Ground Beef Enchilada Soup

The rich aroma of simmering ground beef combined with the warmth of cumin, chili powder, and garlic fills the kitchen, making it nearly impossible not to sneak a taste. As the broth comes together, it becomes a savory base, cradling all the flavors from the browned beef to the roasted tomatoes and tangy green chilies. With each bite, you get a comforting burst of spice that’s not too overpowering but just enough to keep you coming back for more. The texture is wonderfully satisfying, with the hearty beef mingling perfectly with the tender bits of corn, beans, and a hint of smokiness from the paprika. It’s the kind of soup that wraps you up like a warm blanket, especially on those chilly evenings when you just need something cozy and filling.

What makes this soup so special is the balance of flavors—nothing too bold or too bland, just a beautiful mix of ingredients that sing together. The ground beef, browned and crispy in some parts, adds such a wonderful depth, while the broth remains light enough to let the other ingredients shine. And as the soup simmers, the flavors meld together, creating a deliciously rich and comforting dish that’s easy to make and even easier to fall in love with. If you’re looking to bring a little heat to your bowl, a dash of hot sauce or fresh jalapeños can take this soup to the next level, adding that extra kick that makes each spoonful exciting. Don’t forget to top it with your favorite garnishes—creamy sour cream, shredded cheese, and a sprinkle of fresh cilantro make this a true showstopper.

Key Ingredients in Ground Beef Enchilada Soup

This soup is built on a foundation of simple, yet flavorful ingredients that work together to create a comforting, satisfying dish. Each one brings something special to the table, from the savory depth of the beef to the creamy richness of sour cream. Here’s a closer look at the key players:

• Ground Beef: The star of the show, ground beef adds a hearty, savory base to the soup. When browned, it develops a crispy, flavorful crust that infuses the broth with richness and depth.
• Onion: The onion brings a subtle sweetness and depth of flavor that forms the perfect backdrop for the spices and other ingredients. It softens as it cooks, adding a natural, savory sweetness to the broth.
• Garlic: A must-have in any flavorful dish, garlic adds an aromatic punch and an earthy undertone that enhances the overall flavor of the soup.
• Diced Tomatoes with Green Chilies: These tomatoes add a burst of tangy sweetness and a hint of heat, thanks to the green chilies. They’re the perfect base to add flavor without overwhelming the dish.
• Diced Green Chilies: These little guys pack a punch with their mild heat and earthy flavor, giving the soup just the right amount of spice without being too fiery.
• Beef Broth: The liquid gold of the soup, beef broth adds richness and body to the soup, bringing all the flavors together and creating a comforting base.
• Black Beans: Black beans bring a creamy texture and mild, earthy flavor that balance out the spiciness and give the soup a nice, hearty feel.
• Kidney Beans: These beans have a slight sweetness and a firm texture that hold up well in the soup. They add substance and help round out the dish.
• Frozen Corn Kernels: Sweet, tender corn kernels add a pop of color and a hint of sweetness that pairs perfectly with the savory elements of the soup.
• Ground Cumin: With its warm, earthy flavor, cumin adds a bit of smokiness and depth, tying together the savory elements and enhancing the overall complexity of the dish.
• Chili Powder: This spice blend brings a mild heat and rich flavor to the soup, with hints of smokiness and a little bit of sweetness. It’s a key player in bringing that signature enchilada flavor.
• Paprika: Smoky paprika adds a gentle smokiness to the soup, deepening the flavor profile and enhancing the warmth of the spices.
• Dried Oregano: The oregano adds a subtle herbaceous note, balancing out the spices and complementing the beans and vegetables in the soup.
• Ground Black Pepper: Black pepper gives the soup a slight bite and enhances the flavors of all the spices, adding a touch of warmth and depth.
• Olive Oil: Used to sauté the onions and garlic, olive oil adds richness and helps bring out the natural flavors of the aromatics before adding the rest of the ingredients.
• Shredded Cheddar Cheese: A sprinkle of sharp cheddar cheese on top brings a creamy, tangy contrast to the heat of the soup, melting perfectly into each spoonful.
• Sour Cream: Creamy and tangy, sour cream cools down the spiciness of the soup and adds a silky richness that elevates each bite.
• Fresh Cilantro: A sprinkle of fresh cilantro at the end adds a burst of freshness and a bright, herbal note that cuts through the richness of the soup and adds a lovely finishing touch.

How to Make Ground Beef Enchilada Soup

STEP 1: Heat a large pot or Dutch oven over medium heat and add the olive oil.

STEP 2: Once the oil is hot, add the chopped onion to the pot and cook for 4-5 minutes, stirring occasionally, until the onion becomes translucent.

STEP 3: Add the minced garlic to the pot and cook for another 1-2 minutes, stirring frequently to prevent the garlic from burning.

STEP 4: Add the ground beef to the pot, breaking it apart with a wooden spoon or spatula as it cooks. Continue cooking for 6-8 minutes, or until the beef is fully browned and no longer pink.

STEP 5: Drain any excess fat from the pot and return the pot to the heat.

STEP 6: Stir in the diced tomatoes with green chilies and the diced green chilies, mixing them into the beef mixture.

STEP 7: Add the beef broth to the pot and bring the soup to a gentle simmer, stirring occasionally.

STEP 8: Once the soup begins to simmer, add the drained and rinsed black beans and kidney beans to the pot, stirring to combine.

STEP 9: Stir in the frozen corn kernels and continue to cook for another 3-4 minutes, allowing the soup to heat through.

STEP 10: Add the ground cumin, chili powder, paprika, dried oregano, and ground black pepper to the soup, stirring well to evenly distribute the spices.

STEP 11: Let the soup simmer for another 10-15 minutes, allowing the flavors to meld together, stirring occasionally.

STEP 12: Once the soup is ready, ladle it into serving bowls.

STEP 13: Top each bowl with a generous sprinkle of shredded cheddar cheese.

STEP 14: Add a dollop of sour cream to each bowl, followed by a sprinkle of freshly chopped cilantro.

STEP 15: Serve immediately and enjoy your hearty ground beef enchilada soup!

Serving Suggestions for Ground Beef Enchilada Soup

1. Pair with a Side of Crispy Tortilla Chips: There’s nothing like the crunch of a tortilla chip to contrast the smooth, creamy soup. Plus, they’re perfect for scooping up every last drop! If you’re feeling fancy, sprinkle the chips with a little chili powder or paprika for an extra touch of flavor.

2. Add a Side Salad for Freshness: The richness of the soup pairs wonderfully with a bright, fresh salad. Try a simple mix of romaine lettuce, tomatoes, and avocado with a tangy lime vinaigrette to balance out the hearty, savory soup. It’s a match made in heaven!

3. Serve with Warm, Soft Flour Tortillas: Nothing completes a bowl of enchilada soup quite like a soft, warm flour tortilla on the side. You can tear it up and dip it in the soup or just enjoy it as a cozy accompaniment to every spoonful.

Each of these additions takes the dish to a whole new level, adding texture and freshness that make every bite even more satisfying. Which one will you try first?

How to Store Ground Beef Enchilada Soup

If you find yourself with leftovers, don’t worry—you’ve got a delicious meal ready to enjoy again! The best part about Ground Beef Enchilada Soup is that the flavors just get better with time, so storing it properly will ensure that you get to savor all that savory goodness later on.

To store your soup, first allow it to cool to room temperature before transferring it to an airtight container. This helps maintain the soup’s flavor and texture without trapping too much moisture. The soup can be kept in the fridge for up to 3-4 days. When you’re ready to dive back in, just reheat it on the stove over low heat, stirring occasionally to make sure it heats evenly. You can add a little splash of broth or water if it has thickened too much during storage.

If you want to save it for a later date, the soup can also be frozen. Simply divide it into portions, place it in freezer-safe bags or containers, and freeze for up to 3 months. When reheating from frozen, it’s best to let it thaw in the fridge overnight and then warm it on the stove. The soup might need a bit of stirring and extra seasoning after freezing, but trust me, it will taste just as comforting as the first time you made it.

Conclusion

Well, there you have it—a cozy, flavorful bowl of Ground Beef Enchilada Soup that’s perfect for those chilly evenings when you crave something warm and comforting. From the rich, hearty ground beef to the smoky spices and creamy garnishes, every bite is a reminder of how simple ingredients can come together to create something truly special. Whether you’re making this for a weeknight dinner or serving it up at your next gathering, this soup is sure to be a crowd-pleaser.

I hope you enjoy making this dish as much as I do, and I’d love to hear how it turns out for you! Do you have any twists you’d add or maybe a favorite garnish that makes it extra special? Or perhaps you’re just looking for tips to make sure it’s perfect—don’t hesitate to reach out! I’m always here to chat about food and share ideas. Happy cooking, friends, and don’t forget to savor every spoonful!

Print Recipe

Ground Beef Enchilada Soup

Author: Emily Roberts Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Rest Time 5 mins Total Time 1 hr 5 mins

Calories: 450

Description

Ground Beef Enchilada Soup is a comforting, hearty bowl filled with savory ground beef, tender veggies, and a zesty enchilada sauce. Topped with melted cheese, crunchy tortilla strips, and a dollop of sour cream—it's a cozy, flavorful fiesta in every spoonful!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound ground beef

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 can (10 oz) diced tomatoes with green chilies

• 1 can (4 oz) diced green chilies

• 4 cups beef broth

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 cup frozen corn kernels

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ¹⁄₂ teaspoon paprika

• ¹⁄₂ teaspoon dried oregano

• ¹⁄₄ teaspoon ground black pepper

• 1 tablespoon olive oil

• ¹⁄₂ cup shredded cheddar cheese

• ¹⁄₄ cup sour cream

• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat a large pot or Dutch oven over medium heat and add the olive oil.
2. Once the oil is hot, add the chopped onion to the pot and cook for 4-5 minutes, stirring occasionally, until the onion becomes translucent.
3. Add the minced garlic to the pot and cook for another 1-2 minutes, stirring frequently to prevent the garlic from burning.
4. Add the ground beef to the pot, breaking it apart with a wooden spoon or spatula as it cooks. Continue cooking for 6-8 minutes, or until the beef is fully browned and no longer pink.
5. Drain any excess fat from the pot and return the pot to the heat.
6. Stir in the diced tomatoes with green chilies and the diced green chilies, mixing them into the beef mixture.
7. Add the beef broth to the pot and bring the soup to a gentle simmer, stirring occasionally.
8. Once the soup begins to simmer, add the drained and rinsed black beans and kidney beans to the pot, stirring to combine.
9. Stir in the frozen corn kernels and continue to cook for another 3-4 minutes, allowing the soup to heat through.
10. Add the ground cumin, chili powder, paprika, dried oregano, and ground black pepper to the soup, stirring well to evenly distribute the spices.
11. Let the soup simmer for another 10-15 minutes, allowing the flavors to meld together, stirring occasionally.
12. Once the soup is ready, ladle it into serving bowls.
13. Top each bowl with a generous sprinkle of shredded cheddar cheese.
14. Add a dollop of sour cream to each bowl, followed by a sprinkle of freshly chopped cilantro.
15. Serve immediately and enjoy your hearty ground beef enchilada soup!

Note

• If you prefer a spicier soup, you can add more diced green chilies or a pinch of cayenne pepper.
• For a richer flavor, consider browning the beef with some taco seasoning.
• Use lean ground beef or substitute with ground turkey for a lighter version.
• To make this soup vegetarian, omit the ground beef and add extra beans or vegetables.
• Top with crushed tortilla chips for extra crunch and texture.

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