Ground Beef Enchilada Soup
This hearty and flavorful enchilada soup is loaded with ground beef, beans, corn, and bold spices. It’s a quick, one-pot meal perfect for cozy evenings, ready in under 30 minutes!
Ingredients
- 1 pound (450g) ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 packet (1 oz) enchilada seasoning or 2 tablespoons homemade taco seasoning
- 2 cups beef broth (or chicken broth for a lighter taste)
- 1 can (10 oz) red enchilada sauce
- 1 can (14 oz) diced tomatoes with green chilies (like Rotel)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen or canned corn, drained
- 1 cup shredded cheddar cheese (plus more for topping)
- ½ cup heavy cream (optional for creaminess)
Optional Toppings:
- Crumbled tortilla chips
- Diced avocado
- Sour cream
- Sliced jalapeños
- Fresh cilantro
Instructions
- Cook the Ground Beef:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 2-3 minutes.
- Add the garlic and cook for 30 seconds until fragrant.
- Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Add Seasoning and Liquids:
- Stir in the enchilada seasoning and cook for 1 minute to toast the spices.
- Add the beef broth, enchilada sauce, and diced tomatoes with green chilies. Stir to combine.
- Simmer the Soup:
- Bring the soup to a gentle boil, then reduce the heat to low.
- Stir in the black beans and corn. Let simmer for 10-15 minutes to allow the flavors to meld.
- Add Cheese and Cream (Optional):
- Stir in the shredded cheese until melted.
- If using heavy cream, stir it in now for a creamier texture.
- Serve and Garnish:
- Ladle the soup into bowls and top with your favorite garnishes, such as tortilla chips, avocado, sour cream, jalapeños, or fresh cilantro.
Tips:
- Make it Spicy: Use hot enchilada sauce or add cayenne pepper for extra heat.
- Thicker Soup: Add 1-2 tablespoons of masa harina (corn flour) or cornstarch mixed with water to thicken the soup.
- Meal Prep: This soup stores well in the fridge for up to 4 days or in the freezer for up to 3 months.
Enjoy this warm and comforting enchilada soup with a burst of Mexican-inspired flavors!