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
Scale
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.
