Ground Beef Enchilada Soup Recipe

There's nothing like a warm bowl of Ground Beef Enchilada Soup to chase away the chill of a busy weeknight. This hearty, flavorful soup combines all the best elements of enchiladas—bold spices, savory beef, and gooey cheese—into a one-pot meal that’s easy to make and even easier to love.

I first discovered this recipe when I needed a quick dinner idea that would satisfy my family’s love of Mexican-inspired flavors. It has since become a staple in our home, perfect for chilly evenings or when we need a cozy, comforting meal. Let's dive into what makes this soup so special.

Why You’ll Love This Ground Beef Enchilada Soup

Get ready to fall in love with a dish that checks all the boxes for a weeknight favorite. This Ground Beef Enchilada Soup is not just delicious—it’s a true lifesaver for busy cooks.

First off, it’s incredibly easy to make. With minimal prep and only one pot, you’ll have dinner on the table in under 30 minutes. It’s perfect for those nights when you’re short on time but still want something satisfying.

This soup is also wonderfully versatile. You can customize the spice level, swap out ingredients to suit your pantry, or make it vegetarian with just a few tweaks. The possibilities are endless!

And let’s not forget how affordable it is. With simple, everyday ingredients like ground beef, canned enchilada sauce, and beans, this recipe won’t break the bank—perfect for feeding a crowd or meal prepping for the week.

Finally, it’s a hit with everyone at the table. Whether you top it with tortilla strips, sour cream, or fresh avocado slices, each bowl can be tailored to individual tastes, making it family-friendly and fun to serve.

Ingredients Notes

The beauty of this recipe lies in its simple, pantry-friendly ingredients. Each component plays a key role in creating that signature enchilada flavor.

• Ground Beef: Lean ground beef is ideal here—it’s flavorful without being too greasy. If you prefer, ground turkey or chicken are excellent substitutes.
• Enchilada Sauce: The star of the show! Use your favorite canned red enchilada sauce, or make your own for a more personal touch. It provides the rich, tangy base that defines this soup.
• Black Beans and Corn: These ingredients add both texture and nutrition. Canned beans and frozen or canned corn work perfectly for convenience.
• Diced Tomatoes with Green Chilies: This ingredient not only adds a pop of color but also a mild heat that complements the enchilada sauce. If you like it spicier, go for a can of hot Rotel.
• Seasonings: A mix of cumin, chili powder, and garlic powder brings the soup to life. Don’t forget a pinch of salt and pepper to taste!

You’ll also need a large pot or Dutch oven to bring everything together, and optional garnishes like shredded cheese, sour cream, and tortilla chips to serve.

How To Make This Ground Beef Enchilada Soup

Making this soup is as simple as it gets! With just a few steps, you’ll have a flavorful meal ready to enjoy.

1. Brown the Ground Beef: Heat a large pot over medium-high heat and add the ground beef. Cook until browned and fully cooked, breaking it into crumbles as it cooks. Drain any excess grease if needed.
2. Add Aromatics and Seasonings: Stir in minced garlic, chili powder, cumin, and a pinch of salt. Let the spices toast for about 30 seconds to bloom their flavors.
3. Combine the Soup Base: Add the enchilada sauce, diced tomatoes with green chilies, beef broth, black beans, and corn. Stir everything together and bring the mixture to a gentle boil.
4. Simmer to Perfection: Reduce the heat to low and let the soup simmer for 15–20 minutes, allowing the flavors to meld beautifully.
5. Add Toppings and Serve: Ladle the soup into bowls and top with shredded cheese, a dollop of sour cream, and crunchy tortilla chips. A squeeze of lime or a sprinkle of fresh cilantro takes it to the next level!

Storage Options

One of the best things about this Ground Beef Enchilada Soup is how well it stores. Here’s how to make the most of your leftovers:

• Refrigerate: Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop over medium heat, stirring occasionally.
• Freeze: This soup freezes beautifully! Allow it to cool completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months.
• Reheat from Frozen: Thaw overnight in the fridge or heat directly from frozen on the stovetop, adding a splash of broth or water if it’s too thick.

Variations and Substitutions

The versatility of this soup makes it a true kitchen MVP. Here are some ideas to switch things up:

• Protein Swap: Use ground turkey, shredded chicken, or even plant-based crumbles for a lighter or vegetarian option.
• Bean Variety: Try pinto beans or kidney beans instead of black beans, or add an extra can for a heartier texture.
• Spice Level: Adjust the heat by using mild or spicy enchilada sauce. You can also add diced jalapeños or a pinch of cayenne for extra kick.
• Cheesy Upgrade: Stir in a handful of shredded cheddar or Monterey Jack into the soup for a richer, creamier base.
• Low-Carb Version: Skip the beans and corn and add diced zucchini or cauliflower rice for a keto-friendly option.

Don’t be afraid to make this recipe your own! With so many ways to customize it, you’ll never tire of this delicious dish.

This Ground Beef Enchilada Soup is destined to become a favorite in your recipe rotation. Its bold flavors, ease of preparation, and endless adaptability make it a winner every time. So grab your pot and get cooking—you’re going to love every spoonful!

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