Beef & Rice Enchilada Soup

• 2 Tablespoons Butter
• 1 whole Small White Onion, Finely Chopped
• 1 whole Bell Pepper, Any Color, Diced
• 6 cloves Garlic, Pressed
• 1 pound Ground Beef, Cooked And Drained
• 1 can (11 Oz. Size) Diced Tomatoes And Green Chilies, Undrained
• 1 can (14 Oz. Size) Creamed Corn, Undrained
• 1 can (14 Oz. Size) Corn, Drained
• 1 can (16 Oz. Size) Chili Beans With Sauce
• 1 can (14.5 Oz Size) Petite Diced Tomatoes, Drained
• 8 ounces, fluid Frontera Red Chile Enchilada Sauce
• 1 teaspoon Cumin
• 1/2 teaspoons Oregano
• Pinch Of Chili Powder
• 2 cups Cooked Brown Rice
• 1 cup Sour Cream
• 2 cups Shredded Colby-jack Cheese
• 2 cups Tortilla Chip Strips For Garnish
• Cilantro For Garnish

1. Melt butter in a large skillet and saute onion, bell pepper and garlic for 2 minutes before adding beef, seasoning to taste, and cooking through. Drain and add to large slow cooker.
2. Add diced tomatoes and chilies, creamed corn, regular corn, chili beans with sauce, petite diced tomatoes and enchilada sauce. Season with cumin, oregano, and a pinch of chili powder.
3. In a small sauce pan, cook brown rice according to package directions, subtracting 10 minutes from cook time. Add rice to slow cooker and let it continue cooking in there.
4. Cook on low for 5 hours. During the last 30 minutes, stir in sour cream and shredded cheese. Serve with tortilla chip strips and a bit of cilantro.

butter, white onion, bell pepper, garlic, ground beef, tomatoes, corn, sauce, tomatoes, fluid frontera red, cumin, oregano, sour cream, cheese, tortilla, cilantro

Taken from tastykitchen.com/recipes/soups/beef-rice-enchilada-soup/ (may not work)