Beef Enchilada Soup (Printable)
Enjoy a hearty, spiced beef soup inspired by enchiladas, featuring ground beef, beans, corn, and a rich tomato broth.
# What You'll Need:
→ Meats
01 - 1 pound lean ground beef
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup frozen or canned corn kernels (drained if canned)
→ Canned Goods
06 - 1 can (15 ounces) black beans, drained and rinsed
07 - 1 can (15 ounces) diced tomatoes with juices
08 - 1 can (10 ounces) red enchilada sauce
09 - 4 cups beef broth
→ Spices and Seasonings
10 - 1 tablespoon chili powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt (or to taste)
15 - 1/4 teaspoon ground black pepper
→ Optional Garnishes
16 - 1 cup shredded cheddar cheese
17 - 1/2 cup sour cream
18 - 1/4 cup fresh cilantro, chopped
19 - Tortilla strips or chips
20 - Diced avocado
# Directions:
01 - In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat. Add the ground beef and cook, breaking it up, until browned and thoroughly cooked (approximately 5 minutes). Drain any excess fat from the pot.
02 - To the same pot, add the diced yellow onion, minced garlic, and diced red bell pepper. Sauté for 4 to 5 minutes, until the vegetables have softened.
03 - Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and ground black pepper. Cook for 1 minute, stirring constantly, until the spices become fragrant.
04 - Add the drained and rinsed black beans, corn kernels, diced tomatoes with their juices, red enchilada sauce, and beef broth to the pot. Stir thoroughly to ensure all ingredients are well combined.
05 - Bring the soup mixture to a gentle simmer. Reduce the heat to medium-low and continue to cook, uncovered, for 20 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
06 - Taste the soup and adjust the seasoning as needed. Add more salt or pepper if desired to achieve your preferred flavor profile.
07 - Ladle the hot soup into individual serving bowls. Garnish generously as desired with shredded cheddar cheese, a dollop of sour cream, fresh chopped cilantro, tortilla strips or chips, and diced avocado.
# Expert Advice:
01 -
- Because who has time to roll dozens of enchiladas on a busy Tuesday, but still craves that incredible, authentic flavor?
- It's the kind of hearty soup that feels like a warm hug, comforting and surprisingly simple to whip up on any given weeknight.
02 -
- Never skip properly browning the ground beef; those delicious caramelized bits create a foundational flavor that permeates the entire soup.
- Briefly toasting your dried spices in the hot pot before adding liquids is a game-changer, releasing their essential oils and intensifying their aroma and taste.
03 -
- Ensure you fully drain any excess fat from the cooked ground beef; this prevents your soup from becoming greasy and ensures a cleaner, richer flavor.
- Invest in a good quality red enchilada sauce. Since it's such a prominent flavor, a delicious sauce will profoundly impact the overall taste of your soup.