Slow Cooker Enchilada Soup
Ingredients
1 lb. lean ground beef
1/2 C chopped onion +extra for garnish
1/2 C chop celery
4 C beef broth
1 can fire roasted tomatoes
1 package shredded cheddar cheese 8 oz
3 green onions chopped
Fresh tomatoes diced
1 avocado peeled and quartered
1 bunch cilantro cleaned and chopped
salt and pepper to taste
Directions
Prep a 6-quart crock pot with cooking spray or use a crockpot liner.
Add ground beef, onions, celery to a nonstick skillet. Cook on medium high heat constantly stirring until the ground beef is brown.
Transfer the ground beef, onions, celery to a crockpot. Add beef broth and canned tomatoes to the crock pot. Stir well to mix.
Cover the crockpot. Cook on high for 3-4 hours or on low for 6-8 hours.
About 30 minutes before being served, add the cheese. Stir to mix the cheese into the soup.
