Description
A hearty and flavorful Ground Beef Enchilada Soup that combines seasoned ground beef, creamy enchilada sauce, and a blend of vegetables to create a comforting Mexican-inspired meal. Topped with crunchy tortilla chips, cheese, sour cream, and fresh cilantro, this soup is perfect for a cozy dinner and ready in just 35 minutes.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 2 cups beef broth
- 1 10 oz can enchilada sauce
- 4 oz cream cheese, cubed
- 1 10 oz can diced tomatoes with green chilies
- 1 teaspoon minced garlic
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 1 cup frozen corn
- 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 the meat apart as it cooks. Drain any excess fat to keep the soup from being greasy.
- Sauté Vegetables: Add the chopped onion, bell pepper, and minced garlic to the pot with the browned beef. Cook for 3-4 minutes until the vegetables are softened and fragrant.
- Add Seasoning and Liquids: Stir in the taco seasoning, diced tomatoes with green chilies, and beef broth. Bring the mixture to a gentle simmer to allow the 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 is fully melted and the soup becomes creamy and smooth.
- Simmer the Soup: Add the frozen corn to the soup and let it simmer for an additional 10-15 minutes. This helps all the flavors blend beautifully and heats the corn through.
- Serve: Ladle the hot soup into bowls and garnish with broken tortilla chips, shredded cheese, a dollop of sour cream, fresh chopped cilantro, and an optional squeeze of lime juice for added brightness. Serve immediately while warm.
Notes
- For a spicier kick, add jalapeño peppers or hot sauce.
- You can substitute ground turkey or chicken for a leaner option.
- Use gluten-free tortilla chips to make this dish gluten-free.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- To make it vegetarian, omit the ground beef and use vegetable broth with beans as a protein alternative.
