Beef Enchilada Soup
Creamy Beef Enchilada Soup is loaded with all the flavors of your favorite saucy enchiladas. You'll love this easy and zesty soup!
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Servings: 4
Calories: 566kcal
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.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days.
If you want similar flavors, but don't have enchilada sauce on hand, try our Creamy Taco Soup.
Equipment
Nutrition
Serving: 4g | Calories: 566kcal | Carbohydrates: 18g | Protein: 29g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 584mg | Potassium: 846mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1634IU | Vitamin C: 44mg | Calcium: 149mg | Iron: 3mg