Beef Enchilada Soup

5 from 1 vote

Make this easy beef enchilada soup in just one pot on the stovetop in 30 minutes! Packed with ground beef, beans, corn, and a bold enchilada-flavored broth, this Mexican-inspired soup is the best cozy weeknight dinner.

Prep Time5

Cook Time30

Total Time35

Course: Main Course, Soup

Cuisine: Tex-Mex

Diet: Low Fat

Servings: servings

Calories: 241kcal

Author: Angela Lietzke

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 homemade red enchilada sauce or store-bought
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.

Nutrition