Creamy Beef Enchilada Soup

top view of a bowl with beef enchilada soup

5 from 1 vote

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.

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Soup

Cuisine: Mexican

Diet: Gluten Free

Servings: servings

Author: Rena

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.

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