Ground Beef Enchilada Soup

Ground Beef Enchilada Soup is a hearty, flavor-packed one-pot meal that brings the bold taste of classic enchiladas into a cozy, comforting soup. With seasoned ground beef, red enchilada sauce, black beans, corn, and savory spices, this soup is perfect for quick weeknight dinners or satisfying meal prep.

Why You’ll Love This Recipe

• All the flavor of enchiladas without the extra prep
• One-pot recipe with minimal cleanup
• Bold, Southwestern flavors with a comforting, creamy texture
• Perfect for feeding a crowd or freezing for later
• Easily customizable for spice level, toppings, or diet preferences

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Olive oil or butter
• Yellow onion, chopped
• Garlic, minced
• Red enchilada sauce
• Diced tomatoes (with or without green chilies)
• Beef or chicken broth
• Black beans, drained and rinsed
• Corn (frozen, fresh, or canned)
• Taco seasoning
• Optional: cream cheese or shredded cheese for creaminess
• Salt and pepper, to taste
• Optional toppings: sour cream, shredded cheddar, tortilla strips, cilantro, avocado

directions

1. In a large pot, heat olive oil over medium heat. Add onion and sauté until softened, about 3 minutes.
2. Add garlic and ground beef. Cook until beef is browned and crumbled. Drain excess grease if needed.
3. Stir in taco seasoning and cook for 1 minute.
4. Add enchilada sauce, diced tomatoes, broth, beans, and corn. Stir to combine.
5. Bring to a boil, then reduce heat and simmer for 20–25 minutes, allowing flavors to meld.
6. If using cream cheese or shredded cheese, stir it in now until melted and the soup becomes creamy.
7. Taste and season with salt and pepper as needed.
8. Ladle into bowls and serve with your favorite toppings.

Servings and timing

• Servings: 6–8
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Variations

• Use ground turkey or chicken for a lighter version
• Add bell peppers, jalapeños, or zucchini for extra veggies
• Make it dairy-free by skipping the cheese or using a non-dairy alternative
• Stir in cooked rice or pasta to make it even heartier
• Use green enchilada sauce for a tangier flavor twist

storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days
• Freeze soup (without dairy or toppings) for up to 3 months
• Reheat gently on the stovetop or in the microwave, stirring occasionally until warmed through
• Add fresh toppings after reheating for best texture and flavor

FAQs

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the onions and garlic first, then add everything to the slow cooker and cook on low for 4–6 hours.

Can I use green enchilada sauce instead of red?

Absolutely. It will give the soup a tangier, slightly different flavor profile.

Is this soup spicy?

It’s mildly spiced. You can make it spicier by adding hot enchilada sauce, jalapeños, or extra chili powder.

Can I make it creamy without using dairy?

Yes, use coconut cream or a dairy-free cream cheese substitute for a creamy texture.

What beans work best in this soup?

Black beans are most common, but pinto or kidney beans also work well.

Can I add rice or pasta?

Definitely. Add pre-cooked rice or small pasta like elbow macaroni or orzo near the end of cooking.

How can I thicken the soup?

Simmer longer uncovered or stir in cream cheese, shredded cheese, or a cornstarch slurry.

What’s the best way to serve this soup?

Top with shredded cheese, sour cream, tortilla strips, cilantro, or avocado for a loaded, flavorful bowl.

Can I double the recipe for a crowd?

Yes, simply double all ingredients. Make sure your pot is large enough to hold everything.

How long will it last in the fridge?

Up to 4 days. Store in a sealed container and reheat before serving.

Conclusion

Ground Beef Enchilada Soup is the perfect blend of convenience, flavor, and comfort. With all the bold taste of traditional enchiladas in a warm, hearty soup, it’s an easy go-to for family meals, potlucks, or make-ahead lunches. Add your favorite toppings and enjoy this Tex-Mex classic in every spoonful.

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