When you want a cozy, deeply satisfying meal that’s as easy to throw together as it is bold and bursting with flavor, Ground Beef Enchilada Soup is your new weeknight go-to. Imagine all the flavors of your favorite enchiladas—zesty beef, smoky spices, creamy cheese—swimming in a hearty, soul-warming soup. This one-pot wonder puts dinner on the table fast and is perfect for feeding the family or savoring leftovers all week long. Whether you’re a soup fanatic or just craving something that tastes like a hug, Ground Beef Enchilada Soup is about to become a regular in your kitchen.
Ingredients You’ll Need
One of the best things about this recipe is how easy the ingredient list is, but don’t let that fool you—each item is essential, lending color, texture, or a jolt of flavor that makes this Ground Beef Enchilada Soup sing. Grab your can opener and a few fridge staples, and you’ll be ladling up something magical in no time!
- Olive oil: Adds richness and helps brown the beef for extra flavor depth.
- Ground beef: The star of the show—hearty, filling, and perfect for soaking up all those spices.
- Onion: Adds sweetness and a subtle bite, creating a great aromatic base.
- Garlic: Because every great soup needs that irresistible, savory undertone.
- Red bell pepper: Brings a sweet pop of color and crunch.
- Green bell pepper: Adds earthy flavor and a festive, enchilada-inspired vibe.
- Black beans: Creamy, protein-packed, and perfect for a Tex-Mex twist.
- Corn kernels: Sweet and juicy, they break up the richness and add bursts of sunshine.
- Diced tomatoes with green chilies: Brings tanginess, moisture, and gentle heat all at once.
- Red enchilada sauce: The secret to that true enchilada flavor in every bite.
- Beef broth: Deepens the flavor and pulls the entire soup together.
- Chili powder: Lends traditional chili depth and mild spice.
- Cumin: Essential for warm, earthy undertones in every scoop.
- Smoked paprika: Gives a subtle smokiness that transforms the broth.
- Oregano: Adds a little herbal lift—don’t leave it out!
- Salt: Pulls all the flavors into focus.
- Black pepper: Adds just enough bite.
- Shredded cheddar cheese: Melts into the soup for dreamy creaminess.
- Sour cream: Makes everything irresistibly smooth and tangy.
- Fresh cilantro & tortilla strips: The perfect crunchy, herby finish right before serving.
How to Make Ground Beef Enchilada Soup
Step 1: Brown the Beef
Start by heating that olive oil in a large pot over medium heat. Toss in your ground beef and let it sizzle, breaking it apart with a spoon as it cooks. In about six minutes, you’ll notice the beef is browned and caramelized in spots—these little bits mean major flavor in the final soup.
Step 2: Soften Your Veggies
With your beef ready, stir in diced onion, garlic, and both bell peppers. Sauté everything together until the veggies start to soften and the kitchen smells absolutely mouthwatering, which should take about five minutes. The veggie juices will pick up any browned bits left from the beef, infusing the soup with extra depth.
Step 3: Add the Pantry Staples
This is where Ground Beef Enchilada Soup gets its character! Toss in the black beans, corn, diced tomatoes with green chilies, enchilada sauce, and beef broth. Then sprinkle in your chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well so the spices dissolve into the broth, warming everything up with that Mexi-inspired aroma.
Step 4: Simmer and Marry the Flavors
Bring your soup mixture to a gentle boil, then quickly drop the heat and let it simmer uncovered for around 20 minutes. This is when all those awesome flavors meld together, and the soup thickens up to the perfect, hearty consistency. Give it an occasional stir while you set the table or prep your toppings.
Step 5: Stir in the Creamy Goodness
Turn off the heat and sprinkle in the shredded cheddar cheese. Let it melt and swirl beautifully into the broth, then add your sour cream. Stir until the soup becomes rich, creamy, and glossy—this is where it all comes together for true comfort.
Step 6: Garnish and Serve
Ladle your Ground Beef Enchilada Soup into big bowls and crown each one with fresh cilantro and a handful of crispy tortilla strips. This final touch makes every bite vibrant, fresh, and crunchy!
How to Serve Ground Beef Enchilada Soup
Garnishes
Garnishing is where you get to make each bowl truly special. Sprinkle on plenty of chopped cilantro, which snips through the richness, and add a handful of golden-brown tortilla strips for that unmistakable textural crunch. If you’re feeling adventurous, a few thin slices of jalapeño, a dollop of extra sour cream, or a little extra cheese can take your Ground Beef Enchilada Soup straight over the top.
Side Dishes
This soup is hearty enough to stand alone, but if you want to turn it into a full-on fiesta, it plays beautifully with warm, cheesy quesadillas or a simple avocado salad. Try serving with some fluffy Spanish rice on the side, or set out a basket of warm, buttered corn tortillas for dipping. Let everyone build their perfect bowl!
Creative Ways to Present
Set out a toppings bar for personalization—think diced avocado, pickled jalapeños, or even crispy crumbled bacon for adventurous eaters. For a party, ladle soup into smaller cups for a fun appetizer. Or, use big, oven-safe mugs and melt extra cheese under the broiler for a bubbling top. However you serve it, Ground Beef Enchilada Soup is guaranteed to win over a crowd.
Make Ahead and Storage
Storing Leftovers
Let your soup cool to room temperature before transferring it to airtight containers. It holds up wonderfully in the fridge for up to 4 days, which makes it perfect for meal prep or easy grab-and-go lunches. The flavors deepen and meld even more over time, making each reheat even tastier!
Freezing
Ground Beef Enchilada Soup freezes like a champ. Once it’s cooled, pour into freezer-safe containers (leave a bit of extra space at the top for expansion) and freeze for up to 3 months. Thaw in the fridge overnight for a quick, comforting meal on-demand.
Reheating
To reheat, warm your soup gently on the stovetop over medium, stirring occasionally, or pop a single portion in the microwave. If the soup thickens as it sits, add a splash of extra broth or water to bring it back to its luscious, spoonable glory. If you’ve frozen it, thaw overnight for best results before reheating.
FAQs
Can I make Ground Beef Enchilada Soup in a slow cooker?
Absolutely! Brown the beef and sauté the veggies as described, then transfer everything except the cheese and sour cream to your slow cooker. Cook on low for 6 hours or high for 3 hours, then stir in the cheese and sour cream just before serving.
Is this soup spicy?
It’s flavorful with just a gentle heat from the diced tomatoes and chili powder, but it’s definitely not overly spicy. If you want more heat, add a diced jalapeño or an extra pinch of chili powder. For a milder version, use regular diced tomatoes instead of those with green chilies.
Can I swap the ground beef for something else?
Definitely! This recipe works beautifully with ground turkey, chicken, or even a plant-based ground meat alternative. Adjust seasoning to taste, and enjoy the same vibrant flavors in a variation that suits your needs.
Is Ground Beef Enchilada Soup gluten-free?
It absolutely can be—just double-check that your enchilada sauce and beef broth are certified gluten-free. All the other main ingredients are naturally gluten-free, making it a fantastic option for a GF meal with minimal swaps.
What toppings go best with this soup?
Classic tortilla strips, fresh cilantro, a swirl of sour cream, and extra cheese are always a hit. For creative flair, top with diced avocado, a sprinkle of cotija cheese, or green onions. Let everyone in the family make their bowl just how they like it!
Final Thoughts
I hope you’re as excited as I am to ladle steaming bowls of Ground Beef Enchilada Soup for family and friends. It’s cozy, crowd-pleasing, flexible, and downright delicious—don’t be surprised if it quickly becomes one of your repeat favorites. Try it tonight, and let your kitchen fill with comfort and spice!
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: Non-Vegetarian
Description
This Ground Beef Enchilada Soup is a hearty and flavorful dish that combines the richness of beef with the bold flavors of Mexican spices and vegetables. It’s a comforting and satisfying meal perfect for any time of the year.
Ingredients
Main Soup Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
Veggies and Beans:
- 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
Seasonings and Dairy:
- 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
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Garnish:
- Fresh cilantro
- Tortilla strips
Instructions
- Heat Olive Oil: Heat olive oil in a large pot over medium heat.
- Cook Ground Beef: Add the ground beef and cook until browned, breaking it apart with a spoon.
- Add Veggies: Stir in onion, garlic, and bell peppers, and cook until softened.
- Mix Ingredients: Add black beans, corn, tomatoes, enchilada sauce, beef broth, and seasonings. Bring to a boil.
- Simmer: Reduce heat and simmer for 20 minutes.
- Add Cheese and Cream: Stir in cheddar cheese and sour cream until smooth.
- Serve: Ladle into bowls and garnish with cilantro and tortilla strips.
Notes
- For extra heat, add a diced jalapeño along with the peppers.
- You can swap ground turkey or chicken for the beef.
- This soup freezes well—cool completely before storing in freezer-safe containers.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 24 g
- Cholesterol: 70 mg
