Name: Ground Beef Enchilada Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-American
Ingredients: 1 lb ground beef; 1 medium onion, diced; 2 cups beef broth; 1 (10 oz) can red enchilada sauce; 1 (14 oz) can diced tomatoes; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can corn, drained; 1 tsp chili powder; 1/2 tsp cumin; 1/2 tsp smoked paprika; Salt and pepper to taste; Optional toppings: shredded cheese, sour cream, tortilla strips, cilantro

There’s nothing better than a steaming bowl of Ground Beef Enchilada Soup on a chilly evening. This hearty, flavor-packed soup combines all the best parts of enchiladas into a cozy, one-pot meal that’s perfect for busy weeknights. The savory aroma of spices, tender ground beef, and melted cheese will have everyone eagerly gathering around the table.

I first tried this recipe when I wanted the taste of enchiladas without the time-consuming prep. It’s now a family favorite that warms us up and fills us with happiness every time. Let me show you how easy it is to whip up this satisfying soup.

Why You'll Love This Ground Beef Enchilada Soup

Get ready to embrace a meal that’s easy to make, full of flavor, and sure to please. This soup isn’t just tasty—it’s a true lifesaver for busy families and soup lovers alike.

First, it’s incredibly simple to prepare. With just one pot and minimal prep work, you can have this soup ready in under an hour. Perfect for those nights when you want something warm and comforting but don’t have much time.

The ingredients are pantry staples, which means you might already have everything you need on hand. From ground beef to canned enchilada sauce, this recipe is as convenient as it is delicious.

What makes it truly special is the rich, bold flavor. The combination of ground beef, zesty enchilada sauce, and smoky spices creates a broth that’s deeply satisfying and packed with Tex-Mex flair.

And don’t forget the toppings! This soup is a customizable dream. From shredded cheese to fresh avocado, you can make it as indulgent or as light as you want.

Ingredients Notes

The magic of this Ground Beef Enchilada Soup comes from its well-balanced blend of simple ingredients. Each one brings its own charm to the dish.

Ground Beef: Use lean ground beef to keep the soup rich but not greasy. If you have ground turkey or chicken on hand, those work beautifully as well.

Enchilada Sauce: The heart of the soup’s flavor. Choose a medium or mild sauce, depending on your spice tolerance. Homemade or store-bought, it’s all good here.

Beans: Black beans or pinto beans add heartiness and extra protein. Make sure to drain and rinse them before adding them to the soup.

Corn: Sweet corn kernels bring a pop of sweetness and color. Frozen or canned corn both work great.

Seasonings: Cumin, chili powder, garlic powder, and onion powder combine to create the Tex-Mex spice profile we all love. Don’t forget a pinch of salt and pepper.

Cheese: Shredded cheddar or a Mexican blend cheese melts beautifully into the soup for a creamy, cheesy finish.

For equipment, all you’ll need is a large pot or Dutch oven, a wooden spoon, and a ladle.

How To Make This Ground Beef Enchilada Soup

Making this soup is a breeze. You’ll love how quickly everything comes together for a meal that tastes like it took hours.

Start by browning the ground beef in a large pot over medium heat. Break it up with a wooden spoon as it cooks, ensuring no large chunks remain. Once the meat is browned and fully cooked, drain any excess grease.

Next, add the spices—cumin, chili powder, garlic powder, and onion powder—directly to the beef. Toast them for about 30 seconds to release their aroma and deepen the flavors.

Pour in the enchilada sauce, along with beef broth and a can of diced tomatoes. Stir everything together and bring it to a gentle simmer. Let the soup bubble away for about 10 minutes to allow the flavors to meld.

Now, stir in the beans and corn. Cook for another 5-7 minutes until the soup is hot and all the ingredients are well combined.

Before serving, sprinkle a generous handful of shredded cheese on top and stir until it melts into the soup, creating a rich and creamy texture.

Storage Options

This soup stores beautifully, making it perfect for meal prep or leftovers.

Refrigerate any leftovers in an airtight container for up to 4 days. When reheating, do so over low heat on the stovetop or in the microwave, stirring occasionally to ensure even heating.

For longer storage, freeze the soup in individual portions for up to 3 months. Use freezer-safe containers or zip-top bags, laying them flat for easy stacking. Thaw in the refrigerator overnight before reheating.

Variations and Substitutions

This recipe is as flexible as it is flavorful, allowing you to adapt it to your needs and preferences.

For a spicier kick, use hot enchilada sauce or add diced jalapeños to the pot.

If you’re looking for a low-carb option, skip the beans and corn, and add extra ground beef or diced zucchini instead.

Make it vegetarian by substituting the ground beef with plant-based crumbles or additional beans. Vegetable broth can easily replace the beef broth.

For a creamy twist, stir in a splash of heavy cream or a dollop of sour cream just before serving.

With this Ground Beef Enchilada Soup, the possibilities are endless. Experiment with toppings, spice levels, and textures to create your perfect bowl.