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Ground Beef Enchilada Soup

Comforting Ground Beef Enchilada Soup for Cozy Nights

This Ground Beef Enchilada Soup is a cozy dish packed with hearty flavor, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Beef substitute with ground turkey or chicken for a lighter dish
  • 2 tbsp Olive Oil used for sautéing
  • 4 cups Beef Broth can use chicken or vegetable broth for a lighter option
  • 1 cup Enchilada Sauce consider homemade for fresher flavor
  • 4 oz Cream Cheese can swap for heavy cream or Greek yogurt
  • 1 can Diced Tomatoes and Green Chiles fire-roasted tomatoes can add a smoky flavor
  • 3 cloves Minced Garlic fresh garlic elevates the taste
  • 1 medium Yellow Onion can be substituted with shallots
  • 1 medium Bell Pepper any color will work, including poblano
  • 1 cup Frozen Corn fresh corn in season is an excellent option
  • 2 tbsp Taco Seasoning homemade blends can personalize the flavor
For Garnishing
  • 1 cup Tortilla Chips homemade for extra flavor
  • 1 cup Sour Cream Greek yogurt can be a lighter alternative
  • 1 cup Shredded Cheese cheese blends like Monterey Jack or Cheddar work well
  • 1 medium Lime Wedges brightens the flavors
  • 1/4 cup Cilantro omit if not a fan of the flavor

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Ground Beef Enchilada Soup
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of ground beef, allowing it to brown undisturbed for about 3 minutes. Stir and continue cooking until mostly browned, taking an additional 3 minutes.
  2. Add one chopped yellow onion and one diced bell pepper to the pot. Stir well and cook for approximately 3-4 minutes until softened and fragrant.
  3. Stir in 3 cloves of minced garlic and 2 tablespoons of taco seasoning, and cook for about 30 seconds until fragrant.
  4. Pour in 4 cups of beef broth while scraping the bottom of the pot to lift any savory bits. Then add one can of diced tomatoes and green chiles, along with one cup of enchilada sauce and 1 cup of frozen corn. Bring to a gentle simmer for about 10 minutes.
  5. Reduce the heat to low and add 4 ounces of cream cheese, stirring until melted and fully incorporated.
  6. Ladle the hot enchilada soup into bowls and garnish with toppings like tortilla chips, sour cream, shredded cheese, lime wedges, and cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Ensure beef is well-browned for rich flavor. For thicker soup, let it simmer longer after adding cream cheese. Add fresh herbs or a squeeze of lime for an extra burst of flavor.

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