By: Julia Pacheco

Hearty, spicy, and loaded with bold enchilada flavor—this Beef Enchilada Soup is a cozy one-pot meal with all the fixings and none of the fuss. It’s the ultimate comfort food for a chilly evening or a quick weeknight dinner when you’re craving something warm and satisfying. Experience the robust taste of classic beef enchiladas in a comforting bowl of soup, ready in just 30 minutes!

Ingredients You’ll Need

Gathering your ingredients is the first step to creating this delectable soup. Most of these items are pantry staples, ensuring you can whip up this meal even on short notice. Quality ingredients make all the difference in achieving that rich, authentic flavor.

• 1 pound ground beef: We recommend using lean ground beef (80/20 or 90/10) to minimize excess grease. This provides a hearty base without making the soup overly oily. For a lighter twist, ground turkey or chicken can be excellent substitutes.
• 1 tbsp taco seasoning: This is your secret weapon for instant Tex-Mex flavor. Use your favorite store-bought brand or make your own blend with chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne for extra heat.
• 1 diced yellow onion: Essential for building a flavorful base. Sautéing it until translucent brings out its natural sweetness and aroma, contributing to the overall depth of the soup.
• 3.5 cups beef broth: The foundation of our soup, providing rich, savory liquid. Low-sodium beef broth is a good choice to control the overall saltiness, allowing you to season to taste. Vegetable broth can be used for a vegetarian version.
• 1 small can green chiles: These add a mild, earthy spice and authentic Mexican flavor without being overwhelmingly hot. Diced green chiles are perfect for dispersing flavor throughout the soup.
• 1 can red enchilada sauce: The star ingredient that gives the soup its signature enchilada taste. Choose a good quality sauce, mild or medium, based on your preference for spice. Homemade enchilada sauce can elevate this dish even further.
• 1 can diced tomatoes: Adds a touch of acidity, sweetness, and chunky texture. Fire-roasted diced tomatoes can add an extra layer of smoky flavor, enhancing the complexity of the soup.
• 1 cup frozen corn: Brings a pleasant sweetness and pop of color to the soup. There’s no need to thaw the corn beforehand; it will cook directly in the hot broth.
• 1 can black beans, drained and rinsed: Black beans add essential protein, fiber, and a wonderfully creamy texture. Rinsing them well removes excess sodium and starch, making them more digestible.

Pro Tip: Always check your pantry for these staples. Having them on hand means a delicious, comforting meal is always just minutes away, making meal planning effortless!

Step-by-Step Instructions for the Perfect Beef Enchilada Soup

Follow these simple steps to create your delicious Beef Enchilada Soup. The process is straightforward, even for novice cooks, guaranteeing a fantastic result every time. Precision in each step helps build the layers of flavor that make this soup truly special.

1. Brown the Beef and Onion: In a large pot or Dutch oven, combine the ground beef and diced yellow onion. Cook over medium-high heat, breaking up the beef with a spoon, until the beef is fully browned and the onion is translucent, about 5-7 minutes. Once cooked, carefully drain any excess fat from the pot to prevent the soup from becoming greasy. Stir in the taco seasoning and cook for another minute, allowing the spices to toast slightly. This step is crucial for developing a deep, aromatic flavor foundation for your soup.
2. Simmer the Soup to Perfection: To the pot with the seasoned beef and onions, add the beef broth, the small can of green chiles (undrained), the entire can of red enchilada sauce, the diced tomatoes (undrained), the frozen corn, and the drained and rinsed black beans. Stir everything together thoroughly to ensure all ingredients are well combined. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for at least 15 minutes. Simmering allows all the flavors to meld beautifully and for the soup to heat through completely, creating a rich and cohesive taste.
3. Serve and Garnish: Once the soup has simmered and is piping hot, ladle it into individual bowls. Serve immediately with fresh lime wedges on the side, allowing each diner to add a squeeze of bright citrus to cut through the richness. This soup is fantastic on its own, but truly shines with a variety of toppings. Arrange a topping bar for a fun and interactive dining experience.

Serving Suggestions & Customization Tips

This Beef Enchilada Soup is incredibly satisfying on its own, but a sprinkle of fresh toppings can elevate it from delicious to absolutely unforgettable. Get creative and customize your bowl to make it truly your own! Whether you’re aiming for extra creaminess, crunch, or a burst of freshness, there’s a topping for everyone.

Popular Toppings:

• Shredded Cheese: A classic choice! Cheddar, Monterey Jack, or a Mexican cheese blend melt beautifully into the warm soup, adding a gooey, savory element.
• Sour Cream or Greek Yogurt: A dollop adds a creamy, cooling contrast to the rich, spicy broth. It also helps temper the heat for those who prefer a milder flavor.
• Fresh Cilantro: Chopped fresh cilantro brightens up the flavors with its herbaceous notes and adds a vibrant pop of color.
• Avocado: Diced or sliced avocado adds a creamy texture, healthy fats, and a mild, buttery taste that complements the robust soup.
• Tortilla Chips or Strips: For a delightful crunch and extra texture. You can also crush them directly into the soup for a thicker consistency and added corn flavor.
• Pickled Jalapeños: If you love extra heat and tang, a few slices of pickled jalapeños are perfect for an additional kick.
• Hot Sauce: A dash of your favorite hot sauce, like Tapatío or Cholula, for an extra layer of personalized spice.

Recipe Variations to Explore:

This recipe is wonderfully flexible. Don’t hesitate to experiment with these variations to suit your taste or what you have on hand.

• Add More Veggies: Feel free to include diced bell peppers (red, green, or yellow), zucchini, or even a handful of fresh spinach during the simmering stage for added nutrition and texture. They will cook down nicely into the soup.
• Spice it Up (or Down): For more heat, add a pinch of cayenne pepper with the taco seasoning, or include a finely diced fresh jalapeño or serrano pepper when sautéing the onion. For less heat, choose a mild enchilada sauce and omit any additional chili. You can also rinse the green chiles to reduce their potency.
• Different Beans: Pinto beans or kidney beans can be used in place of black beans for a different flavor and texture profile. Cannellini beans would also work for a milder, creamier touch.
• Chicken Enchilada Soup: Replace the ground beef with 1 pound of cooked, shredded chicken (from rotisserie chicken or boiled chicken breasts) for a delicious chicken version. Add it during the simmering stage.
• Vegetarian Option: Omit the ground beef and use vegetable broth. Add extra beans, corn, and possibly some diced sweet potatoes, mushrooms, or crumbled plant-based meat substitutes for a hearty vegetarian alternative.
• Creamy Version: Stir in a splash of heavy cream, a few ounces of softened cream cheese, or even a can of evaporated milk during the last few minutes of simmering for an even richer, creamier soup.

Make Ahead & Storage:

This soup is fantastic for meal prepping! It often tastes even better the next day as the flavors continue to meld and deepen.

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat or in the microwave until heated through.
• Freezing: Beef Enchilada Soup freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. To serve, thaw overnight in the refrigerator and reheat gently on the stovetop, adding a little extra broth if needed to adjust consistency.

Watch the Recipe Video

See how easy it is to make this fantastic Beef Enchilada Soup! Watch Julia Pacheco’s video below for a visual guide that walks you through each step of the cooking process.

Nutrition Information (Per Serving)

Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary based on specific brands and preparation methods.

• Calories: 476 kcal
• Carbohydrates: 37g
• Protein: 30g
• Fat: 24g
• Saturated Fat: 9g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 10g
• Trans Fat: 1g
• Cholesterol: 81mg
• Sodium: 1174mg
• Potassium: 996mg
• Fiber: 11g
• Sugar: 6g
• Vitamin A: 186IU
• Vitamin C: 24mg
• Calcium: 90mg
• Iron: 5mg

Loved This Recipe?

Tried this delicious Beef Enchilada Soup? We’d love to hear about your experience! Share your thoughts, tips, or any creative variations you tried in the comments section below. Let us know how it was and help inspire other home cooks!