This Beef Enchilada Soup is a cozy, one-pot dinner made with ground beef, beans, corn, and rich enchilada flavor simmered into a thick, comforting bowl. It's the kind of soup that fills the kitchen with good smells and makes dinner feel settled.
This is one of those recipes I turn to on busy days when I want something hearty without extra steps, and it always hits the spot. It's simple to make, filling enough to satisfy, and always feels like a warm, familiar meal.
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Why You'll Love Beef Enchilada Soup
One Pot: everything cooks together in a single pot, keeping prep and cleanup simple.
Thick texture: this soup is hearty and spoonable, not thin or brothy.
Comfort flavor: enchilada-style seasoning gives it warmth without being overpowering.
Key Ingredients for Ground Beef Enchilada Soup
See the recipe card below for a full list of ingredients and instructions.
- Ground beef: creates a rich, filling base that makes the soup satisfying.
- Black beans: add body and help thicken the soup naturally.
- Corn: brings a touch of sweetness that balances the savory flavors.
- Red enchilada sauce: gives the soup its signature depth and color.
- Diced tomatoes with green chilies: add brightness and mild heat.
Ingredient Substitutions
- Ground turkey, chicken, or venison can be used in place of ground beef if needed.
- Pinto beans can swap in for black beans with similar results.
- Chicken broth or vegetable broth works well if beef broth isn't available.
Variations on Beef Enchilada Soup
- Bulk it up: if you have a really hungry crowd, I love stirring in a cup of cooked rice right at the end. It absorbs the soup flavors and makes it even more filling.
- Make it velvety: for a bit of luxury, stir a dollop of homemade sour cream or even a little cream cheese into your bowl. It cools down the heat and makes the texture incredibly rich.
- Kick up the heat: If you're a fan of a spicy "zing," don't be afraid to double the chili powder or toss in a few extra diced jalapenos with your onions.
Tips for the Best Enchilada Soup
Don't rush the beef: take the time to really brown that ground beef until it's got those crispy, savory eges, that's where all the deep flavor for your beef enchilada soup starts.
Let it breathe: I like to simmer this soup uncovered. It lets the liquid reduce slightly, turning it into that thick, spoonable comfort food we're after rather than a thin broth.
The "Wait and See" seasoning: since enchilada sauce is already packed with salt and spice, wait until the very end to do your final taste test. You might find it's already perfect, or just needs a tiny pinch of pepper to finish it off.
How to Store and Reheat
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally until warmed through.
Serving Suggestions
A hearty soup needs the perfect sidekick. Check out my Jalapeño Cornbread or Maple Cornbread Muffins for the ultimate dunk-able dinner experience. It also pairs well with Spanish Rice or a go with a low carb Spanish Cauliflower Rice.
More Easy Soup Dinners You'll Love
If loved the bold flavors of this one-pot meal, you'll definitely want to try my Low Carb Shrimp Tortilla Soup for a lighter option. You may also like my French Onion Soup, White Chicken Chili, or Buffalo Chicken Chili next.
Did this soup hit the spot? Leave a ⭐⭐⭐⭐⭐ rating and a comment below to let me know how yours turned out! I love hearing your twists on this recipe. Tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Beef Enchilada Soup
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Ingredients
For the soup:
- 1 pound ground beef
- 1 small onion , diced
- 3 cloves garlic , minced
- 15.5 ounce can black beans , drained and rinsed
- 15.25 ounce can corn , drained
- 10 ounce can diced tomatoes with green chilies
- 10.5 ounce can red enchilada sauce
- 2 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Optional toppings:
- shredded cheese
- tortilla strips
- chopped cilantro
Instructions
- In a Dutch oven or large soup pot over medium heat, crumble and cook the ground beef and onion for 5-7 minutes, until beef is browned and onion is soft. Drain excess fat.
- Add minced garlic and cook 1 minute, until fragrant.
- Stir in black beans, corn, diced tomatoes, enchilada sauce, beef broth, chili powder, and cumin.
- Bring to soup a boil, then reduce heat to low and simmer for 15 minutes.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot with optional toppings (if using).
Linda Iannone says
This recipe is so filled with flavor! It is hearty and warm and perfect for a cold day. In addition it is so super easy to prepare, making it a great weeknight healthy meal!
Shelby Law Ruttan says
I love how quick and easy this soup is to put together! It is hearty, flavorful, and works great for meal prep and busy weeknights.