There's nothing like a steaming bowl of Ground Beef Enchilada Soup to warm your soul on a chilly evening. This hearty, flavor-packed soup combines savory ground beef, bold enchilada sauce, and a medley of spices to create a dish that's as comforting as it is satisfying.
The first time I made this recipe, I was craving something cozy yet bold enough to make my taste buds dance. This soup checked all the boxes, quickly becoming a family favorite for its ease, affordability, and irresistible flavor. Let’s dive into what makes this recipe so special!
Why You'll Love This Ground Beef Enchilada Soup
Get ready to discover your new go-to comfort food. This Ground Beef Enchilada Soup is a true winner for so many reasons.
First, it's unbelievably quick and easy to make. You can have it on the table in under 40 minutes, making it perfect for busy weeknights when time is of the essence.
It's packed with flavor, thanks to a combination of ground beef, aromatic spices, and a rich enchilada sauce that gives it a deep, satisfying taste. Every spoonful is bursting with bold, comforting goodness.
This recipe is also wonderfully budget-friendly. Using staple ingredients like ground beef, canned beans, and broth, you can serve a crowd without breaking the bank. It's the ultimate affordable, satisfying meal.
Lastly, it's endlessly versatile. You can adjust the spice level, swap in your favorite beans, or top it with anything from shredded cheese to fresh cilantro, letting you customize it to suit your preferences.
Ingredients Notes

The secret to this Ground Beef Enchilada Soup lies in its carefully selected ingredients. Each one plays a role in building the layers of flavor that make this dish unforgettable.
Ground beef forms the hearty base of this soup. I recommend using lean ground beef, as it adds just the right amount of richness without being overly greasy. If you prefer, you can substitute ground turkey or chicken for a lighter option.
Enchilada sauce is the star of the show, infusing the soup with its signature bold and tangy flavor. I recommend a medium spice level for a balanced kick, but you can use mild or hot, depending on your taste.
Beans, such as black beans or pinto beans, add a creamy texture and protein boost. Use canned beans for convenience, but don’t forget to rinse and drain them before adding them to the pot.
Diced tomatoes with green chilies (like Rotel) bring a bright, slightly spicy note to the soup, enhancing its flavor profile. If you're sensitive to heat, opt for plain diced tomatoes instead.
Spices like chili powder, cumin, and paprika tie the dish together, giving it that classic Tex-Mex warmth and depth. Feel free to adjust the quantities to match your spice preference.
How to Make This Ground Beef Enchilada Soup

Making this soup is as simple as it is satisfying. Let’s break it down step by step.
Start by browning ground beef in a large pot over medium heat. Cook until it’s no longer pink, breaking it into small crumbles as it cooks. Drain any excess grease to keep the soup from becoming too oily.
Next, add finely diced onion and minced garlic to the pot. Sauté until the onions are soft and translucent, about 3-4 minutes. This step builds a flavorful foundation for the soup.
Stir in your spices – chili powder, cumin, paprika, and a pinch of salt. Let them toast in the pan for a minute to bring out their full aroma. This is where the magic starts to happen!
Pour in the enchilada sauce, beef broth, and a can of diced tomatoes with green chilies. Stir everything together, then bring the mixture to a gentle simmer. Let it cook for about 15 minutes, allowing the flavors to meld beautifully.
Add your beans and frozen corn kernels in the final stages of cooking. Stir well and let them heat through, which should take just a few minutes.
Once everything is warmed and well combined, your soup is ready to serve. Garnish with your favorite toppings and enjoy!
Storage Options
Got leftovers? No problem! This soup stores beautifully, making it a great make-ahead option for busy weeks.
To refrigerate, let the soup cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days. Simply reheat it on the stove or in the microwave, adding a splash of broth if it thickens too much.
For longer storage, you can freeze the soup in a freezer-safe container for up to 3 months. Just make sure to leave some space at the top for expansion. Thaw overnight in the fridge before reheating.
This soup also works wonderfully as a meal prep option. Portion it into individual containers and pair it with tortilla chips or cornbread for a ready-to-go lunch or dinner.
Variations and Substitutions
This Ground Beef Enchilada Soup is as versatile as it is delicious. Here are some ideas to make it your own.
For a vegetarian version, swap out the ground beef for plant-based crumbles or extra beans. You can also use vegetable broth instead of beef broth.
Prefer chicken? Substitute the ground beef with shredded cooked chicken or ground chicken for a lighter alternative.
If you’re watching carbs, skip the beans and corn, and add extra diced bell peppers or zucchini for a low-carb twist.
Take the heat up a notch by using hot enchilada sauce and adding a diced jalapeño to the pot along with the onions and garlic.
Finally, don’t skimp on the toppings! From shredded cheese and sour cream to diced avocado and fresh lime wedges, the garnishes can take this soup to the next level.
This Ground Beef Enchilada Soup is a crowd-pleaser that’s perfect for any occasion. Whether you're warming up on a cold day or hosting a casual dinner, it's sure to become a staple in your recipe collection. Enjoy!
PrintGround Beef Enchilada Soup Recipe
This Ground Beef Enchilada Soup recipe is a quick and comforting one-pot meal, loaded with ground beef, enchilada sauce, beans, and spices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 cups beef broth
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes
- 1 cup frozen corn
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, green onions, tortilla strips
Instructions
- In a large pot, cook ground beef over medium heat until browned. Drain excess grease.
- Add diced onion and sauté until softened, about 3 minutes.
- Stir in beef broth, enchilada sauce, black beans, diced tomatoes, and corn.
- Season with chili powder, cumin, garlic powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot with optional toppings like shredded cheese, sour cream, green onions, or tortilla strips.
Notes
- For extra spice, add diced jalapeños or a pinch of cayenne.
- Use low-sodium broth and beans for a healthier option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 780mg
Leave a Reply