Beef Enchilada Soup Tortilla Strips

My neighbor brought over a container of this soup on a Tuesday night when I was too tired to cook, and I remember standing in my kitchen at 8 PM, spoon in hand, completely surprised by how restaurant-quality it tasted despite being made in under an hour. There's something magical about how the enchilada sauce transforms simple ingredients into something that tastes like it simmered all day. Now whenever I want comfort food that actually comes together quickly, this is what I reach for—no fuss, all flavor.

I made this for my book club once, and one friend asked if I'd made the enchilada sauce from scratch because she couldn't believe how good it was—I still haven't told her it came straight from a can. That moment made me realize the best recipes aren't always about complexity, they're about knowing which shortcuts actually work and which ones don't.

Ingredients

• Ground beef: Use the fattier stuff (80/20) because it browns better and adds richness; lean meat can make the soup feel thin.
• Yellow onion: It sweetens as it cooks and builds the flavor foundation everything else sits on.
• Garlic: Add it after the onion softens or it'll burn and taste bitter; timing matters here.
• Red bell pepper: Adds sweetness and color; if you can only find green, use it anyway but add it with the beef so it softens more.
• Black beans and corn: Canned is totally fine and actually preferable because you control the texture better than frozen.
• Diced tomatoes: Get the canned version; fresh tomatoes release too much water and dilute the soup.
• Red enchilada sauce: This is the soul of the soup—taste it before you use it because some brands are saltier than others.
• Beef broth: Quality matters; cheap broth tastes like the can it came in.
• Chili powder, cumin, smoked paprika, oregano: Bloom them in the hot broth mixture to wake up their flavors instead of just dumping them in dry.
• Corn tortillas: Fresh ones crisp better than old ones; if they're a week old, add a few extra because some won't get crispy.

Instructions

Make the crispy tortilla strips first:

Cut your tortillas into thin strips—about the width of a pencil—and toss them with oil and salt so every piece gets coated. Spread them in a single layer on your baking sheet and listen for when they start to crackle in the oven; that's your cue they're almost ready.

Build the flavor base:

Heat olive oil in a large pot and let your diced onion soften until it's translucent and slightly golden around the edges—this takes about 4 minutes. Add minced garlic and cook for just 60 seconds; any longer and it loses its brightness.

Brown the beef properly:

Add ground beef and break it up with your spoon as it cooks, making sure not to stir too constantly so it actually browns instead of just steaming. This takes about 5–7 minutes and is worth the patience because browning adds depth you can't get any other way.

Toast the spices:

Stir in your chili powder, cumin, smoked paprika, and oregano so they coat the meat and vegetables, then let them cook for about 30 seconds; you'll smell when they're ready. This step is easy to skip but it's where the real flavor magic happens.

Add the liquids and simmer:

Pour in the enchilada sauce, diced tomatoes, beans, corn, and beef broth, then bring everything to a boil before turning it down to a gentle simmer. Let it bubble quietly for 20 minutes, stirring occasionally, and taste it near the end because you might want more salt or a pinch more cumin.

Assemble and serve:

Ladle the soup into bowls while it's hot and pile those crispy tortilla strips right on top so they stay crunchy. Add cheese, sour cream, cilantro, avocado, or lime wedges depending on what you're in the mood for.

Save to Pinterest

My kids actually ate vegetables in this soup without complaining because everything gets soft and flavorful enough that even the picky eaters forgot they were eating peppers and beans. It was one of those unexpected victories that made me realize comfort food doesn't have to mean unhealthy.

The Secret to Restaurant-Quality Depth

The real trick is letting the beef brown properly before adding anything else—don't rush this step by stirring too much. A good sear creates these little caramelized bits on the bottom of the pot that dissolve into the broth and add a savory depth that tastes like hours of simmering. Once you taste that difference, you'll never make soup the same way again.

Customizing Without Losing the Soul

This soup is flexible in the best way because the enchilada sauce anchors all the flavors, so you can swap ingredients without everything falling apart. I've made it with ground turkey when I wanted something lighter, added a jalapeño for heat, and even thrown in roasted sweet potato once when I had some in my pantry. Each version felt intentional rather than thrown-together because the base is strong enough to hold everything together.

Make-Ahead and Storage Tips

The soup actually tastes better on day two because the flavors have time to meld, and you can make it the night before and reheat it gently on the stove. Just keep the tortilla strips separate in an airtight container so they stay crispy, and store the toppings in the fridge so everyone can customize their bowl.

• Refrigerate the soup for up to 4 days in an airtight container; freeze it without the tortilla strips for up to 3 months.
• Recrisp the tortilla strips in a 300°F oven for 2–3 minutes if they soften during storage.
• Make a big batch on Sunday and eat it for lunch all week without getting tired of it.

Save to Pinterest

This soup somehow makes a regular weeknight feel like you're taking care of yourself without the stress, and it's the kind of dish that reminds you why cooking at home matters. Once you make it, you'll understand why my neighbor brought it over that Tuesday night.

Recipe Questions & Answers

→ How do I make the tortilla strips crispy?

Slice corn tortillas into thin strips, toss them with vegetable oil and salt, then bake at 400°F for 8–10 minutes until golden brown.

→ Can I use a different type of meat?

Yes, ground turkey or chicken are excellent substitutes for ground beef if you prefer a lighter option.

→ Is this soup gluten-free?

It can be gluten-free if you ensure your tortillas and enchilada sauce are certified gluten-free.

→ How long does the soup need to simmer?

Once boiling, reduce the heat and let the soup simmer uncovered for about 20 minutes to blend the flavors.

→ What toppings work best with this dish?

Shredded cheddar cheese, sour cream, fresh cilantro, diced avocado, and lime wedges are classic choices.

→ Can I freeze leftovers?

Yes, allow the soup to cool completely before freezing. Store the tortilla strips separately to keep them crisp.