This Beef Enchilada Soup transforms classic enchilada flavors into a comforting, spoonable meal. It’s rich, savory, and packed with tender beef, melty cheese, and a subtle spice. Best of all, it comes together in one pot for easy cleanup.
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Why You’ll Love This Beef Enchilada Soup
- One-Pot Wonder: Everything cooks in a single pot for minimal cleanup.
- Deep, Complex Flavor: Toasted spices and layered ingredients create a rich, slow-cooked taste.
- Totally Customizable: Easily adjust the spice level, beans, or toppings to your liking.
- Great Leftovers: Flavors meld overnight, and it reheats and freezes beautifully.
Ingredients & Tools
- 1 tbsp olive oil
- 1 lb ground beef (85/15 works well)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 4 cups beef broth
- 1 (15 oz) can red enchilada sauce
- 1 (15 oz) can fire-roasted diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn kernels (frozen or canned, drained)
- Salt and black pepper to taste
- For serving: shredded cheddar or Monterey Jack cheese, sour cream, chopped cilantro, tortilla strips, lime wedges
Tools: A large Dutch oven or heavy-bottomed soup pot, wooden spoon, measuring spoons and cups.
Notes: Using a good quality enchilada sauce makes a difference; fire-roasted tomatoes add a subtle smokiness that elevates the dish.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 24 g |
| Fat: | 16 g |
| Carbs: | 35 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- What kind of ground beef should I use? I find that 85% lean ground beef offers the best balance of flavor and not being overly greasy. If you use a higher fat content, you may want to drain a little of the excess fat after browning.
- Can I make it spicier or milder? Absolutely. The heat level is very customizable. The primary sources are the jalapeño and the enchilada sauce. For a milder soup, use a mild enchilada sauce and remove all the seeds and ribs from the jalapeño. For more heat, leave the seeds in or add a pinch of cayenne pepper.
- Don’t rush the aromatics. Taking a few extra minutes to properly sauté the onion, garlic, and jalapeño until they’re soft and fragrant is a key step for building a deep flavor base. You’ll really taste the difference.
- Why fire-roasted tomatoes? They have a slightly charred, smoky flavor that regular diced tomatoes lack. This adds another layer of complexity that mimics the taste of traditional enchiladas cooked in an oven. They’re a game-changer in this recipe.
How to Make Beef Enchilada Soup
Step 1: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, breaking it up with a wooden spoon. Cook until it’s nicely browned and no longer pink, which should take about 6-8 minutes. You’ll notice the meat releasing its juices and developing a rich, savory aroma. If there’s a significant amount of fat, you can drain it off, but a little bit will add great flavor to the soup.
Step 2: Reduce the heat to medium and add the diced onion, minced garlic, and chopped jalapeño to the pot with the beef. Sauté everything together, stirring frequently, until the onions have softened and become translucent, about 5-7 minutes. The garlic should be fragrant but not burnt—this is where the foundational flavors of your soup really start to develop.
Step 3: Push the beef and onion mixture to one side of the pot. Add the tomato paste, chili powder, cumin, and oregano to the cleared space. Let the tomato paste and spices toast for about 1 minute, stirring them in that spot. This quick toasting process wakes up the spices and deepens their flavor, which is a simple trick that makes a huge difference in the final taste.
Step 4: Now, stir the toasted spices and tomato paste into the beef mixture until everything is well combined. It should look like a thick, fragrant paste coating the beef. Pour in the beef broth and use your wooden spoon to scrape up any browned bits from the bottom of the pot—that’s pure flavor gold right there.
Step 5: Add the enchilada sauce, fire-roasted tomatoes (with their juices), rinsed black beans, and corn to the pot. Give everything a good stir to combine. Bring the soup up to a lively simmer, then immediately reduce the heat to low, cover the pot, and let it gently bubble away for 15-20 minutes. This simmering time allows all the flavors to meld together beautifully.
Step 6: After simmering, taste the soup and season with salt and black pepper. Be careful with the salt, as the broth and enchilada sauce can vary in saltiness. It’s always best to start with a little and add more as needed. The soup should be rich, a little spicy, and deeply savory. At this point, you can serve it immediately or let it sit for a few minutes off the heat—it will only get better.
Step 7: Ladle the hot soup into bowls and get ready for the fun part: the toppings! Let everyone customize their own bowl with a generous handful of shredded cheese, a dollop of cool sour cream, a sprinkle of fresh cilantro, and a big crunch of tortilla strips. A squeeze of fresh lime juice over the top right before eating is non-negotiable in my house—it brightens everything up perfectly.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 3–4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on the stovetop; add a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Warm, buttery cornbread — The slight sweetness and crumbly texture are the perfect contrast to the savory, spicy soup. It’s ideal for dipping and scooping up every last bit from the bottom of the bowl.
- A simple, crisp side salad — A mix of romaine lettuce with a light lime vinaigrette provides a fresh, crunchy counterpoint to the rich soup, helping to balance the meal and cleanse the palate.
- Cheesy quesadillas — For the ultimate cozy meal, serve the soup with gooey cheese quesadillas cut into triangles for dipping. It’s a crowd-pleaser, especially with kids.
Drinks
- A classic margarita (on the rocks) — The bright, citrusy notes of a good margarita cut through the richness of the soup and complement the Mexican-inspired flavors beautifully.
- A cold Mexican lager — A light, crisp beer like Corona or Modelo is a no-fuss pairing that refreshes your palate between spoonfuls of the hearty soup.
- Sparkling water with lime — For a non-alcoholic option, the effervescence and citrus are incredibly refreshing and help manage the spice level if you’ve made it extra hot.
Something Sweet
- Churros with chocolate dipping sauce — The warm, cinnamon-sugary crunch of a churro is a fantastic way to end the meal on a sweet and satisfying note after all those savory flavors.
- Tres leches cake — This moist, milky cake is decadent without being overly heavy. Its cool, creamy texture is a lovely follow-up to a warm and spicy soup.
- Mango sorbet — A few scoops of bright, fruity sorbet are a light and palate-cleansing finish that feels just right after a robust meal.
Top Mistakes to Avoid
- Mistake: Not browning the beef properly. If you just gray the meat without getting a good, deep sear, you’re missing out on a ton of flavor. Take the time to get it properly browned in the hot pot before moving on.
- Mistake: Skipping the spice-toasting step. I’ve messed this up before too… adding the spices directly to the liquid. Toasting them for a minute in the fat with the tomato paste unlocks their essential oils and gives the soup a much deeper, more authentic taste.
- Mistake: Over-salting too early. Because the beef broth and enchilada sauce can be quite salty on their own, always wait until the very end to do your final seasoning. You can always add more salt, but you can’t take it out.
- Mistake: Boiling the soup vigorously after adding the dairy toppings. If you plan to reheat leftovers, do so gently. Bringing the soup to a rolling boil after you’ve added sour cream or a lot of cheese can cause it to curdle or separate.
Expert Tips
- Tip: Make a double batch for the freezer. This soup freezes exceptionally well. Let it cool completely, then portion it into airtight containers or freezer bags. It will keep for up to 3 months. It’s a lifesaver on busy weeknights.
- Tip: Use an immersion blender for a thicker texture. If you prefer a less brothy, more cohesive soup, use an immersion blender to pulse a few times in the pot before serving. This will thicken the base while still leaving plenty of chunks.
- Tip: Brown the beef in batches. If you’re doubling the recipe, avoid crowding the pot. Browning the beef in two batches ensures you get a proper sear on all the meat, rather than steaming it, which maximizes flavor.
- Tip: Let it rest before serving. If you have the time, turn off the heat and let the soup sit, covered, for 10-15 minutes before serving. This allows the flavors to meld even more and the soup to thicken slightly.
FAQs
Can I make this soup in a slow cooker?
Absolutely! Brown the ground beef with the onions, garlic, and jalapeño in a skillet first—don’t skip this step for flavor. Then, transfer everything to your slow cooker, add the remaining ingredients (except toppings), and stir. Cook on low for 6-8 hours or on high for 3-4 hours. It’s a fantastic hands-off method for a busy day.
What can I use instead of ground beef?
Ground turkey or chicken are excellent leaner alternatives. For a vegetarian version, use an extra can of black beans or pinto beans, or a bag of plant-based ground “meat.” Just be sure to adjust the cooking time as needed, as poultry cooks faster than beef.
How long will leftovers last in the fridge?
Stored in an airtight container, this soup will keep well in the refrigerator for 3-4 days. The flavors often taste even better on the second day. When reheating, do so gently on the stovetop over medium-low heat, stirring occasionally.
My soup is too thin. How can I thicken it?
The easiest way is to let it simmer uncovered for an additional 10-15 minutes to reduce and concentrate. Alternatively, you can make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering soup. It should thicken up within a minute or two.
Can I add rice to this soup?
You sure can! Adding about ½ cup of uncooked long-grain white rice when you add the broth is a great way to make it even heartier. Just be aware that the rice will absorb a lot of liquid, so you may need to add an extra cup of broth or water, and the cook time will need to extend by about 15-20 minutes until the rice is tender.
Beef Enchilada Soup
Make this easy one-pot Beef Enchilada Soup for a rich, comforting meal. Ready in 45 minutes and packed with flavor. Get the simple recipe now!
Ingredients
For the soup:
-
1 tbsp olive oil
-
1 lb ground beef (85/15 works well)
-
1 large yellow onion (diced)
-
3 cloves garlic (minced)
-
1 jalapeño (seeded and finely chopped)
-
2 tbsp tomato paste
-
1 tbsp chili powder
-
1 tsp ground cumin
-
1/2 tsp dried oregano
-
4 cups beef broth
-
1 can red enchilada sauce (15 oz)
-
1 can fire-roasted diced tomatoes (15 oz, undrained)
-
1 can black beans (15 oz, rinsed and drained)
-
1 cup corn kernels (frozen or canned, drained)
-
Salt and black pepper (to taste)
For serving:
-
shredded cheddar or Monterey Jack cheese
-
sour cream
-
chopped cilantro
-
tortilla strips
-
lime wedges
Instructions
-
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, breaking it up with a wooden spoon. Cook until it’s nicely browned and no longer pink, which should take about 6-8 minutes. If there’s a significant amount of fat, you can drain it off, but a little bit will add great flavor to the soup.01
-
Reduce the heat to medium and add the diced onion, minced garlic, and chopped jalapeño to the pot with the beef. Sauté everything together, stirring frequently, until the onions have softened and become translucent, about 5-7 minutes. The garlic should be fragrant but not burnt—this is where the foundational flavors of your soup really start to develop.02
-
Push the beef and onion mixture to one side of the pot. Add the tomato paste, chili powder, cumin, and oregano to the cleared space. Let the tomato paste and spices toast for about 1 minute, stirring them in that spot. This quick toasting process wakes up the spices and deepens their flavor, which is a simple trick that makes a huge difference in the final taste.03
-
Now, stir the toasted spices and tomato paste into the beef mixture until everything is well combined. It should look like a thick, fragrant paste coating the beef. Pour in the beef broth and use your wooden spoon to scrape up any browned bits from the bottom of the pot—that’s pure flavor gold right there.04
-
Add the enchilada sauce, fire-roasted tomatoes (with their juices), rinsed black beans, and corn to the pot. Give everything a good stir to combine. Bring the soup up to a lively simmer, then immediately reduce the heat to low, cover the pot, and let it gently bubble away for 15-20 minutes. This simmering time allows all the flavors to meld together beautifully.05
-
After simmering, taste the soup and season with salt and black pepper. Be careful with the salt, as the broth and enchilada sauce can vary in saltiness. It’s always best to start with a little and add more as needed. The soup should be rich, a little spicy, and deeply savory. At this point, you can serve it immediately or let it sit for a few minutes off the heat—it will only get better.06
-
Ladle the hot soup into bowls and get ready for the fun part: the toppings! Let everyone customize their own bowl with a generous handful of shredded cheese, a dollop of cool sour cream, a sprinkle of fresh cilantro, and a big crunch of tortilla strips. A squeeze of fresh lime juice over the top right before eating is non-negotiable in my house—it brightens everything up perfectly.07
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