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Crock Pot Enchilada Soup

Slow Cooker Enchilada Soup

  • Cooking Time:

    8 hours
  • Servings:

    6

Ingredients

1 lb. of ground beef (browned & drained,
1 onion (sliced),
15 oz. can pin­to beans with liq­uid,
15 oz. can whole ker­nal corn with liq­uid,
15 oz. can stewed Mex­i­can style toma­toes,
2 – 8 oz. cans of enchi­la­da sauce.
Mex­i­can Style Cheese for serv­ing
Tor­tilla Chips for Serv­ing


Per Face­book friend San­dra N. “It is won­der­ful and easy.”

  1. Place all togeth­er in slow cook­er EXCEPT the cheese and chips.
  2. Cov­er. Cook on low for 8 hours.

Serve by adding Mex­i­can style grat­ed cheese and tor­tilla chips. ENJOY!

Hap­py Crock­ing!

Pro­vid­ed by San­dra N. via facebook.com

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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