Enchilada Soup packs the flavors of creamy, cheesy beef enchiladas into a quick 30 minute soup! This easy beef enchilada soup recipe will be an instant family favorite.
Easy Beef Enchilada Soup
Soup is one of our favorite meals to make. With so many endless varieties, from Lasagna Soup to Cheeseburger Soup to Potato and Ham Soup, there’s always a soup to match our craving.
Plus, soup is a great base for experimenting with new flavors or using up ingredients in the crisper drawer or pantry. This Enchilada Soup was the result of scrounging around the cupboards and happening upon a can of enchilada sauce and some almost-wrinkly bell peppers in the fridge.
Our little experiment turned into a soup that immediately shot to the top of our all-time favorites list. We were fighting over the leftovers!
If you love classic ground beef enchilada loaded up with all the fixings, but you don’t feel like doing all the assembly work, this soup is going to be your new best friend.
Here’s Why You’ll Love Ground Beef Enchilada Soup
- Fast and Easy- You’ll have this soup on the table in just thirty minutes!
- Minimal Dishes- Clean up is a breeze with just one pot and a measuring cup.
- Creamy, cheesy, and fresh- A bevy of fresh toppings, like cilantro, avocado, and lime, brighten up this soup’s creamy, beefy tomato base.
Key Ingredients
- Ground beef- You can use lean or 80/20 ground beef for this recipe.
- Onion and bell peppers- Whatever kind you have on hand will do just fine.
- Taco seasoning- We make our taco seasoning recipe to make quick dinners like Ground Beef Tacos, Ground Beef Nachos, or Walking Taco Casserole, but you can also use store bought.
- Beef broth- I use and love Better than Bouillon’s low sodium beef base.
- Diced tomatoes and green chilies- Buying a can with the green chilies included is the easiest option, but you can also use a can of each.
- Red enchilada sauce- The unique blend of chilies, garlic, onion, tomatoes, and spices give this soup its distinct flavor.
- Frozen corn- This gives the soup just a hint of sweetness, but you can feel free to omit it if you prefer.
- Cream cheese- I love creamy enchiladas, so why not a creamy enchilada soup? Just a touch of cream cheese gives the soup a rich, creamy texture.
- Toppings- Don’t skip these! They add so much great fresh flavor and texture.
- Sour cream
- Cilantro
- Shredded cheese- I used Mexican blend, but a sharp cheddar would also be fabulous.
- Avocado
- Lime- the best for adding a hint of bright tang!
How to Make Enchilada Soup
- Brown the beef. In a large Dutch oven, heat the oil over medium high heat. Add the ground beef breaking it up into large chunks and spreading it evenly across the pan. Brown, undisturbed, for about 3 minutes, or until the underside has some color. Stir and continue to brown until mostly cooked through, about another 3 minutes.
- Saute vegetables. Add the onion and bell pepper and saute until softened, another 3-4 minutes.
- Add seasonings. Stir in the garlic and the taco seasoning and cook for about 30 seconds, until fragrant.
- Add wet ingredients. Add the broth, scraping any browned bits off the bottom of the pan, followed by the diced tomatoes, enchilada sauce, and corn. Heat the soup until bubbling.
- Add cream cheese. Add the cream cheese and stir until melted and fully incorporated. Remove from heat.
- Load up with toppings! Serve the soup with shredded cheese, sour cream, tortilla strips, cilantro, and lime.
Storage and Reheating Instructions
This soup should be stored in an airtight container in the fridge and will keep for several days.
Leftover enchilada soup reheats beautifully in the microwave!
Can you double this recipe?
Yes! This recipe serves four comfortably, but can also easily be doubled to feed a bigger crowd. Be sure to use a large Dutch oven or pot, like this one!
What if I don’t have enchilada sauce?
If you don’t have enchilada sauce, you can substitute a 15 oz can of tomato sauce. You may need to add a little extra broth as well.
You may also want to try our Creamy Taco Soup, which has similar flavors but doesn't require enchilada sauce.
More Mexican Ground Beef Recipes to Try
If you're looking for more ways to bring a little heat to the dinner table, try these other Mexican favorites.
- Ground Beef Quesadillas
- Crock Pot Taco Meat
- Ground Beef Queso Dip
- Hot Taco Dip
- Taco Pasta Salad
- Tortilla Lasagna
- Mexican Cornbread Casserole
- One Pot Taco Spaghetti
📖 Recipe
Beef Enchilada Soup
Ingredients
- 1 Tablespoon olive oil
- 1 lb ground beef
- 1 yellow onion (chopped)
- 1 bell pepper (chopped)
- 2 cloves garlic (minced)
- 2 Tablespoons taco seasoning
- 2 cups low sodium beef broth
- 1 10 oz can diced tomatoes and green chilies
- 1 10 oz can enchilada sauce
- 1 cup frozen corn
- 4 ounces cream cheese (cubed)
For serving:
- Shredded cheese (Mexican blend or cheddar)
- Sour cream
- Cilantro
- Tortilla strips
- Lime
Instructions
- In a large Dutch oven, heat the oil over medium high heat. Add the ground beef breaking it up into large chunks and spreading it evenly across the pan. Brown, undisturbed, for about 3 minutes, or until the underside has some color. Stir and continue to brown until mostly cooked through, about another 3 minutes.
- Add the onion and bell pepper and saute until softened, another 3-4 minutes.
- Stir in the garlic and the taco seasoning and cook for about 30 seconds, until fragrant.
- Add the broth, scraping any browned bits off the bottom of the pan, followed by the diced tomatoes, enchilada sauce, and corn. Heat the soup until bubbling.
- Add the cream cheese and stir until melted and fully incorporated. Remove from heat.
- Serve the soup with shredded cheese, sour cream, tortilla strips, cilantro, and lime.
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