Save to Pinterest This comforting soup combines tender ground beef, black beans, corn, and diced tomatoes simmered in a spiced enchilada broth. Aromatic seasonings like chili powder, cumin, and smoked paprika deepen the flavor while baked tortilla strips add a crispy topping. Finished with shredded cheese, sour cream, fresh cilantro, and lime wedges, it’s an easy, hearty option for a satisfying meal. Variations include using ground turkey or adding extra vegetables for a personal touch.
The first time I made this soup, it was supposed to be regular enchiladas for Tuesday dinner, but I was too tired to roll tortillas. I threw everything in the pot instead and my family honestly liked it better than the original plan.
Last winter my friend came over completely exhausted from work and I served her this soup with the tortilla strips on the side so she could hear them crunch when she added them. She said it was the first time all day she felt something warm and genuine.
Ingredients
- Lean ground beef: The 500g gives you enough richness without overwhelming the soup, and draining excess fat keeps it from feeling heavy
- Yellow onion: Diced small so it disappears into the broth while building that essential flavor base
- Garlic cloves: Minced fresh beats powder every time here, especially when bloomed briefly in the hot pan
- Red bell pepper: Adds sweetness and color that balances the deep spices perfectly
- Diced tomatoes: The entire can including juice creates body and natural richness in the broth
- Black beans: Rinse them well to avoid murky broth and let their creaminess shine through
- Frozen corn: Thawed briefly or tossed in frozen, either way it brings these sweet little bursts throughout
- Tomato paste: Concentrates the savory depth and gives the soup that gorgeous reddish brown color
- Beef broth: A full liter might seem like a lot but the simmer reduces it into something almost sauce like
- Enchilada sauce: This is the secret ingredient that makes it taste like enchiladas instead of just taco soup
- Chili powder: Two teaspoons gives warmth without overwhelming heat for a family friendly finish
- Ground cumin: That earthy signature note that immediately says Mexican inspired comfort food
- Smoked paprika: Adds a subtle smokiness that mimics the charred flavors of baked enchiladas
- Dried oregano: Just a half teaspoon brings herbal brightness that cuts through the richness
- Salt and black pepper: Season generously but taste first since the enchilada sauce and cheese bring salt too
- Shredded cheese: Cheddar or Monterey Jack melted into hot bowls creates those irresistible cheesy stretches
- Sour cream: A cool dollop on top balances the spices and makes every spoonful feel luxurious
- Spring onions and cilantro: Fresh finishing touches that wake up all those slow simmered flavors
- Lime wedges: A squeeze right before eating brightens everything and makes the broth sing
- Corn tortillas: Cutting them into strips and baking them transforms them into the best garnish ever
- Olive oil: Just enough to coat the tortilla strips for even golden crispiness
Instructions
- Crisp the tortilla strips:
- Cut your tortillas into thin strips, toss them with olive oil and salt until evenly coated, then spread them on a baking sheet and bake at 200°C for 8 to 10 minutes until golden and crunch.
- Brown the beef:
- Cook the ground beef in a large pot over medium heat, breaking it up with your spoon until its no longer pink, then drain any excess fat so your soup stays flavorful not greasy.
- Soften the vegetables:
- Add the diced onion, garlic, and bell pepper to the pot, sautéing for about 4 minutes until theyre fragrant and starting to soften.
- Bloom the spices:
- Stir in the tomato paste and all the spices, letting them cook for just 1 to 2 minutes until they smell incredibly fragrant, which unlocks their full potential.
- Add the liquids and beans:
- Pour in the diced tomatoes with their juice, enchilada sauce, beef broth, black beans, and corn, stirring everything together until well combined.
- Simmer to meld flavors:
- Bring the soup to a boil, then reduce heat and let it simmer uncovered for 20 to 25 minutes so the flavors deepen and the broth thickens slightly.
- Taste and adjust:
- Give it a final taste and add more salt or pepper if needed, remembering the toppings will add more flavors too.
- Finish and serve:
- Ladle the hot soup into bowls and pile on your favorite toppings, especially those crispy tortilla strips right before eating.
Save to Pinterest My neighbor text me at 9pm on a rainy Tuesday asking what that smell was because it had wafted through the hallway. I sent her over a bowl and she showed up at my door five minutes later with an empty container asking for the recipe.
Make It Your Own
The beauty of this soup is how easily it adapts to what you have or what you crave. I have made it with ground turkey when beef felt too heavy, and honestly the result was just as satisfying, especially with extra cheese on top.
Ahead Of Time
This soup actually tastes better the next day when all those spices have had even more time to mingle. Make a big batch on Sunday and you will have the most comforting work lunches waiting for you all week.
Freeze Like A Pro
Portion cooled soup into freezer bags laid flat, and they will stack neatly taking up minimal space. Just remember the tortilla strips need to be made fresh because frozen ones lose all their crunch.
- Skip the cheese and sour cream when freezing, add those after reheating
- Thaw overnight in the fridge for the best texture and flavor
- Reheat gently on the stove, adding a splash of broth if it seems too thick
Save to Pinterest There is something about a big pot of soup simmering on the stove that makes a house feel like home, especially when it smells like spices and comfort.
Recipe Questions & Answers
- → What is the best way to make the tortilla strips crispy?
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Cut the tortillas into thin strips, toss with olive oil and a pinch of salt, then bake at 200°C (400°F) for 8–10 minutes until golden and crisp.
- → Can I substitute ground beef with other proteins?
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Yes, ground turkey or plant-based mince can be used as lighter or vegetarian alternatives without compromising flavor.
- → How can I make the dish spicier?
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Add a diced jalapeño with the vegetables or choose a hot enchilada sauce for an extra kick.
- → Are there gluten-free options for this dish?
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Use gluten-free enchilada sauce and tortillas to accommodate gluten intolerance.
- → What toppings complement this soup best?
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Shredded cheddar or Monterey Jack cheese, sour cream, sliced spring onions, chopped cilantro, and lime wedges enhance flavor and texture.
