Beef Enchilada Soup Recipe
This Beef Enchilada Soup Recipe is everything you love about classic enchiladas, but in warm, spoonable form. This easy, one-pot meal is perfect for chilly nights when you want something comforting without a lot of fuss.
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We first made this recipe on a busy weeknight when we needed dinner on the table fast. It was such a hit that it’s become a staple in our rotation ever since. We love how it tastes like it simmered all day, even though it’s ready in under an hour!
Looking for more easy and comforting soups? Try our Carrots and Cauliflower Soup, Creamy Taco Soup, or Marry Me Chicken Soup for more weeknight favorites.
Why You’ll Love This Recipe
- Quick and easy: Ready in just 40 minutes with simple ingredients.
- One pot meal: Less cleanup, more time to relax.
- Super flavorful: Enchilada sauce, spices, and beef pack a punch.
- Perfect for toppings: Everyone can customize their bowl!
Ingredients
Beef Enchilada Soup Recipe
Equipment
- large pot
- Wooden Spoon
- can opener
- knife
- cutting board
Ingredients
- 1 pound ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 15 ounces black beans drained and rinsed
- 15 ounces corn drained
- 10 ounces diced tomatoes with green chilies
- 10 ounces red enchilada sauce
- 2 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese tortilla strips, chopped cilantro
Instructions
- In a large pot over medium heat, cook the ground beef and onion until beef is browned and onion is soft. Drain excess fat.
- Add garlic and cook 1 minute until fragrant.
- Stir in black beans, corn, diced tomatoes, enchilada sauce, beef broth, chili powder, and cumin.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Taste and adjust seasoning with salt and pepper.
- Serve hot with optional toppings like shredded cheese, tortilla strips, or cilantro.
Notes
- Not a fan of beef? Ground turkey or ground chicken would also work in this soup.
- You can also omit the beef and add extra beans.
- Make it creamy by adding a splash of heavy cream.
- I used 2 cups as my serving size for the nutritional information.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Use lean ground beef to cut down on excess grease.
- Don’t skip the simmer; it helps blend all the flavors.
- Garnish with fresh cilantro or fresh parsley for a burst of bright flavor.
- Serve with tortilla chips for extra crunch. Or this bread machine cheese bread is also great for dipping.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Brown the beef and onion first, then add everything to your slow cooker and cook on low for 4–6 hours.
It has a mild kick from the enchilada sauce and chilies, but you can adjust to your taste.
Absolutely! It reheats beautifully and flavors deepen overnight.
