Here’s a warm and hearty Ground Beef Enchilada Soup recipe that’s packed with flavor, perfect for cozy dinners or meal prepping. The combination of ground beef, enchilada sauce, and beans creates a rich, comforting soup!
Ground Beef Enchilada Soup
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade seasoning)
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes (with or without chilies)
- 1 can (4 oz) diced green chilies (optional for extra heat)
- 3 cups beef broth (or chicken broth)
- 1 cup water (optional, for desired soup consistency)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese (or a cheese blend)
- ½ cup sour cream (for serving)
- Tortilla chips, crushed (for garnish)
- Fresh cilantro, chopped (for garnish)
- Sliced jalapeños (optional, for garnish)
Instructions
- Cook the Ground Beef:
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up with a spoon. Drain excess fat.
- Add the diced onion and minced garlic, and cook for 3-4 minutes, until softened and fragrant.
- Add the Seasonings and Liquids:
- Stir in the taco seasoning, cumin, chili powder, paprika, salt, and black pepper. Cook for another minute, allowing the spices to bloom.
- Add the enchilada sauce, black beans, corn, diced tomatoes, and green chilies (if using). Stir to combine.
- Pour in the beef broth and water (if using), then bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld together.
- Adjust the Consistency:
- If you prefer a thicker soup, you can mash a portion of the beans with a spoon to thicken the broth or add a bit more water for a thinner soup.
- Serve:
- Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, crushed tortilla chips, and fresh cilantro.
- Garnish with sliced jalapeños for a spicy kick (optional).
Tips
- For Extra Flavor: Add a squeeze of lime juice or a few dashes of hot sauce to the soup for added tang and heat.
- Make It Spicy: Increase the amount of chili powder or add fresh diced jalapeños to the soup base.
- Make Ahead: This soup keeps well in the fridge for up to 3 days and can also be frozen for up to 3 months. Reheat and garnish before serving.
- Add Veggies: Consider adding bell peppers, zucchini, or spinach for added nutrition and flavor.