When we’re craving the bold flavors of enchiladas but want something warm and comforting in a bowl, this beef enchilada soup delivers everything we love about the classic Mexican dish in an easy one-pot meal. We’ve taken all those familiar tastes—tender ground beef, rich enchilada sauce, melted cheese, and aromatic spices—and transformed them into a hearty soup that’s perfect for busy weeknights.
This recipe captures the essence of traditional beef enchiladas without the time-consuming rolling and baking process. We’ll show you how to create layers of authentic Mexican flavors that’ll have your family asking for seconds. The best part? Everything comes together in about 30 minutes, making it an ideal solution when you’re short on time but don’t want to compromise on taste.
Whether you’re feeding a crowd or meal prepping for the week ahead, this beef enchilada soup freezes beautifully and tastes even better the next day. Let’s jump into creating this satisfying bowl of comfort that brings restaurant-quality Mexican flavors straight to your kitchen.
Ingredients
We’ve carefully selected ingredients that deliver all the bold flavors of traditional beef enchiladas in soup form. Our ingredient list focuses on pantry staples and fresh components that work together to create a rich and satisfying meal.
For the Beef
- 1 pound ground beef (80/20 blend preferred)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup Base
- 32 ounces beef broth
- 1 (15-ounce) can red enchilada sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn kernels, drained
- 1 (4-ounce) can diced green chiles
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For the Toppings
- 1 1/2 cups shredded Mexican cheese blend
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced thin
- 1 avocado, diced
- Lime wedges for serving
- Tortilla chips or strips for crunch
Equipment Needed
Creating this delicious beef enchilada soup requires minimal kitchen equipment that most home cooks already have on hand. We recommend using a large pot or Dutch oven as your primary cooking vessel to accommodate all the ingredients comfortably while allowing proper heat distribution.
A sturdy wooden spoon or heat-resistant spatula serves as your essential stirring tool throughout the cooking process. These utensils help you brown the ground beef effectively and combine all ingredients without scratching your cookware.
Standard measuring cups and spoons ensure accurate ingredient proportions for the best flavor balance. We suggest having both dry and liquid measuring cups available since this recipe includes both broth and various seasonings.
A sharp knife paired with a cutting board handles all your prep work efficiently. You’ll need these for dicing the onion and mincing the garlic before cooking begins.
| Equipment | Purpose | Essential Level |
|---|---|---|
| Large pot or Dutch oven | Primary cooking vessel | Required |
| Wooden spoon/spatula | Stirring and browning | Required |
| Measuring cups and spoons | Accurate ingredient portions | Required |
| Knife and cutting board | Ingredient preparation | Required |
| Slow cooker | Alternative cooking method | Optional |
For those who prefer hands-off cooking methods, a slow cooker offers an excellent alternative. This option works particularly well when using stew meat instead of ground beef and allows the flavors to develop over several hours of low-temperature cooking.
Instructions
We break down this beef enchilada soup into five manageable steps that transform simple ingredients into a restaurant-quality meal. Each stage builds flavor while keeping the process straightforward for home cooks.
Prep the Beef
We start by heating a large pot or Dutch oven over medium-high heat. Add the 2 pounds of lean ground beef to the hot pan and break it apart with our wooden spoon. Cook the beef for 6-8 minutes while stirring frequently to ensure even browning. The meat should lose its pink color completely and develop a light golden-brown exterior. Drain any excess fat from the pot and transfer the cooked beef to a plate temporarily.
Cook the Aromatics
We heat 1-2 tablespoons of olive oil in the same pot over medium heat. Add the diced medium onion to the oil and sauté for 3-4 minutes until it begins to soften and turn translucent. Stir in the 2-4 minced garlic cloves and cook for another 30 seconds until fragrant. If using the optional red bell pepper we add it now and cook for an additional 2-3 minutes until slightly softened.
Build the Soup Base
We pour the 6 cups of beef broth into the pot with our aromatics and bring the mixture to a gentle simmer. Add both cans of red enchilada sauce (14.5 oz each) and stir to combine thoroughly. Pour in the can of diced tomatoes with their juice followed by the drained black beans and corn. The liquid should cover all ingredients with about an inch of clearance at the top of the pot.
Add the Beef and Simmer
We return the browned ground beef to the pot and stir everything together until well distributed. Sprinkle the 3 tablespoons of taco seasoning over the soup and mix thoroughly to ensure even flavor distribution. Bring the entire mixture to a rolling boil then reduce heat to low and maintain a gentle simmer. Cover the pot partially and let the soup cook for 30 minutes to 1 hour allowing the flavors to meld and intensify.
Final Seasoning and Adjustments
We taste the soup and adjust the seasoning with salt and black pepper as needed. Add optional chili powder if we want more heat or depth of flavor. Remove the pot from heat and let it rest for 2-3 minutes before serving. Ladle the soup into bowls and garnish with fresh chopped cilantro and shredded cheddar cheese as desired.
Serving Suggestions
Our beef enchilada soup transforms into a complete dining experience when served thoughtfully with the right accompaniments. We recommend presenting this hearty soup hot in individual bowls to allow each person to customize their meal with preferred toppings and sides.
Recommended Toppings
We enhance every bowl of beef enchilada soup with carefully selected toppings that add both flavor and visual appeal. Sour cream provides a cooling contrast to the soup’s bold spices while creating a beautiful white swirl across the surface. Freshly diced avocado adds creamy richness and healthy fats that complement the hearty beef base perfectly.
Freshly chopped cilantro brings a bright herbal note that cuts through the soup’s richness. We sprinkle sliced green onions on top for a mild onion flavor and attractive color contrast. Sliced black olives contribute a briny element that pairs wonderfully with the Mexican-inspired flavors.
Our favorite finishing touch involves adding corn tortilla strips or crushed tortilla chips directly into each bowl. These provide satisfying crunch and help create the authentic enchilada experience we’re aiming for. We arrange all toppings in small bowls so guests can build their perfect combination.
Side Dishes That Pair Well
We serve buttermilk cornbread alongside our beef enchilada soup for a classic comfort food pairing. The slightly sweet bread balances the soup’s savory spices while providing substance to make the meal more filling. Plain cornbread works equally well for those preferring a less sweet option.
A fresh side salad dressed with creamy jalapeño ranch or zesty lime vinaigrette creates a refreshing contrast to the warm soup. We keep the salad simple with mixed greens and basic vegetables to avoid competing with the soup’s complex flavors.
Chips and dips transform our soup course into a complete Mexican feast. We set out tortilla chips with salsa, guacamole, or fresh pico de gallo for guests to enjoy between spoonfuls of soup. Mexican rice and beans turn the meal into an even more substantial dinner when feeding larger groups.
We often serve additional tortilla chips on the side for those who want extra crunch throughout their meal. This creates an interactive dining experience where each person can adjust textures and flavors to their liking.
Storage and Reheating Instructions
Proper storage of our beef enchilada soup ensures we can enjoy this flavorful dish for days or even weeks after making it. We’ll walk through the best methods to maintain freshness and taste.
Refrigerator Storage
After cooking our beef enchilada soup, we need to let it cool to room temperature before storing. Once cooled, we transfer the soup into airtight containers to preserve its rich flavors and prevent contamination.
Our refrigerated beef enchilada soup stays fresh for 3-4 days when stored properly. We recommend labeling containers with the preparation date to track freshness. The soup actually develops deeper flavors overnight as the spices continue to meld together.
Freezer Storage
For longer storage, we can freeze our beef enchilada soup for up to one month. We allow the soup to cool completely before portioning it into freezer-safe bags or containers. This method prevents freezer burn and maintains the soup’s texture.
We can also prepare this soup as a make-ahead freezer meal. After browning the beef and adding seasonings, we combine all remaining ingredients, cool the mixture, and freeze before fully cooking. This approach saves time on busy weeknights while ensuring fresh flavors.
Reheating Tips
When reheating from the refrigerator, we place the soup in a pot over medium heat and stir occasionally until warmed through. This gentle heating prevents the ingredients from sticking and maintains the soup’s consistency.
For frozen soup, we thaw it overnight in the refrigerator when possible. If reheating directly from frozen, we bring the soup to a boil, then reduce heat and simmer for about 10 minutes to ensure thorough heating. Stirring while reheating helps blend the flavors and maintains the soup’s rich texture throughout.
Recipe Variations
We love how versatile this beef enchilada soup recipe can be. These adaptations allow you to customize the dish for different cooking methods or dietary preferences while maintaining those bold enchilada flavors.
Slow Cooker Method
We recommend browning your ground beef and onion in a pan before adding to the slow cooker to enhance flavor depth. Combine the browned beef with taco seasoning, enchilada sauce, beef broth, diced tomatoes, beans, corn, and spices directly in your slow cooker.
Set the temperature to low and cook for 6-8 hours or switch to high for 3-4 hours until the flavors meld beautifully and the soup is heated through. This hands-off approach works perfectly for busy days when you want dinner ready when you walk through the door.
Instant Pot Version
Start by using the sauté function to brown your ground beef with onions and garlic directly in the Instant Pot. Add taco seasoning, enchilada sauce, beef broth, diced tomatoes, beans, and corn to the pot once the beef is cooked through.
Seal the lid and cook on high pressure for 8-10 minutes. Use either quick or natural release based on your schedule, then stir the soup and serve garnished with cheese, sour cream, or fresh cilantro. This pressure cooking method delivers rich flavors in a fraction of the time.
Vegetarian Alternative
Replace the ground beef with plant-based meat substitutes or increase the quantity of beans and vegetables like bell peppers, carrots, and zucchini for extra texture and nutrition. Swap beef broth for vegetable broth to maintain the savory base while keeping the dish completely plant-based.
Keep the enchilada sauce and spices exactly as written since these provide the authentic flavor profile that makes this soup so satisfying. Add cheese or a dairy-free cheese substitute for creaminess if desired, ensuring everyone can enjoy this comfort food favorite regardless of dietary restrictions.
Make-Ahead Tips
Planning ahead transforms this beef enchilada soup into the ultimate meal prep solution. We can prepare several components in advance to streamline our cooking process and ensure maximum flavor development.
Ground Beef Preparation
Brown the ground beef up to 3 days before making the soup. Store the cooked beef in an airtight container in the refrigerator after it cools completely. This advance preparation saves valuable time on busy weeknights and allows us to focus on building the soup base when ready to cook.
Complete Soup Storage
Our finished beef enchilada soup stores beautifully for future meals. Refrigerate the cooled soup in airtight containers for 3-4 days. The flavors actually improve as they meld together during storage.
Freezer Storage Guidelines
| Storage Method | Duration | Container Type |
|---|---|---|
| Refrigerated | 3-4 days | Airtight containers |
| Frozen | Up to 3 months | Freezer-safe containers |
Freeze portions of the soup for up to 3 months in freezer-safe containers. Leave about an inch of headspace at the top of each container to allow for expansion during freezing. Label containers with the date and contents for easy identification.
Reheating Instructions
Thaw frozen soup overnight in the refrigerator before reheating. Warm the soup gently on the stovetop over medium-low heat while stirring occasionally. This gentle reheating method maintains the soup’s texture and prevents the ingredients from breaking down.
Add a splash of beef broth if the soup appears too thick after storage. The liquid naturally reduces during storage and may need this adjustment to restore the original consistency.
Toppings and Garnishes
Prepare toppings separately and store them in the refrigerator. Fresh cilantro stays crisp for several days when stored properly. Shredded cheese and diced avocado should be prepared just before serving to maintain their quality and appearance.
Conclusion
This beef enchilada soup delivers all the flavors we love about traditional enchiladas in a cozy bowl that’s perfect for any season. We’ve shown you how simple it is to create this satisfying meal using everyday ingredients and basic cooking techniques.
Whether you’re feeding your family on a busy weeknight or prepping meals for the week ahead this recipe adapts to fit your schedule. The slow cooker and Instant Pot variations give you even more flexibility while the make-ahead tips help streamline your cooking process.
With endless topping possibilities and customization options this soup will quickly become a household favorite. Give it a try tonight and taste why we think it’s the perfect comfort food solution.
Frequently Asked Questions
How long does it take to make beef enchilada soup?
This beef enchilada soup can be prepared in about 30 minutes, making it perfect for busy weeknights. The quick cooking time includes browning the ground beef, sautéing aromatics, building the soup base, and simmering everything together to meld the flavors.
Can I make beef enchilada soup in a slow cooker?
Yes! Brown the ground beef and onions first, then transfer to your slow cooker with remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours. For best results, use stew meat instead of ground beef when slow cooking.
How long can I store beef enchilada soup?
The soup stays fresh in the refrigerator for 3-4 days when stored in airtight containers. For longer storage, freeze for up to three months. Cool to room temperature before storing and reheat thoroughly before serving.
What toppings go best with beef enchilada soup?
Popular toppings include shredded cheese, sour cream, fresh cilantro, green onions, diced avocado, lime wedges, and tortilla chips or strips. These add texture and allow guests to customize their bowls to their preferences.
Can I make this soup vegetarian?
Absolutely! Replace the ground beef with plant-based meat substitutes or increase the quantity of black beans and vegetables. Use vegetable broth instead of beef broth while keeping the same spices and enchilada sauce for authentic flavor.
What equipment do I need to make this soup?
You’ll need a large pot or Dutch oven, wooden spoon or heat-resistant spatula, measuring cups and spoons, sharp knife, and cutting board. A slow cooker or Instant Pot can be used as alternative cooking methods.
Can I make beef enchilada soup ahead of time?
Yes! You can brown the ground beef up to three days in advance and refrigerate. The finished soup can be made ahead and stored in the refrigerator for 3-4 days or frozen for up to three months.
How do I reheat frozen beef enchilada soup?
Thaw frozen soup overnight in the refrigerator, then reheat on the stovetop over medium heat, stirring occasionally. You can also reheat directly from frozen by cooking on low heat until thawed, then increase heat to warm through completely.
