Ground Beef Enchilada Soup Recipe

There's nothing quite as comforting as a warm bowl of Ground Beef Enchilada Soup on a chilly evening. The rich, spicy aroma fills the kitchen, enticing everyone to gather around the table. With its creamy texture, bold enchilada flavors, and hearty beef, this soup is a sure-fire way to bring a little fiesta to your weeknight dinners.

I first discovered this recipe during a cold snap when I was craving something hearty and full of Mexican-inspired flavors. What began as a way to use up pantry staples has since become one of our favorite comfort meals, appearing in my weekly rotation when the temperature drops.

Why You'll Love This Ground Beef Enchilada Soup

Prepare to fall in love with a soup that’s packed with flavor, easy to make, and perfect for the whole family. Here's why this recipe will become your new go-to:

First, it’s a one-pot wonder. You’ll only need a single pot to whip this up, meaning fewer dishes to clean—a win for busy weeknights.

Second, it’s loaded with bold, authentic flavors. Ground beef, enchilada sauce, and a mix of spices come together to create a soup that tastes like a labor of love, but it's ready in just 30 minutes.

Third, this recipe is incredibly versatile. You can customize it with your favorite toppings, swap out ingredients, or even adjust the spice level to suit your family’s tastes.

Finally, it's the perfect dish for meal prep or leftovers. Make a big batch and enjoy flavorful lunches all week long.

Ingredients Notes

The magic of Ground Beef Enchilada Soup lies in its combination of simple, pantry-friendly ingredients that deliver maximum flavor. Here’s a closer look at what you’ll need:

• Ground Beef: The star of the dish, this provides a hearty base. I recommend using lean ground beef (85/15) to avoid excess grease while keeping it flavorful.
• Enchilada Sauce: This is where the enchilada flavor shines. Use a red enchilada sauce for a bold, smoky taste, or opt for green enchilada sauce if you prefer a tangy, slightly milder flavor.
• Beans: A combination of black beans and pinto beans adds texture and protein. Make sure to rinse and drain them before adding them to the soup.
• Corn: Sweet corn kernels balance out the spice, adding a pop of sweetness and color. You can use fresh, canned, or frozen.
• Spices: A mix of chili powder, cumin, and paprika gives the soup its signature depth of flavor. Adjust the chili powder to control the heat level.
• Chicken or Beef Broth: This forms the base of the soup. Use a good-quality broth for the best flavor.

Optional but highly recommended is a Dutch oven or heavy-bottomed pot for even heat distribution while cooking.

How to Make This Ground Beef Enchilada Soup

Making this soup is as simple as can be, yet the end result is nothing short of spectacular. Here's how to do it:

1. Brown the Beef
   Begin by heating a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once cooked, drain any excess grease if necessary.
2. Sauté the Aromatics
   Add diced onion and minced garlic to the pot with the beef. Cook until the onion is soft and translucent, about 3-4 minutes. The aroma will start to make your mouth water!
3. Build the Base
   Stir in your spices (chili powder, cumin, and paprika) and let them toast for about 30 seconds to bloom their flavors. Then, add the enchilada sauce, broth, beans, corn, and a can of diced tomatoes with green chilies.
4. Simmer to Perfection
   Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes. This allows the flavors to meld together beautifully.
5. Finish and Serve
   Stir in a splash of heavy cream or a dollop of sour cream for extra richness (optional). Ladle the soup into bowls and top with shredded cheese, diced avocado, chopped cilantro, or tortilla strips for the ultimate finish.

From start to finish, you’ll have a piping-hot bowl of soup on the table in just about 30 minutes.

Storage Options

This soup stores wonderfully, making it perfect for meal prep or leftovers:

• Refrigerator: Let the soup cool completely, then store it in an airtight container for up to 4 days.
• Freezer: For longer storage, freeze the soup in individual portions. It will keep well for up to 3 months. Be sure to leave some space at the top of the container for expansion.

When reheating, thaw frozen soup in the refrigerator overnight, then warm it on the stovetop over medium heat. Add a splash of broth if needed to thin it out.

Variations and Substitutions

One of the best things about Ground Beef Enchilada Soup is how adaptable it is. Here are some fun variations to try:

• Vegetarian Option: Swap the ground beef for plant-based crumbles or extra beans for a meat-free version.
• Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper if you like your soup on the spicy side.
• Protein Swap: Try using ground turkey, chicken, or even shredded rotisserie chicken for a different protein option.
• Cheesy Upgrade: Stir in a cup of shredded cheddar or Monterey Jack cheese just before serving for an extra creamy soup.
• Extra Veggies: Bulk it up with diced zucchini, bell peppers, or spinach for a nutrient-packed twist.

The possibilities are endless, so don’t hesitate to get creative and make this recipe your own.

With its bold flavors, hearty texture, and endless customization options, this Ground Beef Enchilada Soup is sure to become a staple in your recipe collection. Gather your ingredients, grab a pot, and get ready to enjoy a deliciously comforting meal tonight!

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