Ground Beef Enchilada Soup
A cozy bowl of Ground Beef Enchilada Soup brings all the bold, smoky flavors of classic enchiladas into one comforting spoonful. It’s rich, slightly spicy, and packed with hearty ingredients that make it feel like a full meal on its own.
Equipment
- Large Soup Pot or Dutch Oven
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Can Opener
- Ladle
- Measuring Spoons and Cups
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 3 cloves garlic minced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 15 oz diced tomatoes
- 1 can 10 oz enchilada sauce
- 4 cups beef broth
- 1 cup tomato sauce
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese plus more for topping
- 1 cup tortilla strips or crushed tortilla chips for serving
- Optional toppings: sour cream avocado, cilantro, jalapeños
Instructions
Step 1: Brown the beef
- Place a large soup pot or Dutch oven over medium heat.
- Add the ground beef and break it apart with a wooden spoon as it cooks.
- Cook until fully browned and no pink remains.
- Drain excess fat if needed, especially if there’s a lot of grease.
- Pro tip: Let the beef sit for a minute or two before stirring so it gets a slightly deeper, caramelized flavor.
Step 2: Sauté the aromatics
- Add the diced onion directly into the pot with the cooked beef.
- Cook for about 3–4 minutes, stirring occasionally, until the onion softens.
- Stir in the minced garlic and cook for another 30–60 seconds until fragrant.
- Pro tip: Don’t rush the garlic—add it last so it doesn’t burn and turn bitter.
Step 3: Build the soup base
- Pour in the beef broth, diced tomatoes, tomato sauce, and enchilada sauce.
- Stir well to combine everything evenly.
- Add chili powder, cumin, smoked paprika, salt, and black pepper.
- Mix until the seasoning is fully dissolved into the broth.
- Pro tip: Stir slowly and thoroughly here so the spices distribute evenly throughout the soup.
Step 4: Add beans and corn
- Stir in the drained black beans and corn.
- Mix gently so they don’t break apart.
- Bring the soup to a gentle boil.
- Pro tip: Rinse canned beans well before adding to remove excess starch and improve flavor.
Step 5: Simmer for flavor
- Reduce heat to low and let the soup simmer for 20–25 minutes.
- Stir occasionally to prevent sticking at the bottom.
- Taste and adjust seasoning if needed.
- Pro tip: The longer it simmers (within reason), the richer and deeper the enchilada flavor becomes.
Step 6: Add cheese and finish
- Stir in the shredded cheddar cheese until melted and slightly creamy.
- Turn off the heat once the cheese is fully incorporated.
- Pro tip: Add cheese off the heat for a smoother, silkier texture without clumping.
Step 7: Serve and top
- Ladle the soup into bowls while hot.
- Top with tortilla strips, sour cream, avocado, cilantro, or jalapeños.
- Serve immediately and enjoy warm.
Notes
Nutritional Value (Per Serving Approx.)
- Calories: 390–450 kcal
- Protein: 24g
- Carbohydrates: 28g
- Fat: 20g
- Saturated Fat: 8g
- Fiber: 7g
- Sugar: 6g
- Sodium: 980mg
- Cholesterol: 65mg
- Calcium: 20% DV
- Iron: 18% DV