If you’re craving a comforting, flavorful, and downright addicting bowl of soup, look no further than this Ground Beef Enchilada Soup Recipe. Bursting with the bold spices of chili powder, cumin, and smoked paprika, combined with tender ground beef and a colorful mix of beans, corn, and peppers, this soup is like a warm Mexican fiesta in a bowl. It’s hearty enough to satisfy your hunger on chilly nights yet simple enough for a busy weeknight dinner. Plus, the creamy cheddar cheese and tangy sour cream swirl through the broth for an irresistible richness that will have you coming back for seconds and thirds.
Ingredients You’ll Need
Getting this Ground Beef Enchilada Soup Recipe just right starts with simple, pantry-friendly ingredients that pack a ton of flavor and texture. Each item plays a vital role, from the smoky spices that give it character to the fresh veggies that brighten the dish, making it nutritious and hearty in all the best ways.
- 1 tablespoon olive oil: Perfect for browning the beef and sautéing the veggies without overpowering flavors.
- 1 pound ground beef: The star protein that adds heartiness and depth to the soup.
- 1 medium onion, diced: Adds natural sweetness and savory layers as it cooks down.
- 3 garlic cloves, minced: Brings aromatic warmth that infuses the entire pot.
- 1 red bell pepper, diced: Adds vibrant color and a slightly sweet crunch.
- 1 green bell pepper, diced: Offers a fresh, slightly grassy flavor to balance the richness.
- 1 can (15 ounces) black beans, drained and rinsed: Adds creaminess and protein, making the soup extra filling.
- 1 can (15 ounces) corn kernels, drained: Sweet pops of texture that play wonderfully with the spices.
- 1 can (15 ounces) diced tomatoes with green chilies: Provides tangy brightness and a subtle kick of heat.
- 1 can (10 ounces) red enchilada sauce: The concentrated flavor that transforms this into a true enchilada soup sensation.
- 4 cups beef broth: The savory liquid base that carries all those rich flavors.
- 2 teaspoons chili powder: Essential for that authentic, spicy Southwestern vibe.
- 1 teaspoon cumin: Adds earthiness and a smoky undertone, key to Mexican-inspired dishes.
- 1/2 teaspoon smoked paprika: Elevates the soup with a subtle smoky heat.
- 1/2 teaspoon oregano: Imparts an herbaceous note that blends beautifully with other spices.
- 1/2 teaspoon salt: Enhances all the natural flavors and balances seasoning.
- 1/4 teaspoon black pepper: Provides a gentle bite to round out the soup’s flavor profile.
- 1 cup shredded cheddar cheese: Melts into creamy perfection, adding richness and a tangy finish.
- 1/2 cup sour cream: Gives the soup a luscious, silky texture and a cooling contrast.
- Fresh cilantro and tortilla strips for garnish: Adds freshness and a delightful crunch to each spoonful.
How to Make Ground Beef Enchilada Soup Recipe
Step 1: Brown the Beef and Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Toss in the ground beef and cook it until it’s beautifully browned, breaking it up with your spoon to get nice little crumbles, about 6 minutes. Once browned, add the diced onion, minced garlic, and both red and green bell peppers. Sauté everything together until the veggies soften and the aromas start filling your kitchen, which usually takes about 5 minutes. This step builds your soup’s savory foundation and awakens the spices to come.
Step 2: Combine the Main Ingredients and Seasonings
Next, stir in the black beans, corn, diced tomatoes with green chilies, and red enchilada sauce. Pour in the beef broth, then sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Mix everything thoroughly so the spices and sauces fully coat the meat and vegetables. This is when the soup really starts to take shape, layering complex flavors that remind you of your favorite enchilada, but in liquid form.
Step 3: Simmer to Enhance Flavors
Bring the pot to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes. This gentle simmering melds the ingredients, letting the spices infuse every bite and the vegetables soften just right without losing their character. You’ll notice the soup thickening slightly and the enticing smell filling your kitchen.
Step 4: Finish with Cheese and Sour Cream
Turn off the heat and stir in the shredded cheddar cheese and sour cream until the soup becomes creamy and velvety smooth. This final touch adds a luscious texture and a tangy richness that makes this Ground Beef Enchilada Soup Recipe totally irresistible. Now it’s ready to ladle into bowls and enjoy!
How to Serve Ground Beef Enchilada Soup Recipe
Garnishes
Topping off this soup is where the fun and flavor go up a notch. Fresh cilantro brings a bright, herbal freshness that cuts through the richness, and crispy tortilla strips add an addictive crunch that complements the creamy soup perfectly. Feel free to add a dollop of extra sour cream or a squeeze of lime juice for an additional layer of zest and creaminess.
Side Dishes
While this soup is a complete meal on its own, pairing it with warm cornbread or a side of Mexican rice can turn it into a fiesta-worthy dinner. A simple green salad with a tangy vinaigrette is another great option to balance the richness and add a refreshing crunch.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out bell peppers for an eye-catching presentation. You can also turn this Ground Beef Enchilada Soup Recipe into a nacho bar-style meal by offering bowls of chips, guacamole, and jalapeños on the side, letting everyone customize their bowl to their liking.
Make Ahead and Storage
Storing Leftovers
This soup keeps its flavors beautifully overnight in the fridge. Store leftovers in an airtight container and enjoy within 3 to 4 days for the best taste and freshness. The beans and vegetables absorb the spices even more, making the second day taste just as good, if not better.
Freezing
Ground Beef Enchilada Soup Recipe is freezer-friendly and makes a perfect batch-cook meal. After letting the soup cool completely, transfer it into freezer-safe containers or heavy-duty zip-top bags. It will stay delicious and safe to eat for up to 3 months. Just be sure to leave some headspace if freezing in containers as the soup will expand when frozen.
Reheating
To reheat, thaw frozen soup overnight in the refrigerator and warm it slowly on the stovetop over medium heat, stirring occasionally to prevent sticking. Alternatively, microwave single servings until hot, adding a splash of beef broth or water if the soup has thickened too much. Stir in extra cheese or sour cream before serving to revive the soup’s creamy texture.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken are great substitutions that lighten up the soup while still giving you plenty of protein and flavor. Just be sure to brown the meat thoroughly for optimal taste.
What if I want the soup to be spicier?
Feel free to add diced jalapeños with the bell peppers or a pinch of cayenne pepper along with the chili powder. You can also serve with hot sauce on the side for those who love extra heat.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as you use a gluten-free enchilada sauce. Always double-check ingredient labels if gluten sensitivity is a concern.
Can I make this soup in a slow cooker?
You sure can! Brown the beef and sauté veggies on the stove, then transfer everything to a slow cooker and cook on low for about 4 hours. Add cheese and sour cream at the end just before serving for that creamy finish.
How thick or thin is this soup?
This soup is hearty but still spoon-able, with a slightly thickened broth thanks to the combination of beans and cheese. If you prefer thinner soup, just add more beef broth during cooking or when reheating.
Final Thoughts
Sharing this Ground Beef Enchilada Soup Recipe feels like passing along a warm hug in a bowl. It’s an easy, comforting dish that combines bold flavors with satisfying ingredients, perfect for any day you want something cozy but exciting. Give it a try, and don’t be surprised if it quickly becomes your new go-to soup for family dinners or friendly gatherings. Trust me, once you taste it, you’ll want to keep it in your regular rotation!
Print
Ground Beef Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
Ground Beef Enchilada Soup is a hearty and flavorful Mexican-inspired main course soup that combines ground beef, beans, corn, and a medley of spices simmered to perfection in a savory enchilada sauce and beef broth. Topped with melted cheddar cheese, sour cream, fresh cilantro, and crispy tortilla strips, this comforting soup is perfect for a satisfying family meal.
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 can (15 ounces) diced tomatoes with green chilies
- 1 can (10 ounces) red enchilada sauce
- 4 cups beef broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnishes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Fresh cilantro, for garnish
- Tortilla strips, for garnish
Instructions
- Brown the Beef: Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 6 minutes.
- Sauté Vegetables: Stir in the diced onion, minced garlic, red and green bell peppers. Cook the mixture until the vegetables are softened, about 5 minutes.
- Add Main Ingredients and Spices: Add the black beans, corn, diced tomatoes with green chilies, red enchilada sauce, beef broth, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well to combine all ingredients.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes. This allows the flavors to meld together beautifully.
- Add Cheese and Sour Cream: Stir in the shredded cheddar cheese and sour cream until the soup becomes creamy and smooth in texture.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro and crispy tortilla strips. Serve immediately for best taste.
Notes
- For extra heat, add a diced jalapeño along with the bell peppers during cooking.
- Ground turkey or chicken can be used as a substitute for ground beef for a lighter option.
- This soup freezes well; cool completely before storing in freezer-safe containers.
