Beef Enchilada Soup (Print)
Heary soup with tender beef, beans, corn and spiced tomato broth.
# Ingredient List:
→ Meats
01 - 1 lb lean ground beef
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup frozen or canned corn kernels, drained if canned
→ Canned Goods
06 - 1 can (15 oz) black beans, drained and rinsed
07 - 1 can (15 oz) diced tomatoes with juices
08 - 1 can (10 oz) red enchilada sauce
09 - 4 cups beef broth
→ Spices & Seasonings
10 - 1 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/2 tsp salt, or to taste
15 - 1/4 tsp ground black pepper
→ Optional Garnishes
16 - 1 cup shredded cheddar cheese
17 - 1/2 cup sour cream
18 - 1/4 cup fresh cilantro, chopped
19 - Tortilla strips or chips
20 - Diced avocado
# How-To Steps:
01 - Heat a drizzle of oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, approximately 5 minutes. Drain excess fat if necessary.
02 - Add diced onion, minced garlic, and diced bell pepper to the pot. Sauté for 4-5 minutes until vegetables are softened and fragrant.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until spices are fragrant and well-distributed.
04 - Pour in black beans, corn, diced tomatoes with juices, enchilada sauce, and beef broth. Stir thoroughly to combine all ingredients.
05 - Bring soup to a simmer, then reduce heat to medium-low. Cook uncovered for 20 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
06 - Taste soup and adjust seasoning with additional salt or pepper if needed. Ladle into bowls and top with cheddar cheese, sour cream, cilantro, tortilla strips, and avocado as desired.
# Expert Suggestions:
01 -
- It comes together in less than an hour using mostly pantry staples.
- The flavor profile hits every craving from cheesy to smoky.
02 -
- Letting the spices toast in the fat prevents the soup from tasting dusty.
- The soup tastes even better the next day as the flavors meld together.
03 -
- Pre chopping your vegetables the night before makes this a ten minute meal.
- Use a potato masher to slightly mash some beans for a creamier texture.