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Beef Enchilada Soup Recipe

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3.8 from 14 reviews

This hearty Beef Enchilada Soup is a flavorful and comforting meal that combines seasoned ground beef, vegetables, and classic enchilada ingredients in a rich broth. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner with a touch of Mexican flair. Topped with shredded cheese, sour cream, tortilla strips, cilantro, and lime, this soup delivers a satisfying blend of savory and tangy flavors.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 Tablespoon olive oil
  • 1 lb ground beef
  • 1 yellow onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 Tablespoons taco seasoning
  • 2 cups low sodium beef broth
  • 1 (10 oz) can diced tomatoes and green chilies
  • 1 (10 oz) can enchilada sauce
  • 1 cup frozen corn
  • 4 ounces cream cheese, cubed

Toppings

  • Shredded cheese (Mexican blend or cheddar)
  • Sour cream
  • Cilantro
  • Tortilla strips
  • Lime wedges

Instructions

  1. Brown the Beef: In a large Dutch oven, heat the olive oil over medium-high heat. Add the ground beef, spreading it evenly across the pan. Let it brown undisturbed for about 3 minutes until the underside has a nice sear. Stir and continue cooking for another 3 minutes until the beef is mostly cooked through.
  2. Sauté Vegetables: Add the chopped onion and bell pepper to the pot. Cook, stirring occasionally, until the vegetables soften, about 3-4 minutes.
  3. Add Garlic and Seasoning: Stir in the minced garlic and taco seasoning. Cook for about 30 seconds, until fragrant, to release the spice flavors.
  4. Add Liquids and Veggies: Pour in the beef broth, scraping any browned bits from the bottom of the pot to incorporate flavor. Then add the diced tomatoes with green chilies, enchilada sauce, and frozen corn. Bring the soup to a gentle boil.
  5. Melt the Cream Cheese: Add the cubed cream cheese to the pot and stir continuously until it melts into the soup, creating a creamy texture. Once fully incorporated, remove the soup from heat.
  6. Serve: Ladle the soup into bowls and top with shredded cheese, sour cream, tortilla strips, fresh cilantro, and a squeeze of lime juice for brightness.

Notes

  • Use low sodium beef broth to control the salt level in the soup.
  • For a spicier soup, add chopped jalapeños when sautéing the vegetables.
  • Cream cheese adds richness, but you can substitute with sour cream for a slightly lighter option.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Garnish with avocado slices for added creaminess and nutrition.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://dishiary.com/beef-enchilada-soup-recipe/