Ground Beef Enchilada Soup: Easy Recipe for a Delicious Meal

Ground Beef Enchilada Soup: Imagine a bowl brimming with the vibrant flavors of Mexico, a symphony of savory ground beef, tender beans, and a rich, enchilada-inspired broth. This isn’t just soup; it’s a hug in a bowl, a fiesta for your taste buds, and a weeknight dinner savior all rolled into one!

Enchiladas, with their roots tracing back to ancient Mayan cuisine, have long been a staple in Mexican households. The concept of wrapping fillings in corn tortillas and smothering them in sauce has evolved over centuries, becoming the beloved dish we know today. This Ground Beef Enchilada Soup takes those familiar, comforting flavors and transforms them into an easy-to-make, one-pot wonder.

What makes this soup so irresistible? It’s the perfect balance of textures – the hearty ground beef, the creamy beans, the slight crunch of tortilla strips (if you choose to add them!). But more than that, it’s the taste. The smoky chili powder, the tangy tomatoes, the savory beef broth – it all comes together to create a flavor explosion that will leave you craving more. Plus, let’s be honest, who doesn’t love a quick and easy meal that’s packed with flavor and requires minimal cleanup? This Ground Beef Enchilada Soup is all that and more. So, grab your pot and let’s get cooking!

Ingredients:

• 1 pound ground beef
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 (28 ounce) can crushed tomatoes
• 4 cups beef broth
• 1 (10 ounce) can enchilada sauce (mild, medium, or hot, depending on your preference)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• Vegetable oil or olive oil, for browning
• Optional toppings: shredded cheddar cheese, sour cream, avocado, chopped cilantro, tortilla chips

Browning the Beef and Sautéing Vegetables

1. Heat about 1 tablespoon of vegetable oil or olive oil in a large pot or Dutch oven over medium-high heat. You want the pot to be nice and hot before adding the beef.
2. Add the ground beef to the pot and break it up with a spoon. Cook until the beef is browned, making sure to crumble it well as it cooks. Drain off any excess grease. Nobody wants greasy soup!
3. Once the beef is browned and drained, add the chopped yellow onion, minced garlic, green bell pepper, and red bell pepper to the pot. Sauté the vegetables until they are softened, about 5-7 minutes. Stir frequently to prevent burning. The onions should become translucent and the peppers should start to get a little tender.

Adding the Beans, Tomatoes, and Spices

1. Now it’s time to add all the delicious flavors that make this soup so amazing! Add the rinsed and drained black beans, kidney beans, and corn to the pot. Stir everything together to combine.
2. Pour in the can of diced tomatoes and green chilies (undrained), the can of crushed tomatoes, and the beef broth. Give it all a good stir to make sure everything is evenly distributed.
3. Next, add the enchilada sauce, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to incorporate all the spices. The enchilada sauce is key to that signature enchilada flavor, so don’t skip it!
4. Season the soup with salt and pepper to taste. Remember, you can always add more seasoning later, but you can’t take it away, so start with a little and adjust as needed.

Simmering the Soup

1. Bring the soup to a simmer over medium heat. Once it’s simmering, reduce the heat to low, cover the pot, and let it simmer for at least 20-30 minutes. The longer it simmers, the more the flavors will meld together and the better the soup will taste. I often let mine simmer for an hour or more if I have the time.
2. Stir the soup occasionally during simmering to prevent sticking.
3. Taste the soup and adjust the seasonings as needed. You might want to add more salt, pepper, chili powder, or even a little more enchilada sauce, depending on your preference.

Serving and Toppings

1. Ladle the hot soup into bowls.
2. Now for the fun part: toppings! This is where you can really customize your soup to your liking. Some of my favorite toppings include shredded cheddar cheese, sour cream, diced avocado, chopped cilantro, and crushed tortilla chips. Feel free to get creative and add whatever toppings you enjoy!
3. Serve immediately and enjoy! This soup is also great reheated the next day, and the flavors often get even better overnight.

Tips and Variations

• Spice Level: Adjust the amount of chili powder and cayenne pepper to control the spice level of the soup. If you’re sensitive to heat, omit the cayenne pepper altogether. For a milder flavor, use mild enchilada sauce.
• Meat Options: You can substitute ground turkey or ground chicken for the ground beef. Just make sure to brown it thoroughly and drain off any excess grease.
• Vegetarian Option: To make this soup vegetarian, omit the ground beef and use vegetable broth instead of beef broth. You can also add more beans or vegetables to make it more filling.
• Slow Cooker Option: This soup can easily be made in a slow cooker. Brown the ground beef and sauté the vegetables as directed in the recipe. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
• Instant Pot Option: For a quick and easy meal, you can also make this soup in an Instant Pot. Brown the ground beef and sauté the vegetables using the sauté function. Then, add the remaining ingredients and cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes.
• Add More Vegetables: Feel free to add other vegetables to the soup, such as zucchini, carrots, or celery. Just add them along with the bell peppers and onions.
• Thickening the Soup: If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with a tablespoon of cold water to the soup during the last 10 minutes of simmering. Stir well to combine and let it simmer until the soup has thickened to your desired consistency. Alternatively, you can use an immersion blender to partially blend the soup, which will also thicken it.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. Thaw the soup in the refrigerator overnight before reheating.
• Serving Suggestions: Serve this soup with a side of cornbread or a grilled cheese sandwich for a complete and satisfying meal.

Nutritional Information (Approximate)

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: Approximately 350-450 per serving
• Protein: 25-35 grams
• Fat: 15-25 grams
• Carbohydrates: 30-40 grams

This Ground Beef Enchilada Soup is a hearty, flavorful, and easy-to-make meal that’s perfect for a chilly day. I hope you enjoy it as much as I do!

Conclusion:

This Ground Beef Enchilada Soup isn’t just another soup recipe; it’s a flavor explosion waiting to happen in your kitchen! Seriously, if you’re looking for a hearty, comforting, and incredibly satisfying meal that comes together quickly, you absolutely need to try this. The rich, savory broth, the perfectly seasoned ground beef, and the cheesy, melty goodness all combine to create a symphony of flavors that will have you craving more. It’s the perfect weeknight dinner solution, and honestly, it’s impressive enough to serve to guests.

But what truly makes this recipe a must-try is its versatility. Feel free to get creative and adapt it to your own preferences. Want to kick up the heat? Add a pinch of cayenne pepper or a few chopped jalapeños. Prefer a vegetarian option? Simply substitute the ground beef with black beans or lentils. You can even add other vegetables like corn, zucchini, or bell peppers for extra nutrients and flavor.

For serving suggestions, I personally love topping my bowl with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a generous handful of crushed tortilla chips for that satisfying crunch. A squeeze of lime juice adds a bright, zesty finish that really elevates the dish. You could also serve it with a side of warm cornbread or a simple green salad for a complete and balanced meal.

And don’t forget about the cheese! While I’ve specified cheddar cheese in the recipe, feel free to experiment with other varieties like Monterey Jack, pepper jack, or even a Mexican cheese blend. The more cheese, the merrier, in my opinion!

This Ground Beef Enchilada Soup is also fantastic for meal prepping. It keeps well in the refrigerator for up to four days, and it freezes beautifully, making it a perfect option for those busy weeks when you don’t have time to cook. Simply portion it out into individual containers and thaw it overnight in the refrigerator before reheating.

Serving Variations:

* Spicy Kick: Add diced jalapeños or a dash of hot sauce.
* Creamy Dreamy: Stir in a spoonful of cream cheese or heavy cream for extra richness.
* Veggie Loaded: Add corn, black beans, diced bell peppers, or zucchini.
* Taco Tuesday Twist: Top with shredded lettuce, diced tomatoes, and a drizzle of taco sauce.
* Elegant Presentation: Serve in a bread bowl for a stunning presentation.

I’m so confident that you’ll love this recipe as much as I do. It’s a guaranteed crowd-pleaser that’s both easy to make and incredibly delicious. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece.

I’m really excited for you to try this recipe! Once you’ve made it, I would absolutely love to hear about your experience. Did you make any modifications? What were your favorite toppings? Share your photos and comments with me – I can’t wait to see your creations! Happy cooking!