Ground Beef Enchilada Soup: Easy Recipe for a Delicious Meal

Ground Beef Enchilada Soup: Just imagine a chilly evening, the aroma of warm spices filling your kitchen, and a bowl of comforting, cheesy goodness in your hands. That’s exactly what this recipe delivers! Forget spending hours layering tortillas; we’ve taken all the vibrant flavors of classic enchiladas and transformed them into a hearty, satisfying soup that’s ready in under an hour.

Enchiladas, a cornerstone of Mexican cuisine, have a rich history dating back to the Mayan civilization, where corn tortillas were used to wrap small fish. Over time, the dish evolved, incorporating various fillings and sauces. Our Ground Beef Enchilada Soup pays homage to this culinary heritage while offering a modern, simplified twist.

What makes this soup so irresistible? It’s the perfect combination of savory ground beef, tender beans, sweet corn, and a medley of Southwestern spices, all simmered in a rich tomato broth. The creamy, cheesy topping adds a touch of indulgence, while the crispy tortilla strips provide a delightful crunch. People adore this dish because it’s incredibly flavorful, easy to make, and endlessly customizable. Plus, it’s a fantastic way to enjoy the essence of enchiladas without all the fuss. So, gather your ingredients, and let’s create a bowl of pure comfort!

Ingredients:

• 1 pound ground beef
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 (28 ounce) can crushed tomatoes
• 4 cups beef broth
• 1 packet (1 ounce) taco seasoning
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Vegetable oil or olive oil
• Optional toppings: shredded cheddar cheese, sour cream, avocado, cilantro, tortilla chips

Browning the Beef and Sautéing Vegetables

1. Heat about a tablespoon of vegetable oil or olive oil in a large pot or Dutch oven over medium-high heat. You want the pot to be nice and hot before adding the beef.
2. Add the ground beef to the pot and break it up with a spoon. Cook until the beef is browned, making sure to crumble it well as it cooks. This usually takes about 5-7 minutes.
3. Once the beef is browned, drain off any excess grease. Nobody wants a greasy soup!
4. Add the chopped onion, minced garlic, green bell pepper, and red bell pepper to the pot with the browned beef.
5. Sauté the vegetables until they are softened, about 5-7 minutes. Stir occasionally to prevent them from sticking to the bottom of the pot. You’ll know they’re ready when the onions are translucent and the peppers are slightly tender.

Adding the Beans, Tomatoes, and Spices

1. Now it’s time to add all the delicious flavors that make this soup so amazing! Add the rinsed and drained black beans, kidney beans, and corn to the pot.
2. Pour in the undrained can of diced tomatoes and green chilies (Rotel), and the can of crushed tomatoes. Don’t drain the Rotel – that juice is packed with flavor!
3. Pour in the beef broth. Make sure everything is nicely combined.
4. Add the taco seasoning, chili powder, cumin, and smoked paprika. These spices are what give the soup that authentic enchilada flavor.
5. Season with salt and pepper to taste. Remember, you can always add more seasoning later, but it’s harder to take it away, so start with a little and adjust as needed.

Simmering the Soup

1. Stir everything together well to ensure all the ingredients are combined and the spices are evenly distributed.
2. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 20-30 minutes. The longer it simmers, the more the flavors will meld together and the better the soup will taste. I often let it simmer for an hour or more if I have the time.
3. Stir the soup occasionally during simmering to prevent sticking.
4. Taste the soup and adjust the seasonings as needed. You might want to add more salt, pepper, chili powder, or cumin depending on your preference.

Serving and Toppings

1. Ladle the soup into bowls.
2. Now for the fun part – the toppings! This is where you can really customize the soup to your liking.
3. Some of my favorite toppings include shredded cheddar cheese, a dollop of sour cream, diced avocado, chopped fresh cilantro, and crushed tortilla chips.
4. Feel free to get creative with your toppings! Other options include green onions, jalapenos, a squeeze of lime juice, or even a fried egg.
5. Serve immediately and enjoy! This soup is even better the next day, so don’t be afraid to make a big batch and enjoy leftovers.

Tips and Variations

Spice Level

If you like your soup extra spicy, you can add a pinch of cayenne pepper or a dash of hot sauce to the pot. You can also use a hotter variety of diced tomatoes and green chilies.

Adding More Vegetables

Feel free to add other vegetables to the soup, such as zucchini, carrots, or celery. Just add them to the pot along with the onions and peppers.

Using Different Beans

You can substitute other types of beans for the black beans and kidney beans, such as pinto beans or cannellini beans.

Making it Vegetarian

To make this soup vegetarian, simply omit the ground beef and use vegetable broth instead of beef broth. You can also add more beans or vegetables to make it more filling.

Thickening the Soup

If you prefer a thicker soup, you can stir in a tablespoon of cornstarch mixed with a tablespoon of cold water at the end of the simmering time. Bring the soup back to a simmer and cook for a few minutes until it thickens.

Using an Instant Pot

This soup can also be made in an Instant Pot. Brown the ground beef using the sauté function, then add the remaining ingredients. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes, then a quick release.

Freezing the Soup

This soup freezes well. Let it cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

This soup is delicious on its own, but it’s also great served with a side of cornbread or a grilled cheese sandwich.

Making it Ahead

This soup is a great make-ahead meal. You can prepare it a day or two in advance and store it in the refrigerator until you’re ready to serve it. The flavors will actually improve as it sits.

Using Leftover Cooked Beef

If you have leftover cooked ground beef, you can use it in this recipe. Just skip the step of browning the beef and add it to the pot along with the vegetables.

Adding a Creamy Texture

For a creamier soup, stir in a cup of heavy cream or half-and-half at the end of the simmering time. You can also blend a portion of the soup with an immersion blender to create a smoother texture.

Using Different Types of Tomatoes

You can experiment with different types of canned tomatoes, such as fire-roasted tomatoes or diced tomatoes with basil and garlic.

Adding Lime Juice

A squeeze of fresh lime juice at the end adds a bright, zesty flavor to the soup.

Using Different Types of Cheese

Instead of cheddar cheese, you can use other types of cheese, such as Monterey Jack, pepper jack, or cotija cheese.

Adding Tortilla Strips

For a crunchy topping, use store-bought tortilla strips or make your own by cutting tortillas into strips and baking them in the oven until crispy.

Using Different Types of Peppers

If you like a milder flavor, you can use poblano peppers instead of bell peppers.

Adding Chipotle Peppers

For a smoky flavor, add a chopped chipotle pepper in adobo sauce to the pot along with the other spices.

Using Different Types of Broth

You can use chicken broth or vegetable broth instead of beef broth, but the flavor will be slightly different.

Adding Rice or Quinoa

For a heartier soup, add cooked rice or quinoa to the pot during the last 15 minutes of simmering.

Using Fresh Herbs

In addition to cilantro, you can add other fresh herbs, such as oregano or parsley.

Adjusting the Consistency

If the soup is too thick, add more broth. If it’s too thin, simmer it uncovered for a longer period of time to allow some of the liquid to evaporate.

Conclusion:

This Ground Beef Enchilada Soup isn’t just another soup recipe; it’s a flavor explosion in a bowl, a comforting hug on a chilly evening, and a guaranteed crowd-pleaser all rolled into one! I truly believe this recipe deserves a spot in your regular rotation. The rich, savory broth, the perfectly seasoned ground beef, and the cheesy, melty goodness all combine to create a symphony of flavors that will leave you wanting more. It’s quick enough for a weeknight meal but impressive enough to serve to guests.

What makes this soup a must-try? It’s the perfect balance of convenience and deliciousness. Forget spending hours slaving over a complicated recipe. This Ground Beef Enchilada Soup comes together in under an hour, using ingredients you likely already have in your pantry. Plus, it’s incredibly versatile! You can easily adjust the spice level to your liking, add your favorite toppings, and even swap out the ground beef for shredded chicken or turkey.

Speaking of toppings, the possibilities are endless! I personally love to top mine with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, a generous helping of shredded cheddar cheese, and a few crispy tortilla strips for added crunch. For a spicier kick, add a drizzle of hot sauce or a pinch of red pepper flakes. You could also try adding diced avocado for a creamy, cool contrast to the warm soup. If you’re feeling adventurous, consider adding a squeeze of lime juice for a burst of citrusy flavor.

Beyond the toppings, there are plenty of ways to customize this soup to suit your preferences. If you prefer a thicker soup, you can add a can of drained and rinsed black beans or kidney beans. For a heartier meal, consider adding some cooked rice or quinoa. And if you’re looking for a vegetarian option, simply omit the ground beef and add extra vegetables like corn, bell peppers, or zucchini.

This recipe is also fantastic for meal prepping. It keeps well in the refrigerator for up to four days and can easily be reheated on the stovetop or in the microwave. You can even freeze it for longer storage. Simply portion the soup into freezer-safe containers and thaw it overnight in the refrigerator before reheating.

I’m confident that you’ll love this Ground Beef Enchilada Soup as much as I do. It’s a comforting, flavorful, and easy-to-make meal that’s perfect for any occasion. So, what are you waiting for? Grab your ingredients, fire up your stove, and get ready to enjoy a truly unforgettable soup experience.

I’m so excited for you to try this recipe! And I would absolutely love to hear about your experience. Did you make any modifications? What toppings did you use? What did your family think? Please, share your thoughts and photos in the comments below. Your feedback is invaluable and helps me to continue creating recipes that you’ll love. Happy cooking, and bon appétit! Let me know if you have any questions, I’m always here to help! I can’t wait to see your culinary creations!

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