Beef enchilada soup is packed with seasoned ground beef, fire-roasted tomatoes, beans, and corn in a rich, enchilada-flavored broth. This Mexican-inspired soup is made on the stovetop and delivers all the bold flavors of enchiladas in only 30 minutes! It’s just as satisfying as my stuffed pepper soup and as easy as my rotisserie chicken tortilla soup—perfect when you're wanting a cozy dinner for busy weeknights.
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Imagine the bold, tangy, and slightly spicy flavors of beef enchiladas transformed into a rich and comforting soup. Similar to how my jiffy tamale pie is an easy shortcut to traditional tamales, this soup is everything you love about enchiladas—without the tortillas!
Jump to:
Why You'll Love this Recipe
You know I love a good one-pot meal, and this beef enchilada soup recipe is exactly that—easy to throw together and even easier to clean up.
You can easily customize the spice level. If you enjoy spicy food, you can crank up the heat by using hot enchilada sauce, extra cayenne, or even a few chopped jalapeños. But if you’re cooking for kids (or anyone with a milder palate), you can just as easily keep things mild with a milder enchilada sauce and less spice.
It's meal-prep friendly! I love making a big batch of enchilada soup with ground beef, enjoying a bowl for dinner, then heating it up for a quick and satisfying lunch all week long. Bonus: It freezes well, so you can stash some away for those nights when cooking feels like a chore!
Ingredients
- Ground beef adds a rich, hearty flavor. I prefer to use lean ground beef when making enchilada soup. You can substitute ground turkey or ground chicken.
- Red enchilada sauce is the key to an authentic enchilada-flavored broth! Use mild enchilada sauce or hot enchilada sauce depending on your spice preference.
- Seasonings like chili powder, cumin, smoked paprika, onion powder, cayenne, and Mexican oregano give the soup its signature bold, smoky, and slightly spicy flavor. You can also use taco seasoning to make life simplifier.
- A squeeze of lime juice at the end of cooking brightens the flavors and balances the richness of the broth. This step is important to balancing all the flavors.
See the recipe card for full information on ingredients and measurements.
Variations
- I use kidney beans because their flavor pairs perfectly with red enchilada sauce, but feel free to swap them for black beans or pinto beans if that’s your preference.
- Add more veggies like bell peppers, zucchini, or canned green chilies.
- Make it creamy by stirring in a few tablespoons of heavy cream or softened cream cheese.
Step by Step Instructions
Step 1: In a large pot or Dutch oven over medium heat, season meat with salt and pepper and brown the ground beef.
Step 2: Add the chopped onion to the pot with the beef. Cook, stirring occasionally, until the onions are softened and translucent.
Step 3: Stir in the minced garlic and all the seasonings. Cook for about 1 minute, allowing the spices to toast and become aromatic.
Step 4: Pour in the red enchilada sauce, beef broth, diced tomatoes, sweet corn, and beans. Stir to combine.
Increase the heat to bring the soup to a gentle boil, then reduce the heat to low. Cover and let the soup simmer for 20-30 minutes to allow the flavors to meld.
Finally, turn off the heat and stir in the lime juice. Serve warm with your favorite toppings. I like to garnish soup with chopped cilantro, shredded cheese like cheddar cheese or Monterey jack cheese, sour cream, and diced avocado. You can also serve it with tortilla chips or cornbread.
Expert Tips
Layer flavors by seasoning throughout the cooking process. Allow spices to cook for one minute before adding liquid to bring out their full aroma.
This soup is a more brothy soup. If you prefer a thicker soup, reduce the liquid by simmering it uncovered rather than covered or add a cornstarch slurry.
Use homemade enchilada sauce if you want complete control over the flavor.
Storage
To store leftovers, let the soup cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 4 days.
When reheating, simply warm it on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave individual portions in 30-second intervals, stirring in between, to ensure even heating.
To freeze, allow the soup to cool completely, then pour it into a freezer-safe container. Label with the date and store for up to 3 months in the freezer. When ready to eat, thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Recommended Recipes
If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
Stovetop Beef Enchilada Soup
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Equipment
- Large pot or Dutch oven
Ingredients
- 1 pound lean ground beef
- 1 onion chopped
- 3 cloves garlic minced
- 1 teaspoon EACH: salt, chili powder, smoked paprika, cumin, onion powder, and oregano
- ½ teaspoon EACH: black pepper and cayenne
- 19 ounce red enchilada sauce
- 2 cups beef broth
- 14.5 ounce fire-roasted diced tomatoes
- 15 ounce sweet corn drained and rinsed
- 15 ounce kidney beans drained and rinsed
- 1 Tablespoon lime juice
- Optional toppings: cilantro, shredded cheese, sour cream, or avocado.
Instructions
- In a large pot or Dutch oven over medium heat, brown ground beef, breaking it into crumbles as it browns. Once the beef is browned, drain any excess grease if necessary. Note: Seasoning throughout the cooking process is important, so I like to add a ½ teaspoon of salt and black pepper to the meat while it cooks.
- Add the chopped onion to the pot with the beef. Cook for 4-5 minutes, stirring occasionally, until onions are softened and translucent.
- Stir in the minced garlic and all the seasonings. Cook for about 1 minute, allowing the spices to toast and become aromatic.
- Pour in the red enchilada sauce, beef broth, diced tomatoes (with their juices), corn, and beans. Stir to combine.
- Increase the heat to bring the soup to a gentle boil, then reduce the heat to low. Cover and let the soup simmer for 20-30 minutes to allow the flavors to meld.
- Turn off the heat and stir in the lime juice. Season to taste, if needed. Serve warm with your favorite toppings.
Notes
- Add more veggies like bell peppers, zucchini, or canned green chilies. You can also add black beans for more variety.
- This soup is a brothy soup, so if you prefer a thicker soup, try simmering it uncovered rather than covered.
- To store leftovers, allow soup to cool completely before pouring it into an airtight container. Store in the fridge for up to 4 days. To freeze, add it to a freezer-safe contain and store in the freezer for up to 3 months.
Leave a Reply