If you’re on the hunt for a deeply satisfying, flavor-packed dinner that comes together in a single pot, you’ll fall head over heels for this Ground Beef Enchilada Soup. It’s everything you adore about cheesy, saucy enchiladas but transformed into a cozy, hearty soup—with a bold Tex-Mex flair, savory ground beef, and lots of colorful toppings to make every bowl fun. Whether it’s a chilly weeknight or you’re feeding a hungry crowd, this recipe is guaranteed to become a repeat favorite.
Ingredients You’ll Need
The magic of Ground Beef Enchilada Soup is how it transforms humble, everyday ingredients into something downright crave-worthy. Each element brings its own special touch, whether it’s a punch of flavor, creamy richness, or a pop of color.
- Olive oil: Helps brown the beef and soften the aromatics for a flavorful base.
- Ground beef: Provides hearty, savory flavor and makes the soup filling enough for a meal.
- Onion (diced): Adds sweetness and depth to the soup as it cooks down.
- Garlic (minced): Infuses the whole pot with irresistible aroma and warmth.
- Chili powder: Delivers that classic enchilada flavor and a gentle kick.
- Ground cumin: Lends earthiness and a toasty, slightly smoky taste.
- Smoked paprika: Enhances the soup with a mild, smoky undertone that makes it truly memorable.
- Salt and black pepper: Essential for seasoning and balancing all the flavors.
- Diced tomatoes with green chilies: Bring brightness and just the right amount of zesty heat.
- Beef or chicken broth: Forms the rich, savory backbone for the soup—use what you have on hand.
- Frozen corn: Adds bursts of sweetness and cheerful yellow color.
- Black beans (drained and rinsed): Make the soup extra hearty and give it that signature Tex-Mex vibe.
- Red enchilada sauce: The secret to bold, tangy flavor and that unmistakable enchilada essence.
- Shredded cheddar cheese: Melts into the hot soup for gooey, cheesy goodness in every bite.
- Fresh cilantro: Sprinkled on top, it adds freshness and a hint of herbal brightness.
- Lime wedges: A squeeze at the end wakes up all the flavors and adds a zesty finish.
How to Make Ground Beef Enchilada Soup
Step 1: Brown the Beef
Start by heating the olive oil in a large pot over medium-high heat. Add the ground beef and cook until it’s beautifully browned, making sure to break it up with your spoon as it cooks. This step is where you build those deep, savory flavors that make Ground Beef Enchilada Soup so comforting.
Step 2: Sauté the Aromatics
Once the beef is browned, toss in the diced onion and minced garlic. Let them cook for three to four minutes, stirring occasionally, until the onion turns soft and translucent. This is when the kitchen really starts smelling amazing and sets the stage for the soup’s rich taste.
Step 3: Spice It Up
Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir everything together and let the spices toast for about a minute. This step unlocks their full flavor, giving the soup that signature enchilada warmth and depth.
Step 4: Add the Veggies and Broth
Stir in the diced tomatoes with green chilies, broth of your choice, frozen corn, black beans, and red enchilada sauce. Everything comes together in the pot, ready to simmer and soak up all those delicious spices.
Step 5: Simmer to Perfection
Bring the soup to a gentle boil, then lower the heat and let it simmer for about 20 minutes. Stir occasionally and let the flavors meld—your patience will be rewarded with a soup that’s bold, hearty, and irresistibly rich.
Step 6: Finish and Serve
Ladle the hot Ground Beef Enchilada Soup into bowls, then top with a generous sprinkle of shredded cheddar cheese and a handful of chopped cilantro. Serve with lime wedges on the side so everyone can add a bright, tangy squeeze to their bowl.
How to Serve Ground Beef Enchilada Soup
Garnishes
The finishing touches make all the difference! Try classic toppings like shredded cheddar, fresh cilantro, and a squeeze of lime. For a little crunch, add crushed tortilla chips or even a dollop of sour cream for creaminess. Avocado slices and sliced jalapeños are fantastic if you want to dress things up a bit more.
Side Dishes
This soup is filling on its own, but it pairs beautifully with side dishes. Warm, buttery cornbread, crispy tortilla chips, or a simple green salad will round out the meal. If you want to keep the Tex-Mex party going, serve alongside quesadillas or a platter of grilled veggies.
Creative Ways to Present
For a fun twist, serve Ground Beef Enchilada Soup in small mugs or ramekins as an appetizer for a dinner party. Or create a “soup bar” with toppings in little bowls so everyone can customize their own bowl—kids and adults alike love this interactive approach.
Make Ahead and Storage
Storing Leftovers
Ground Beef Enchilada Soup stores like a dream! Let the soup cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to three days without losing any of its bold flavor or hearty texture.
Freezing
This soup is a freezer superstar. Simply portion cooled soup into freezer-safe bags or containers (leave a little space for expansion), then freeze for up to three months. Thaw overnight in the fridge before reheating, and you’ll have a speedy, homemade meal at your fingertips.
Reheating
To reheat, pour the soup into a pot and warm it gently over medium heat, stirring occasionally until heated through. You can also microwave individual servings—just add your favorite fresh toppings after reheating to bring the flavors back to life.
FAQs
Can I make Ground Beef Enchilada Soup in a slow cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then add everything to your slow cooker and cook on low for 4–6 hours. This is a great way to let the flavors develop while you go about your day.
Is this soup spicy?
The soup has a gentle heat thanks to the chili powder and green chilies, but it’s very family-friendly. If you love more heat, add a diced jalapeño or a pinch of cayenne pepper with the spices.
What can I use instead of ground beef?
Feel free to substitute ground turkey, chicken, or even a plant-based ground meat alternative if you prefer. The soup is very flexible and still packs a punch of flavor with any protein.
Can I add extra vegetables?
Definitely! Bell peppers, zucchini, or even spinach can be stirred in for more color and nutrition. Add them with the corn and beans so they cook just enough to stay vibrant and tender.
How can I make Ground Beef Enchilada Soup dairy-free?
Simply skip the cheddar cheese or use a dairy-free cheese alternative for topping. The soup itself is naturally dairy-free, so it’s easy to adapt for dietary needs.
Final Thoughts
If you’re craving something bold, comforting, and easy enough for a busy weeknight, you can’t go wrong with Ground Beef Enchilada Soup. It’s the kind of recipe that brings people together and leaves everyone happy and full. Give it a try and watch it become a new staple at your table!
Print
Ground Beef Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
A hearty and flavorful Ground Beef Enchilada Soup that combines the rich taste of seasoned ground beef with classic Mexican spices, beans, corn, and enchilada sauce. Perfect for a comforting weeknight meal, this soup is topped with cheddar cheese and fresh cilantro, served with lime wedges for a zesty finish.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Canned and Frozen Ingredients
- 1 (10-ounce) can diced tomatoes with green chilies
- 4 cups beef or chicken broth
- 1 cup frozen corn
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can red enchilada sauce
Toppings and Garnishes
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Brown the Beef: In a large pot, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon to ensure even cooking.
- Sauté Onions and Garlic: Add diced onion and minced garlic to the pot with the beef. Cook for 3–4 minutes until the onions soften and become translucent, stirring occasionally.
- Add Spices: Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to release the flavors and aroma of the spices.
- Combine Liquids and Vegetables: Pour in the diced tomatoes with green chilies, broth, frozen corn, black beans, and enchilada sauce. Stir everything together to combine evenly.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes. Stir occasionally to prevent sticking and allow flavors to meld.
- Serve and Garnish: Ladle the soup into bowls and top each serving with shredded cheddar cheese and chopped fresh cilantro. Offer lime wedges on the side for squeezing over the soup to add a bright, citrusy touch.
Notes
- For extra heat, add diced jalapeños or a pinch of cayenne pepper during step 3.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Serve with tortilla chips for added texture and crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg
