Name: Beef Enchilada Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion (diced); 2 cloves garlic (minced); 1.5 pounds lean ground beef; 2 tablespoons taco seasoning; 2 cans corn (drained); 1 cup red enchilada sauce; 3 cups beef broth; 4 ounces cream cheese (softened and cut into cubes); 1/2- 1 cup shredded sharp cheddar cheese; toppings of choice such as shredded cheese, sour cream cilantro, avocado slices, tortilla chips

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Cozy Beef Enchilada Soup is loaded with all the same flavors of enchiladas except its’s easier to make. Ground beef is simmered in a creamy and savory broth and topped with your favorite enchilada fixings.

PIN this Creamy Beef Enchilada Soup recipe to try later!

Beef enchilada soup

If you love Cheesy Beef Enchiladas but it’s soup season so you’re craving all things warm, cozy, and flavorful, this Beef Enchilada Soup is a must make! Serve with warm flour tortillas or your favorite tortilla chips to dip.

Chilly weather is here and nothing sounds better for dinner on cold nights than a bowl of soup. This easy Beef Enchilada Soup recipe can easily be customized by adding your favorite enchilada flavors and fixings so the whole family can enjoy it.

If you love Mexican food, try these popular recipes: Cheese Enchiladas, Ground Turkey Enchiladas, Enchilada Skillet, Shrimp Ceviche, and Baked Chicken and Cheese Taquitos.

Why You’ll Love This beef enchilada soup

Weeknight dinner: This soup is so flavorful, easy, made on the stovetop, and perfect for a busy weeknight dinner.

Budget-friendly: This is a simple budget-friendly soup, if you’re trying to lower the cost of your meals.

Cozy comfort food: Perfect for chilly days and is totally satisfying.

Easy recipe: This 30 minute soup is quick to make and made with basic ingredients you probably have at home already.

Flavorful: This soup has the same depth of flavors as enchiladas except in a soup form. You can customize this recipe by adding your favorite enchilada fixings.

ingredients

Ground beef: The star ingredient! I love using the 90/10 ground beef meat so it doesn’t get dry, but you can also use extra lean ground beef meat if you prefer. Other meat options are ground turkey, ground chicken, or rotisserie chicken.
Beef broth or beef stock: Reduced-sodium is always recommended so you can control the salt. Make sure to always taste the soup for salt before serving.
Red enchilada sauce: Canned mild enchilada sauce works perfectly- use your favorite store-bought brand or make your own homemade enchilada sauce from scratch. I’ve never tried this recipe with green sauce, but I’m sure it would be just as good! I usually use red sauce from Trader Joe’s.
Cheese: I love using extra sharp cheddar cheese for the most flavor. I always recommend shredding your own cheese to maximize the creaminess and it melts so much better. Other cheeses to use are white cheddar cheese, Monterey Jack cheese, Colby, or a Mexican blend.
Corn: Canned sweet corn or frozen corn will work.
Cream cheese: Adds the creaminess to the soup. Use regular or low-at cream cheese.
Taco seasoning: Make your own taco seasoning mix from scratch or use a store-bought version.
Onion: Use a white onion or yellow onion.
Garlic: Fresh garlic is best as opposed to using the jarred garlic.

how to make beef enchilada soup

Sauté onion and garlic: Heat a large pot to medium heat. Add olive oil, onion, and garlic Sauté for a few minutes until the onion is softened.

Add in ground beef and taco seasoning: Cook until browned and no longer pink, about 5-7 minutes.

Add remaining ingredients: Add corn, enchilada sauce, beef broth, and cream cheese and stir until cream cheese has melted.

Simmer and enjoy! Reduce heat to low and let the soup simmer for 25-30 more minutes. Add in cheese and stir until melted. Serve and garnish soup with your favorite toppings such as shredded cheese, cilantro, a dollop of sour cream, and avocado slices.

pro tips & variations

Add spice: Add a couple splashes of your favorite hot sauce or add a teaspoon or two of chili powder or cayenne pepper.
For extra creaminess: Add a splash of heavy cream.
Thicker soup: If you want your soup on the thicker side, whisk in 2 tablespoons of cornstarch with 1/4 cup of water and add it to the broth.
Toppings: Top the soup with your favorite enchilada fixings such as cilantro, green onions, shredded cheese, hot sauce, sour cream, sliced or diced avocado, salsa, pico de gallo, slices of lime, tortilla strips, or crushed tortilla chips.
Beef alternative: Ground turkey or ground chicken works perfectly in this soup.
Shred your own cheese: This will enhance the creaminess by making the cheese extra melty and delicious just like the center of cheesy enchiladas. Pre-shredded cheese is covered with an anti-caking agent so the cheese won’t melt as well.

slow cooker enchilada soup

If you want to cook your soup in the slow cooker all you have to do is follow steps 1 and 2 in a large skillet or frying pan. Once browned, transfer beef to a slow cooker and add the remaining ingredients. Cook on high for 1-2 hour or low for 3-4hours.

soup add-ins

Add in a can or two of your favorite beans such as kidney beans, black beans or pinto beans.
Double the beef: Add more ground beef so it’s extra protein packed. You can add as much as 3 pounds of ground beef.
Green chilies, Serrano pepper, or jalapeños makes a spicy addition.
Diced bell peppers or diced tomatoes to add extra veggies.
Extra cheesy: Add more shredded cheese if want your soup extra cheesy.
Pasta: Add a cup of your favorite short pasta 10 minutes before serving. Elbow pasta, rotini, ditalini, orzo, shells, or fusilli all would work great.

leftovers & storage

To-store: Store any leftovers in an airtight container in the refrigerator for up 3-4 days. When ready to reheat, place in the microwave to warm.

To-freeze: Place cooled soup in an airtight container and freeze for up to 3 months. Thaw on the counter for a few hours or place in the refrigerator overnight.

To-reheat: Reheat leftovers in the microwave or a small saucepan.