Beef Enchilada Soup Tortilla Strips (Printable)
A hearty soup featuring tender beef, beans, and zesty spices, garnished with crisp, homemade tortilla strips.
# What You Need:
→ Soup Base
01 - 1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
→ Pantry Staples
06 - 1 (15 oz) can black beans, drained and rinsed
07 - 1 (15 oz) can corn, drained
08 - 1 (15 oz) can diced tomatoes
09 - 1 (10 oz) can red enchilada sauce
10 - 4 cups beef broth
→ Spices
11 - 2 tsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried oregano
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
→ Crunchy Tortilla Strips
17 - 4 small corn tortillas
18 - 1 tbsp vegetable oil
19 - 1/4 tsp salt
→ Garnish
20 - 1/2 cup shredded cheddar cheese
21 - 1/4 cup sour cream
22 - 1/4 cup chopped fresh cilantro
23 - 1 avocado, diced
24 - Lime wedges
# How-To:
01 - Preheat oven to 400°F. Slice corn tortillas into thin strips. Toss strips with vegetable oil and salt, then spread in a single layer on a baking sheet. Bake for 8–10 minutes, tossing halfway through, until golden brown and crispy.
02 - In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
03 - Add ground beef to the pot. Cook, breaking up the meat with a spoon, until browned and cooked through, approximately 5–7 minutes. Drain any excess fat if necessary.
04 - Stir in the diced red bell pepper and cook for 2 minutes. Add the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to coat the meat and vegetables evenly.
05 - Pour in the enchilada sauce, diced tomatoes, black beans, corn, and beef broth. Bring the mixture to a boil, then reduce heat to low and let simmer uncovered for 20 minutes, stirring occasionally.
06 - Taste the soup and adjust seasoning as needed. Ladle into bowls and top with the prepared tortilla strips. Serve with optional toppings such as shredded cheddar cheese, sour cream, cilantro, avocado, and lime wedges.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like you've been cooking since morning.
- The crispy tortilla strips add texture that makes every spoonful feel special and restaurant-quality.
- You can load it with toppings or keep it simple depending on your mood and what's in your fridge.
02 -
- Don't skip making the tortilla strips fresh—they get soggy fast, so either make them right before serving or store them in an airtight container and recrisp them in a 300°F oven for 2 minutes.
- The enchilada sauce quality makes or breaks this soup, so taste it straight from the can before committing to it; if it tastes off, swap brands because you can't fix it later.
- Salt the soup at the end, not at the beginning, because the beef broth and enchilada sauce already bring sodium, and you don't want to over-season by accident.
03 -
- Add a pinch of cinnamon to the spice blend if you want warmth without heat—it's a trick I learned from an old cookbook and it sounds weird but actually works.
- Brown the tortilla strips in a skillet with oil instead of baking them if you're in a hurry; watch them carefully because the stove top is faster and they can burn in seconds.