Description
This Ground Beef Enchilada Soup is a comforting and flavorful meal that combines seasoned ground beef with a creamy enchilada sauce base, diced tomatoes with green chilies, and a blend of aromatic vegetables. Finished with toppings like tortilla chips, shredded cheese, and sour cream, it’s a satisfying dish perfect for a quick weeknight dinner.
Ingredients
Scale
Meat and Oil
- 1 lb ground beef
- 1 tablespoon olive oil
Liquids and Sauces
- 2 cups beef broth
- 1 10 oz can enchilada sauce
- 1 10 oz can diced tomatoes with green chilies
Dairy
- 4 oz cream cheese, cubed
Vegetables and Aromatics
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 1 cup frozen corn
- 1 teaspoon minced garlic
Seasoning
- 2 tablespoons taco seasoning
Toppings
- Broken tortilla chips or strips
- Sour cream
- Shredded cheese (Mexican blend or cheddar)
- Lime wedges (optional)
- Chopped cilantro
Instructions
- Cook the Ground Beef: In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Once browned, drain any excess fat from the pot.
- Sauté Vegetables and Aromatics: Add the chopped yellow onion, bell pepper, and minced garlic to the pot with the beef. Cook for 3-4 minutes until the vegetables soften and become fragrant.
- Add Seasonings and Tomatoes: Stir in the taco seasoning, diced tomatoes with green chilies, and beef broth. Bring the mixture to a simmer to allow flavors to meld.
- Add Cream Cheese and Enchilada Sauce: Incorporate the cubed cream cheese and enchilada sauce into the pot. Stir continuously until the cream cheese melts completely, creating a creamy soup base.
- Simmer the Soup: Add the frozen corn and let the soup simmer gently for 10-15 minutes so all the flavors fully develop and the soup thickens slightly.
- Serve and Garnish: Ladle the hot soup into bowls. Top with broken tortilla chips or strips, shredded cheese, sour cream, chopped cilantro, and a squeeze of lime juice if desired. Serve immediately while warm.
Notes
- For a spicier soup, add additional diced green chilies or a pinch of cayenne pepper.
- You can substitute ground turkey or chicken for a leaner protein option.
- Use gluten-free tortilla chips to make this recipe gluten-free.
- Leftovers keep well in the refrigerator for 3-4 days and reheat nicely on the stove or in the microwave.
- Add avocado slices as an extra topping for creaminess and flavor.
