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
Scale
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
