A warm and hearty soup combining the flavors of beef enchiladas in a creamy, comforting bowl.
Heat a sauté pan over medium heat and add a drizzle of olive oil.
Ensure the pan is hot before adding the oil to prevent sticking.
Add the chopped red onion, diced bell peppers, and minced jalapeno to the pan. Sauté until the vegetables are softened.
Stir occasionally to ensure even cooking and prevent burning.
Transfer the sautéed vegetables to a crock pot.
Use a spoon to scrape all the vegetables into the crock pot.
Add the ground beef to the sauté pan and cook until browned.
Break up the beef into small pieces as it cooks for even browning.
Transfer the cooked beef to the crock pot.
Drain any excess fat from the beef before transferring it.
Add the enchilada sauce, beef broth, chopped tomatoes, and spices to the crock pot. Stir to combine.
Mix thoroughly to ensure the spices are evenly distributed.
Cook on low for 4-5 hours or on high for 2-3 hours.
Stir occasionally if possible to prevent sticking.
Add the softened cream cheese and shredded Monterey Jack cheese to the crock pot. Stir until melted and combined.
Ensure the cream cheese is at room temperature for easier mixing.
Serve the soup hot, garnished with additional shredded cheese and a dollop of sour cream if desired.
Add fresh cilantro or green onions for extra flavor and color.
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