Beef Enchilada Soup

I stumbled onto this soup one evening when I had leftover enchilada sauce and no tortillas to roll. Instead of running to the store, I threw everything into a pot with some ground beef and broth. The smell that filled the kitchen—smoky cumin, tangy tomato, a hint of chili—made me forget I was improvising.

The first time I served this to friends, I was nervous about calling it enchilada soup without actual enchiladas. But the moment they tasted the rich, spiced broth and crunched into those golden tortilla strips, they stopped talking and just ate. One of them even asked if I'd been hiding this recipe from them on purpose.

Ingredients

• Ground beef (85% lean): The slight fat content keeps the soup rich without being greasy, and it browns beautifully when you break it up in the pot.
• Yellow onion: Diced small, it melts into the broth and adds a sweet, savory base that balances the heat.
• Garlic: Minced fresh, it blooms in the oil and gives the soup that warm, aromatic backbone.
• Red bell pepper: Adds a pop of color and a mild sweetness that rounds out the spice.
• Black beans: Drained and rinsed, they add heartiness and a creamy texture when simmered.
• Corn kernels: Sweet and tender, they bring a touch of brightness to every spoonful.
• Beef broth: Low-sodium gives you control over the salt and lets the spices shine.
• Tomato sauce: It thickens the soup and adds a tangy, savory depth.
• Chili powder: The main spice that gives the soup its warm, earthy heat.
• Ground cumin: A little goes a long way, it brings that classic Mexican warmth.
• Smoked paprika: This is the secret to that smoky, almost grilled flavor.
• Dried oregano: It adds an herbal note that ties everything together.
• Salt and black pepper: Season to taste, but start light since the broth and enchilada sauce add their own salt.
• Enchilada sauce: This is where the magic happens, it transforms the soup into something unmistakably enchilada-inspired.
• Olive oil: For browning the beef and sautéing the vegetables.
• Corn tortillas: Cut into strips and fried, they become the crispy, crunchy topping that makes this soup unforgettable.
• Vegetable oil: For frying the tortilla strips until golden and crisp.
• Garnishes: Shredded cheddar, sour cream, cilantro, and jalapeño slices are all optional, but they add freshness and richness.

Instructions

Brown the beef:

Heat olive oil in a large pot over medium heat, then add the ground beef and break it up with a spoon as it cooks. You want it browned and crumbly, which takes about 5 to 6 minutes, then drain any excess fat.

Sauté the aromatics:

Toss in the diced onion, minced garlic, and red bell pepper, and let them soften for 4 to 5 minutes. The kitchen will start to smell incredible.

Bloom the spices:

Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper, and cook for about a minute. This step wakes up the spices and makes them more fragrant.

Build the soup:

Pour in the tomato sauce, enchilada sauce, beef broth, black beans, and corn, then bring everything to a boil. Reduce the heat and let it simmer uncovered for 20 minutes, stirring occasionally.

Fry the tortilla strips:

While the soup simmers, heat vegetable oil in a skillet over medium-high heat and fry the tortilla strips in batches for 1 to 2 minutes until crisp and golden. Drain them on paper towels and season lightly with salt.

Adjust and serve:

Taste the soup and add more salt or spice if needed, then ladle it into bowls. Top with the crispy tortilla strips and your favorite garnishes.

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One winter, I made a double batch of this soup and brought it to a potluck. I watched people go back for seconds and thirds, and by the end of the night, the pot was scraped clean. Someone joked that I should bottle the broth and sell it, and honestly, I took that as the highest compliment.

How to Store and Reheat

Store the soup in an airtight container in the fridge for up to four days, but keep the tortilla strips separate so they do not get soggy. When you reheat, do it gently on the stovetop over medium heat, stirring occasionally, and fry fresh tortilla strips if the old ones lost their crunch. I learned the hard way that microwaving the soup with the strips already in it turns them into sad, limp ribbons.

Swaps and Substitutions

If you want to lighten it up, swap the ground beef for ground turkey or chicken, just be sure to add a little extra olive oil since leaner meat can dry out. You can also toss in extra vegetables like diced zucchini or a handful of spinach in the last five minutes of simmering. For a vegetarian version, skip the meat entirely and add a can of pinto beans or more black beans, then use vegetable broth instead of beef.

Serving Suggestions

This soup is hearty enough to stand on its own, but I love serving it with a wedge of lime on the side for a bright, tangy finish. A simple side salad with a lime vinaigrette or some warm cornbread also pairs beautifully. If you are feeding a crowd, set out bowls of all the garnishes and let people build their own bowls.

• Serve with lime wedges for a fresh, citrusy kick.
• Pair with cornbread or a simple green salad.
• Set up a garnish bar so everyone can customize their bowl.

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This soup has become one of those recipes I turn to when I want something comforting, flavorful, and just a little bit fun. Every time I make it, I remember that first improvised pot and how sometimes the best recipes come from what you have on hand.

Recipes Q&A

→ Can I substitute the ground beef with other meats?

Yes, ground turkey or chicken can be used as alternatives for a lighter option while keeping the rich flavor profile intact.

→ How do I make the tortilla strips crispy?

Cut corn tortillas into thin strips and fry them in heated vegetable oil over medium-high heat until golden and crisp, then drain on paper towels.

→ Is there a gluten-free version of this dish?

Using certified gluten-free enchilada sauce and corn tortillas ensures the dish is gluten-free.

→ What garnishes pair well with this stew?

Shredded cheddar cheese, sour cream, fresh cilantro, and sliced jalapeños add layers of flavor and creaminess.

→ Can I add more vegetables to this dish?

Absolutely—zucchini, spinach, or extra bell peppers can be added to boost nutrition and texture.