Beef Enchilada Soup Recipe
This Beef Enchilada Soup is a one-pot dinner that combines seasoned ground beef, black beans, corn, and enchilada sauce in a rich, hearty broth. Perfect for topping with cheese, tortilla strips, and fresh herbs!
Servings: 6 Servings
Calories: 397kcal
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.
Nutrition
Serving: 1Serving | Calories: 397kcal | Carbohydrates: 40g | Protein: 24g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 965mg | Potassium: 786mg | Fiber: 10g | Sugar: 8g | Vitamin A: 665IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 4mg