Steak Enchilada Soup - cooking recipe

Ingredients

3 -8 ounces sirloin steaks
1 onion, chopped
4 celery ribs, chopped
3 garlic cloves, minced
2 (15 ounce) cans Rotel tomatoes & chilies, with lime
1 (4 ounce) can diced green chilies
1 (15 ounce) can black beans, rinsed & drained
1 (15 ounce) can pinto beans, rinsed & drained
1 1/2 cups frozen corn
1 (15 ounce) can enchilada sauce
1 (1 1/4 ounce) package taco seasoning
48 ounces beef broth
1/3 cup heavy cream
2 tablespoons cilantro, chopped
salt & pepper

Preparation

Combine all of the ingredients together ( except steaks, cream & cilantro) in a crock pot.
Nestle the whole steaks in the mixture.
Cook on low for 6-7 hours.
Remove steaks from the crock pot and shred with 2 forks. Return to the crock pot and cook an additional hour.
Turn the heat of and add the cream & cilantro. Stir to combine.
Garnish with crumbled cojita cheese, cilantro, tortilla strips, sour cream & avacado slices.