If you’re craving something hearty, flavorful, and downright comforting, this Ground Beef Enchilada Soup Recipe is exactly what your dinner table needs. It blends the bold, zesty flavors of enchilada sauce with the satisfying richness of ground beef, all mingled in a creamy, slightly spicy broth. Each spoonful gives you a perfect harmony of savory meat, sweet corn, and a touch of cream cheese smoothness, making it a soul-warming dish that’s super easy to whip up on any busy weeknight. Trust me, once you try this, it will quickly become one of your go-to recipes for cozy meals that impress without any fuss.
Ingredients You’ll Need
The beauty of this Ground Beef Enchilada Soup Recipe lies in its simple yet essential ingredients. Each element brings something special to the pot, whether it’s the deep red stew color from the enchilada sauce, the fresh crunch of vegetables, or the spicy kick from taco seasoning.
- 1 lb ground beef: The protein base that adds hearty flavor and texture.
- 1 tablespoon olive oil: Helps brown the beef evenly and prevents sticking.
- 2 cups beef broth: Adds a rich, savory liquid foundation for the soup.
- 1 10 oz can enchilada sauce: Infuses the soup with classic Mexican-inspired tang and spice.
- 4 oz cream cheese (cubed): Melts down smoothly to create a creamy, comforting texture.
- 1 10 oz can diced tomatoes with green chilies: Provides a zesty tomato punch along with subtle heat.
- 1 teaspoon minced garlic: Adds fragrant depth to the overall flavor.
- 1 yellow onion (chopped): Offers sweetness and body once sautéed.
- 1 bell pepper (chopped): Brings a refreshing crunch and color contrast.
- 1 cup frozen corn: Adds a bit of natural sweetness and a pop of texture.
- 2 tablespoons taco seasoning: Packs in smoky, spicy notes that tie the dish together perfectly.
- Broken tortilla chips or strips: For a crunchy topping that adds flair and flavor.
- Sour cream: Balances the spice with a cool, creamy finish.
- Shredded cheese (Mexican blend or cheddar): Melts on top for that gooey, cheesy goodness.
- Lime wedges (optional): A squeeze brightens everything up with a fresh citrusy zing.
- Chopped cilantro: Adds a burst of herbal freshness and color garnish.
How to Make Ground Beef Enchilada Soup Recipe
Step 1: Cook the Ground Beef
Start by heating olive oil in a large pot over medium heat. Once hot, add the ground beef, breaking it up with a spatula as it cooks. Brown the meat thoroughly until no longer pink, then drain off any excess fat to keep the soup from turning greasy. This step creates a flavorful base while ensuring a lighter finish.
Step 2: Sauté Aromatics
Next, toss in the chopped yellow onion, bell pepper, and minced garlic right into the same pot. Cook them for about 3 to 4 minutes, or until they soften and become fragrant. These aromatics build the backbone of the soup’s savory depth, blending beautifully with the beef.
Step 3: Add Seasonings and Tomatoes
Sprinkle in the taco seasoning and stir well to coat the veggies and beef. Pour in the can of diced tomatoes with green chilies and the beef broth. Bring this mixture to a gentle simmer to marry the flavors together before adding the creamy elements.
Step 4: Incorporate Cream Cheese and Enchilada Sauce
Add the cubed cream cheese and pour in the enchilada sauce. Stir continuously until the cream cheese melts fully and the soup becomes rich and creamy. This luscious texture is what sets this Ground Beef Enchilada Soup Recipe apart from your usual soups, giving it that indulgent, comforting feel.
Step 5: Simmer with Corn
Finally, add the frozen corn to the pot and allow the soup to simmer for another 10 to 15 minutes. This simmer lets all the flavors deepen and the corn soften, offering subtle sweetness that perfectly complements the smoky, spicy broth.
Step 6: Serve Hot and Enjoy!
It’s time to ladle your soup into bowls and dress it up! Adding your favorite toppings elevates each spoonful to new heights—get ready to dive into a bowl of pure comfort.
How to Serve Ground Beef Enchilada Soup Recipe
Garnishes
For garnishes, broken tortilla chips give a wonderful crunchy contrast to the silky soup. A generous sprinkle of shredded cheese melts on top, while a dollop of sour cream cools any lingering heat. Fresh chopped cilantro adds brightness plus a splash of green color. Don’t forget a squeeze of lime if you want to brighten up the bold flavors even more.
Side Dishes
This soup is a meal on its own but pairs beautifully with warm cornbread or crispy tortilla chips on the side for scooping. A simple green salad with a citrus dressing balances the richness. For a heartier meal, serve it alongside Spanish rice or warm flour tortillas to wrap up the flavors.
Creative Ways to Present
For a fun twist, try serving the soup in small bread bowls or inside hollowed-out bell peppers. Layer broken chip pieces on the bottom of your bowl before ladling in the soup for extra texture in every bite. Adding colorful toppings in little piles lets everyone customize their bowl, turning a simple soup night into a festive family affair.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the flavors and moisture. Before reheating, give it a good stir to reincorporate any ingredients that may have settled or thickened overnight.
Freezing
The Ground Beef Enchilada Soup Recipe also freezes well if you want to prepare it ahead of time. Let the soup cool completely, then transfer it to a freezer-safe container or heavy-duty zip-top bag. It will keep for up to 2 months without losing its rich flavor or creamy texture.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring frequently to prevent scorching and to redistribute the creaminess evenly. If the soup thickens too much, add a splash of beef broth or water to reach your desired consistency. Microwave reheating works well too, but pause frequently to stir and heat evenly.
FAQs
Can I substitute ground beef with another protein?
Absolutely! Ground turkey, chicken, or even plant-based meat substitutes work wonderfully in this soup. Just be mindful that cooking times might vary slightly depending on the protein used.
How spicy is this soup?
The heat level is moderate thanks to the enchilada sauce and diced tomatoes with green chilies. You can easily adjust the spice by choosing mild or hot enchilada sauce or by omitting or adding extra chili ingredients.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free taco seasoning and enchilada sauce. Always check labels to be sure, especially on processed ingredients.
Can I make this soup in a slow cooker?
Definitely! Brown the beef and sauté the veggies first, then combine everything in the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Add the cream cheese near the end to keep it nice and creamy.
What can I use if I don’t have cream cheese?
You can substitute cream cheese with a bit of heavy cream or sour cream to keep the soup creamy, though the texture will be slightly different. For a dairy-free option, coconut milk provides richness with a hint of sweetness.
Final Thoughts
This Ground Beef Enchilada Soup Recipe is the kind of dish that feels like a warm hug in a bowl. It’s simple to make, satisfies big flavor cravings, and is flexible enough for you to personalize to your taste. Whether it’s a weeknight quick fix or a weekend comfort meal, I promise this soup will become a beloved staple in your recipe collection. So, gather your ingredients, get cooking, and enjoy every delicious spoonful!
Print
Ground Beef Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This hearty Ground Beef Enchilada Soup combines the bold flavors of classic Mexican enchiladas into a comforting, creamy soup perfect for any day of the week. Featuring browned ground beef, savory spices, creamy cheese, and a medley of vegetables, this easy-to-make soup is topped with crispy tortilla chips, sour cream, shredded cheese, and fresh cilantro for a satisfying and delicious meal.
Ingredients
Meat and Dairy
- 1 lb ground beef
- 4 oz cream cheese (cubed)
- Shredded cheese (Mexican blend or cheddar), for topping
- Sour cream, for topping
Produce
- 1 yellow onion (chopped)
- 1 bell pepper (chopped)
- 1 teaspoon minced garlic
- Lime wedges (optional), for serving
- Chopped cilantro, for garnish
Pantry
- 1 tablespoon olive oil
- 2 cups beef broth
- 1 10 oz can enchilada sauce
- 1 10 oz can diced tomatoes with green chilies
- 1 cup frozen corn
- 2 tablespoons taco seasoning
- Broken tortilla chips or strips, for topping
Instructions
- Cook the Ground Beef: In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat to keep the soup from being greasy.
- Cook Vegetables: To the same pot, add the chopped onion, bell pepper, and minced garlic. Cook for 3-4 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
- Add Seasonings and Broth: Stir in the taco seasoning, diced tomatoes with green chilies, and beef broth. Bring the mixture to a gentle simmer to blend the flavors.
- Add Cream Cheese and Enchilada Sauce: Add the cubed cream cheese and enchilada sauce to the pot. Stir continuously until the cream cheese melts completely and the soup becomes creamy and smooth.
- Simmer Soup with Corn: Add the frozen corn and let the soup simmer for an additional 10-15 minutes. This allows the flavors to meld and the soup to thicken slightly.
- Serve and Garnish: Ladle the soup into bowls and top with broken tortilla chips, shredded cheese, sour cream, fresh cilantro, and a squeeze of lime juice if desired. Serve hot for a comforting meal.
Notes
- For added heat, consider adding diced jalapeños with the bell pepper.
- You can substitute ground turkey or chicken for a leaner option.
- Use low-sodium beef broth to reduce the sodium content.
- Leftover soup can be refrigerated up to 3 days or frozen for up to 3 months.
- For a thicker soup, let it simmer uncovered longer to reduce more liquid.
