Beef Enchilada Soup (Printable)

Savor a flavorful blend of beef, beans, corn, and spices in a warm tomato broth with crispy tortilla strips.

# What You Need:

→ Meats

01 - 1 lb lean ground beef

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (14 oz) diced tomatoes
06 - 1 can (14 oz) black beans, drained and rinsed
07 - 1 cup frozen or canned corn kernels
08 - 2 tablespoons tomato paste

→ Liquids

09 - 4 cups beef broth
10 - 1 can (14 oz) enchilada sauce (mild or medium)

→ Spices & Seasonings

11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper

→ Dairy Toppings

17 - 1 cup shredded cheddar or Monterey Jack cheese
18 - 1/2 cup sour cream

→ Garnishes

19 - 2 spring onions, sliced
20 - 2 tablespoons fresh cilantro, chopped
21 - 1 lime, cut into wedges

→ Tortilla Strips

22 - 4 small corn tortillas
23 - 2 tablespoons olive oil
24 - Pinch of salt

# How-To:

01 - Preheat oven to 400°F. Cut tortillas into thin strips, toss with olive oil and a pinch of salt, and spread on a baking sheet. Bake for 8–10 minutes until crisp and golden. Set aside.
02 - In a large pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it up with a spoon. Drain excess fat if necessary.
03 - Add diced onion, garlic, and bell pepper. Sauté for 3–4 minutes until softened.
04 - Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1–2 minutes until fragrant.
05 - Add diced tomatoes with juice, enchilada sauce, beef broth, black beans, and corn. Stir to combine. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.
06 - Taste and adjust seasoning if needed. Ladle soup into bowls. Top with shredded cheese, sour cream, spring onions, cilantro, and crispy tortilla strips. Serve with lime wedges.

# Expert Advice:

01 -
  • You get all the flavors of beef enchiladas in about half the time and effort
  • The crispy tortilla strips on top create this perfect texture contrast that makes every spoonful exciting
02 -
  • The tortilla strips lose their crunch if they sit too long in the soup, so store them separately and add them right before serving
  • Simmering uncovered is key because it reduces the broth slightly and concentrates all those enchilada flavors
03 -
  • Use mild enchilada sauce for a family friendly version or medium if you want noticeable warmth without overpowering the other flavors
  • Mash about a quarter of the black beans before adding them to thicken the broth naturally without any cream or flour

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