This super simple beef enchilada soup brings the flavor you know and love, requires just a handful of ingredients, and takes only 25-minutes. Naturally gluten-free.
For a quick peek at this recipe click here.
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I don’t know about you, but now that the holidays have passed and all the baking, cooking, and cleaning that comes along with them, a little break sounds quite nice. And well-deserved, if I do say so myself.
Props to all of you who made magic happen in the kitchen last month. Now take a load off.
January is the perfect time to enjoy easy soups like this one inspired by beef enchiladas.
With just a handful of ingredients, this soup brings you all the delicious flavors that you know and love. Making up this soup is a thick and flavorful red enchilada sauce-based broth combined with tomatoes, semi-crunchy onions, and ground beef. It’s topped off with melted cheese and your choice of toppings like green onions, black olives, and sour cream. If you’re feeling extra ambitious, fry up some tortilla strips to top it off.
It’s super simple to throw together in just one pot in less than 30 minutes making it a great option for a weeknight meal. If you’re craving enchiladas but not the hassle, give this low fuss soup a try. You can serve it solo or alongside some cheesy quesadillas.
So what do you need to make this soup? (+ substitutions)
- Ground beef: Although this recipe is based on beef enchiladas, you could certainly sub for ground turkey if you like.
- White onion: Yellow onion would be fine.
- Chicken broth: You could certainly use beef broth instead.
- Red enchilada sauce: I like the brand, Las Palmas. It’s super flavorful and comes in mild, medium, or hot so you can control the level of heat.
- Canned diced tomatoes: Regular or petite diced.
- Cheddar cheese: I typically use cheddar or Colby Jack, but any meltable shredded cheese will do.
- Optional toppings: Diced green onion and sliced black olives are my go-to toppings for this soup, but feel free to add sour cream, chopped cilantro, avocado, and/or any other toppings your heart desires.
How do you make beef enchilada soup? (+ tips)
Begin by adding the ground beef to a large pot breaking it apart as you do. Add the onion, garlic, and salt, then pour in the chicken broth and bring it to a boil. *If you prefer, you could certainly brown the ground beef first and sauté the onions. Personally, I think the meat turns out more tender when boiled and I like my onions with a tad bit of crunch.
Once boiling, stir in the enchilada sauce and diced tomatoes, including the juice.
Return to a boil, then reduce the heat and simmer for 15 minutes.
To serve: Ladle the soup into a bowl, top generously with shredded cheese, and your choice of toppings. Serve warm.
How to store
Refrigerate in an airtight container for up to four days or freeze for up to three months.
More soup recipes you may like:
- Instant Pot Buffalo Chicken Chili: This Instant Pot buffalo chicken chili lets you get your weeknight wing fix with ease. Although super simple and hands-off, it’s definitely not lacking in flavor. Naturally gluten-free.
- Spicy Thai Carrot Soup: This quick and easy creamy carrot soup is bursting with flavor, including fragrant ginger, garlic, and Thai chile peppers. It’s a tad bit sweet with plenty of heat and is topped with a lime pickled red onion relish and cilantro. Naturally gluten-free, and vegan.
- Creamy Tomato Soup w/ Grilled Cheese Croutons & Basil Oil: This made from scratch creamy tomato soup with grilled cheese croutons and basil oil is so dreamy. It’s the perfect comforting soup for summer, fall, or winter. Naturally vegetarian.
If you make this beef enchilada soup I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 1 pound ground beef
- 1/2 medium white onion, diced
- 2-3 cloves garlic, minced
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1 28-ounce can red enchilada sauce
- 1 14.5-ounce can diced tomatoes
- Shredded cheddar or Colby Jack cheese for serving
- Optional toppings: Diced green onions, sliced black olives, sour cream, chopped cilantro, and avocado.
- Add the ground beef to a large pot breaking it apart as you do. Add the onion, garlic, and salt, then pour in the chicken broth and bring it to a boil.
- Stir in the enchilada sauce and diced tomatoes, including the juice. Return to a boil, then reduce heat and simmer for 15 minutes.
- To serve: Ladle into a bowl, top with shredded cheese, and green onion and/or olives. Serve warm.
Storage: Refrigerate in an airtight container for up to four days or freeze for up to three months.
Nutrition Information:Yield: 4 Serving Size: ~2 cups
Amount Per Serving: Calories: 479Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 117mgSodium: 2773mgCarbohydrates: 24gFiber: 6gSugar: 17gProtein: 39g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc