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
Scale
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
