Beef Enchilada Soup Flavorful (Printable Version)
Rich ground beef and corn stew with beans and spices in a tomato broth, garnished with crispy tortilla strips.
# What You'll Need:
→ Meats
01 - 1 pound lean ground beef
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (14 ounces) diced tomatoes
06 - 1 can (14 ounces) black beans, drained and rinsed
07 - 1 cup frozen or canned corn kernels
08 - 2 tablespoons tomato paste
→ Liquids
09 - 4 cups beef broth
10 - 1 can (14 ounces) enchilada sauce (mild or medium)
→ Spices & Seasonings
11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
→ Dairy (optional toppings)
17 - 1 cup shredded cheddar or Monterey Jack cheese
18 - 1/2 cup sour cream
→ Garnishes
19 - 2 spring onions, sliced
20 - 2 tablespoons fresh cilantro, chopped
21 - 1 lime, cut into wedges
→ Tortilla Strips
22 - 4 small corn tortillas
23 - 2 tablespoons olive oil
24 - Pinch of salt
# How to Make It:
01 - Preheat oven to 400°F. Cut tortillas into thin strips, toss with olive oil and a pinch of salt, and spread on a baking sheet. Bake for 8–10 minutes until crisp and golden. Set aside.
02 - In a large pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it up with a spoon. Drain excess fat if necessary.
03 - Add diced onion, garlic, and bell pepper. Sauté for 3–4 minutes until softened.
04 - Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1–2 minutes until fragrant.
05 - Add diced tomatoes with juice, enchilada sauce, beef broth, black beans, and corn. Stir to combine.
06 - Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.
07 - Taste and adjust seasoning if needed. Ladle soup into bowls. Top with shredded cheese, sour cream, spring onions, cilantro, and crispy tortilla strips. Serve with lime wedges.
# Expert Tips:
01 -
- It delivers all the comforting flavors of beef enchiladas in half the time and with way less effort
- The homemade tortilla strips add a restaurant style crunch that elevates the whole bowl
- It makes fantastic leftovers, actually tasting even better the next day when the spices deepen
02 -
- The soup thickens as it sits, so if you're making it ahead or storing leftovers, you might need to add a splash of broth when reheating
- The tortilla strips stay crisp for about an hour, but if you want them extra crunchy for leftovers, bake fresh ones when serving
03 -
- If you want extra richness, stir a spoonful of sour cream directly into the hot soup before serving
- The soup tastes even better if you let it sit for 30 minutes before serving, giving all the flavors time to meld