Beef Enchilada Soup (Printable)

A savory blend of tender beef, beans, and spices crowned with crispy tortilla strips.

# What You Need:

→ Proteins

01 - 1 lb ground beef, 85% lean

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 (15 oz) can black beans, drained and rinsed
06 - 1 (15 oz) can corn kernels, drained

→ Liquids

07 - 4 cups low-sodium beef broth
08 - 1 (15 oz) can tomato sauce

→ Spices & Seasonings

09 - 2 tbsp chili powder
10 - 2 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt, or to taste
14 - 1/4 tsp black pepper

→ Other

15 - 1 (10 oz) can enchilada sauce, mild or medium
16 - 1 tbsp olive oil

→ Tortilla Strips

17 - 6 small corn tortillas, cut into thin strips
18 - 2 tbsp vegetable oil for frying

→ Garnishes (optional)

19 - 1/2 cup shredded cheddar cheese
20 - 1/2 cup sour cream
21 - 1/4 cup fresh cilantro, chopped
22 - 1 jalapeño, thinly sliced

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if necessary.
02 - Add diced onion, minced garlic, and diced red bell pepper to the pot. Cook for 4 to 5 minutes until the vegetables soften.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until the spices become fragrant.
04 - Pour in tomato sauce, enchilada sauce, and beef broth. Add drained black beans and corn kernels. Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
05 - While the soup simmers, heat vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches for 1 to 2 minutes until crisp and golden. Drain on paper towels and season lightly with salt.
06 - Taste the soup and adjust seasonings as needed.
07 - Ladle soup into bowls. Top each serving with crispy tortilla strips and optional garnishes such as shredded cheddar cheese, sour cream, chopped cilantro, and jalapeño slices.

# Expert Suggestions:

01 -
  • All the comfort of enchiladas without the tedious rolling and baking.
  • It comes together in under an hour, perfect for a weeknight when youre craving something bold.
  • The crispy tortilla strips add a satisfying crunch that makes every spoonful feel like a treat.
02 -
  • Do not skip draining the beans and corn, the extra liquid will make the soup watery and dilute the flavors.
  • Fry the tortilla strips just before serving so they stay crispy, if you add them too early they turn soggy.
  • Let the spices cook for a full minute before adding the liquids, this step makes a huge difference in depth of flavor.
03 -
  • Use a mix of mild and medium enchilada sauce if you want more heat without overwhelming the soup.
  • Taste the soup before serving and add a squeeze of lime juice, it brightens everything and balances the richness.
  • If you have leftover tortilla strips, store them in an airtight container at room temperature and snack on them the next day.

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