking sheet and bake for 6-8 minutes until crispy and starting to brown
  • Serve soup with a few tortilla strips and cheese or sour cream as desired