Ground Beef Enchilada Soup Recipe

There's nothing better than a bowl of Ground Beef Enchilada Soup to warm you up on a chilly evening. This hearty, flavor-packed soup brings all the rich, zesty goodness of enchiladas into a one-pot wonder that's perfect for busy weeknights.

I discovered this recipe on a whim, trying to combine leftover ingredients into something satisfying. It quickly became a family favorite, with its bold spices, creamy texture, and endless topping options. Let’s dive in and see why this soup deserves a permanent spot in your dinner rotation.

Why You'll Love This Ground Beef Enchilada Soup

Get ready to fall head over heels for this comforting dish. Not only is it bursting with flavor, but it also comes together effortlessly, making it a go-to recipe for even the busiest days.

First off, this soup is a time-saver. With minimal prep and a cook time of just 30 minutes, you can have a wholesome, restaurant-quality meal on the table faster than takeout. Perfect for weeknight dinners or last-minute meal planning.

It’s also a crowd-pleaser. From kids to adults, everyone loves the cheesy, spicy, and savory flavors packed into every bite. Pair it with tortilla chips or cornbread for the ultimate cozy meal.

This recipe is super budget-friendly. With simple, pantry-staple ingredients like ground beef, canned enchilada sauce, and beans, you can feed a family of four for under $20. It’s a cost-effective way to bring bold, Tex-Mex-inspired flavors to your table.

Finally, the toppings are where the fun begins. From diced avocado and shredded cheese to crispy tortilla strips, you can customize each bowl to suit individual tastes. It’s a dish that encourages creativity and satisfies every craving.

Ingredients Notes

The magic of this soup lies in its robust ingredients that come together seamlessly for a perfect balance of flavor and texture.

Ground beef is the heart of the recipe. Choose lean ground beef to keep the soup rich and hearty without becoming overly greasy. You could also swap in ground turkey or chicken for a lighter twist.

Enchilada sauce is the star of the show, lending its bold, smoky flavor to the base. Use your favorite brand or make your own if you’re feeling adventurous. For a spicier kick, go with medium or hot sauce.

Black beans and corn add texture and depth, making the soup both filling and nutritious. Canned options work wonderfully, just be sure to rinse and drain them before adding to the pot.

Diced tomatoes with green chilies bring a bright, tangy note with just a hint of spice. This ingredient pairs perfectly with the rich, savory broth.

For creaminess, you’ll stir in cream cheese or a touch of heavy cream at the end. This step takes the soup to the next level, creating a velvety texture that’s impossible to resist.

You’ll also need staples like onions, garlic, and spices (chili powder, cumin, paprika) to build layers of flavor. Don’t forget your toppings – shredded cheese, sour cream, cilantro, and crushed tortilla chips elevate the soup into something truly special.

How To Make This Ground Beef Enchilada Soup

Making this soup is as easy as it is delicious. With just a few simple steps, you’ll have a warm, comforting meal ready to enjoy.

Start by browning ground beef in a large pot or Dutch oven over medium heat. Break it into crumbles as it cooks, then drain any excess grease. Add diced onions and minced garlic, cooking until fragrant and softened.

Stir in your spice blend – chili powder, cumin, and paprika – to coat the beef evenly. This step helps release the spices’ aroma and ensures every bite is packed with flavor.

Next, pour in the enchilada sauce, beef broth, diced tomatoes with green chilies, and black beans. Mix everything together, bringing it to a gentle simmer. Let the flavors meld as the soup bubbles away for about 15 minutes.

Add the corn and cream cheese, stirring until the cream cheese is fully melted and the soup is smooth. If you prefer a thinner consistency, add a splash of beef broth or water to reach your desired texture.

Taste and adjust the seasonings as needed. Once the soup is ready, ladle it into bowls and top with shredded cheese, sour cream, and a sprinkle of fresh cilantro.

Storage Options

Leftovers of this Ground Beef Enchilada Soup store beautifully, making it an excellent meal prep option for busy weeks.

Refrigerate the soup in an airtight container for up to 4 days. The flavors deepen as it sits, so you might find it even tastier the next day.

To freeze, let the soup cool completely before transferring it to freezer-safe containers. It’ll keep well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat the soup gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened. Be sure to stir occasionally to ensure even heating.

Variations and Substitutions

This recipe is wonderfully versatile, allowing you to adapt it to your preferences or whatever you have on hand.

For a vegetarian version, skip the ground beef and use extra beans or plant-based crumbles. You can also swap the beef broth for vegetable broth to keep it meat-free.

Want a milder flavor? Use a mild enchilada sauce and skip the green chilies. Alternatively, spice it up with a dash of hot sauce or diced jalapeños.

If you’re not a fan of cream cheese, replace it with heavy cream or a dollop of sour cream for a similar creamy finish.

Experiment with different beans, such as pinto or kidney beans, for a twist on the traditional recipe.

For a fun twist, serve the soup over a bed of rice or quinoa to create a heartier meal that feels like a cross between enchilada soup and a burrito bowl.

This Ground Beef Enchilada Soup is a cozy, flavorful dish that’s sure to become a staple in your household. With its quick prep, customizable toppings, and irresistible Tex-Mex taste, it’s a recipe you’ll want to make again and again.

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