Ground Beef Enchilada Soup Recipe

There’s something about a bowl of Ground Beef Enchilada Soup that feels like a warm hug on a chilly day. This rich and hearty soup is bursting with bold, zesty flavors, featuring tender ground beef, a medley of spices, and all the enchilada-inspired goodness you crave.

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I first came across this recipe during a busy week when I needed a quick, satisfying dinner that didn’t skimp on flavor. Since then, it’s become a go-to meal in my house, perfect for busy weeknights or laid-back weekends. Let’s dive into what makes this soup a must-try.

Why You'll Love This Ground Beef Enchilada Soup

Get ready to fall head over heels for a soup that checks all the boxes. This Ground Beef Enchilada Soup is a deliciously easy, family-friendly recipe that’s sure to become a household favorite.

It’s incredibly simple to make, requiring just one pot and about 30 minutes of your time. Perfect for when you need a quick dinner without sacrificing flavor or quality.

The flavor is out of this world. With bold enchilada spices, tender beef, and creamy toppings like sour cream and avocado, every bite is a fiesta in your mouth.

Not only is it tasty, but it’s also budget-friendly. Using pantry staples like canned beans, tomatoes, and broth makes this a meal that’s easy on your wallet.

This soup is wonderfully versatile. You can customize it with your favorite toppings, adjust the spice level to your liking, or even make it vegetarian if needed.

Whether it’s a busy weeknight or a lazy Sunday, this soup is always a winner. Now, let’s talk about what goes into it.

Ingredients Notes

The beauty of Ground Beef Enchilada Soup lies in its simple, flavorful ingredients that come together to create a dish that’s both comforting and exciting. Here’s a closer look at the stars of the recipe.

Ground beef is the foundation of this soup, adding a rich, meaty flavor. I recommend using 85/15 ground beef for the perfect balance of flavor and fat. If you prefer a leaner option, 90/10 works great too.

The enchilada sauce is the heart of this recipe, delivering the signature bold, smoky flavor. You can use store-bought sauce for convenience, or make your own if you prefer a homemade touch.

Black beans and pinto beans bring protein, texture, and a satisfying heartiness to the soup. You can also use kidney beans or chickpeas for a twist.

Canned diced tomatoes with green chilies add a subtle kick and tangy brightness. If you prefer a milder flavor, plain diced tomatoes work just as well.

Spices like chili powder, cumin, and smoked paprika elevate the soup with layers of warmth and depth. Adjust the spice level to your taste by adding more or less chili powder.

Don’t forget the broth! Chicken or beef broth creates a rich, flavorful base for the soup. Vegetable broth works too if you’re keeping it vegetarian.

Lastly, keep some shredded cheese, sour cream, tortilla chips, and fresh cilantro on hand for topping—these extras take the soup to the next level.

How To Make This Ground Beef Enchilada Soup

Making this soup is a breeze, and you’ll have a flavorful pot of comfort food ready in no time. Here’s how it comes together step by step.

Start by browning the ground beef in a large pot or Dutch oven over medium-high heat. Cook until fully browned, breaking it up into crumbles as it cooks. Drain any excess grease if necessary.

Next, add diced onions and minced garlic to the pot. Sauté for 2-3 minutes until fragrant and softened. This step builds a delicious base flavor for the soup.

Stir in your enchilada sauce, diced tomatoes with green chilies, and broth. Mix everything well to combine. Bring the mixture to a gentle simmer.

Add your black beans, pinto beans, and spices. Stir well and let the soup simmer for about 15-20 minutes, allowing the flavors to meld together beautifully.

Taste and adjust the seasonings as needed. If you like it spicier, add a pinch of cayenne pepper or a splash of hot sauce.

Serve hot, ladled into bowls, and top with your favorite toppings. Think shredded cheese, a dollop of sour cream, chopped avocado, and a sprinkle of fresh cilantro.

This entire process takes just about 30 minutes, making it a fantastic option for those nights when you want something warm and comforting without spending hours in the kitchen.

Storage Options

If you have leftovers, you’re in luck—this soup stores beautifully and even tastes better the next day as the flavors deepen.

Store the soup in an airtight container in the refrigerator for up to 4 days. When reheating, simply warm it on the stove over medium heat or microwave individual portions until hot.

For longer storage, freeze the soup in airtight freezer-safe containers for up to 3 months. Be sure to leave a little room at the top of the container, as the soup will expand when frozen.

When ready to eat, thaw the soup in the refrigerator overnight and reheat as usual. You may need to add a splash of broth or water if it thickened during storage.

Pro tip: Freeze the soup in individual portions for quick and easy lunches or single servings on busy days.

Variations and Substitutions

This Ground Beef Enchilada Soup is highly adaptable, so feel free to make it your own.

For a vegetarian version, swap the ground beef for a plant-based alternative or skip it entirely. Add more beans or diced sweet potatoes for extra heartiness.

Want to dial up the heat? Add a diced jalapeño or a teaspoon of chipotle powder to the soup for an extra spicy kick.

If you’re not a fan of black beans, substitute with navy beans, great northern beans, or even lentils.

You can also make this soup creamy by stirring in a splash of heavy cream or a handful of shredded cheese at the end.

For a low-carb version, skip the beans and bulk up the soup with extra vegetables like zucchini or cauliflower.

The possibilities are endless—have fun experimenting and finding your perfect combination!

This Ground Beef Enchilada Soup is the ultimate comfort food with a spicy twist. Whether you’re making it for a cozy family dinner or a casual gathering with friends, it’s guaranteed to please. Enjoy!

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