This Creamy Beef Enchilada Soup recipe comes together in only 30 minutes and makes for one of the easiest and most flavorful soups you’ll ever make! Full of ground beef, black beans, vegetables, and enchilada sauce, this hearty dish will keep you full and satisfied.
This Beef Enchilada Soup is based on my delicious beef enchiladas. Those were such a hit that I had the idea to make them in soup form! This flavor profile couldn’t be more complete, with every ingredient balancing each other perfectly. It’s made with all of the same ingredients found in my enchilada recipe, except there’s no need to roll tortillas. We also added some veggies to make it a full meal.
If you’re looking for an ultra-cozy soup recipe, this Enchilada Soup will not let you down!
Why you’ll love this recipe
- So easy: This meal is perfect for those nights when you just don’t have time to stand over the kitchen counter, filling and rolling tortillas. This can be on your table in just about 30 minutes from start to finish.
- Incredibly delicious: This beef enchilada soup has all the same great flavors as your favorite enchilada dish but with WAY less work.
- Major crowd pleaser: Serve this up with lots of fun toppings and tortilla chips. Everyone from adults to picky kids will gobble it up!
Ingredients needed
This easy enchilada soup recipe is filled with so much goodness. Veggies, beans, and seasoned beef — pretty much everything you need in an amazing soup. Here’s what you’ll need to make it:
- Ground beef: You can really use whatever ground meat you prefer. Ground turkey, chicken or bison all work great. I like to use 90% lean ground beef. The meat is flavorful and tender, yet not overly greasy.
- Veggies: We’re adding onion, red bell pepper, garlic, and creamed corn for the perfect mix of hearty vegetables. Be sure to use creamed corn to get a wonderful creaminess without having to add any cream or dairy.
- Spices: Use your favorite taco seasoning packet blend or homemade taco seasoning.
- Beans: The recipe uses black beans for a delicious boost of fiber and protein. Substitute the black beans for kidney beans or pinto beans, if you’d like.
- Beef broth: Serves as the base and adds delicious beefy flavor.
- Enchilada sauce: Because this is an enchilada soup, we’re adding enchilada sauce right into it!
How to make this recipe
Making this enchilada soup recipe is such a breeze! Everything is cooked in one pot and the only chopping you have to do is for the onion, bell pepper, and garlic. Here’s the simple method:
- Brown beef: Heat the oil in a dutch oven or a soup pot over medium heat. Add the meat and cook, mincing it with a wooden spoon.
- Add veggies: Once the meat is no longer pink, stir in the onion, pepper, garlic, and taco seasoning. Cook, stirring frequently, for 5 minutes.
- Simmer: Add the creamed corn, beans, broth, and enchilada sauce, and mix to combine. Reduce the heat to a low and simmer the soup for 20-25 minutes, to allow the flavors to meld.
- Serve: Season the soup with salt and pepper to your taste. Serve warm and garnish with cilantro, lime wedges, and corn chips, if desired.
Expert Tips
- Crockpot enchilada soup: To make this in a slow cooker, brown your ground beef and cook the onion, bell pepper, and garlic. Then, add everything to a crock pot. Cover and cook on low for 4 hours, or high for 2 hours.
- Pre-cut veggies: To save a bit of time and effort, buy pre-cut onion and bell pepper from the produce department or the frozen food aisle. You can also buy jarred minced garlic.
- Spice level: You can make this as mild or as spicy as you like by using hot enchilada sauce and spicy taco seasoning. If you’re serving kids, we recommend buying mild enchilada sauce and taco seasoning.
Frequently asked questions
We love this soup paired with corn or tortilla chips! To keep things on the lighter side, try this soup with a fresh, green salad. Simply toss mixed greens with lemon juice, olive oil, salt, and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, and/or croutons.
To thicken your enchilada soup, mix about 1-2 tablespoons of flour with some cold water, stir it into the soup, and let it cook for a few more minutes. Another option would be to blend some of the beans and add them back in to make the soup thicker.
This beef enchilada soup recipe makes 4 servings and there are 267 calories in each serving. It has 16 grams of carbs, 10 grams of fat, and a whopping 28 grams of protein, making it a healthy, well-balanced meal.
Toppings
As much as I love this healthy soup recipe as-is, it’s even better with lots of toppings. Here’s some tasty ideas:
- Sour cream: For extra creaminess, add a dollop of sour cream or Greek yogurt.
- Shredded cheese: Try a sprinkle of shredded Mexican cheese or cheddar cheese over the warm bowl of soup. The cheese gets all melty and delicious.
- Avocado or guacamole: Feel free to add some avocado slices or even a spoonful of guacamole.
- Tortilla chips or strips: To add the perfect crunch, serve with crushed tortilla chips or strips.
- Chopped cilantro: A must for all Mexican recipes to add fresh flavor!
- Green or red onions: For a little added color and freshness, add about a tablespoon of green or red onion.
- Lime juice: A squeeze of fresh lime is the perfect finish to this dish!
Storage recommendations
- To store: Once the soup is completely cooled, place it in an airtight container (or multiple, if you’d like to meal prep it) without additional toppings and store it in the fridge for up to about 5 days. To reheat it, simply do so in the microwave with a microwave-safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!
- To freeze: Follow the instructions above, but instead of placing the soup in the refrigerator, store it in the freezer for up to 3 months. To reheat, simply thaw overnight and reheat on the stovetop or in the microwave.
More healthy soup recipes
- Italian Chicken Veggie Soup
- Creamy Chicken Broccoli Soup
- Vegetable Beef Soup
- Stuffed Pepper Soup
- Homemade Roasted Tomato Soup
- Chicken Enchilada Soup
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Creamy Beef Enchilada Soup
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 onion finely chopped
- 1 red bell pepper finely chopped
- 2-3 garlic cloves minced
- 2 tbsp taco seasoning
- 1 (15 oz) can creamed corn
- 1 (15 oz) can black beans rinsed and drained
- 2 cups beef broth
- 2 cups enchilada sauce
- Kosher salt and pepper to taste
Instructions
- Heat the oil in a dutch oven or a soup pot over medium heat. Add the meat and cook, mincing it with a wooden spoon.
- Once the meat is no longer pink, stir in the onion, pepper, garlic and taco seasoning. Cook, stirring frequently, for 5 minutes. Add the creamed corn, beans, broth and enchilada sauce and mix to combine.
- Reduce the heat to a low and simmer the soup for 20-25 minutes, to allow the flavors to meld.
- Season the soup to your taste. Serve warm and garnish with cilantro, lime wedges and corn chips, if desired.
Notes
- To store: Once the soup is completely cooled, place it in an airtight container (or multiple, if you’d like to meal prep it) without additional toppings and place it in the fridge for up to about 5 days. To reheat it, simply do so in the microwave with a microwave-safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!
- To freeze: Follow the instructions above, but instead of placing the soup in the refrigerator, store it in the freezer for up to 3 months. To reheat, simply thaw overnight and reheat on the stovetop or in the microwave.
Amber DeFauw says
Hi, do you use green or red enchilada sauce?
Rena Awada says
red. but either one works