why make this recipe
Beef Enchilada Soup is a delightful twist on traditional enchiladas. It’s hearty, flavorful, and easy to prepare, making it perfect for weeknight dinners or cozy weekends. The blend of ground beef, spices, and enchilada sauce creates a warm and comforting dish that the whole family will love. Plus, it’s a one-pot meal, which means less time spent on cleanup!
how to make Beef Enchilada Soup
Ingredients:
- 1 pound ground beef
- 1/2 medium white onion, diced
- 2-3 cloves garlic, minced
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1 (28-ounce) can red enchilada sauce
- 1 (14.5-ounce) can diced tomatoes
- Shredded cheddar or Colby Jack cheese for serving
- Optional toppings: Diced green onions, sliced black olives, sour cream, chopped cilantro, and avocado
Directions:
- Add the ground beef to a large pot, breaking it apart as you do.
- Add the diced onion, minced garlic, and salt to the pot.
- Pour in the chicken broth and bring the mixture to a boil.
- Stir in the enchilada sauce and diced tomatoes, including the juice.
- Return to a boil, then reduce the heat and let it simmer for 15 minutes.
- To serve, ladle the soup into a bowl and top with shredded cheese and your choice of green onions or olives. Serve warm.
how to serve Beef Enchilada Soup
Beef Enchilada Soup is best served warm in a bowl. You can add your favorite toppings like shredded cheese, diced green onions, or sliced black olives for extra flavor and texture. It pairs well with tortilla chips or warm bread on the side.
how to store Beef Enchilada Soup
To store leftover Beef Enchilada Soup, let it cool completely and then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it for a longer time, consider freezing it in a freezer-safe container for up to 3 months. When you’re ready to eat, simply thaw in the fridge overnight and reheat on the stovetop or in the microwave.
tips to make Beef Enchilada Soup
- Use lean ground beef to lessen the fat in your soup.
- If you like it spicy, add some diced jalapeños or a dash of hot sauce.
- You can make the soup ahead of time and let the flavors develop overnight in the fridge.
- For a thicker soup, reduce the amount of chicken broth or add a tablespoon of cornstarch mixed with water.
variation
You can easily make Beef Enchilada Soup with ground turkey or chicken instead of beef for a lighter option. For a vegetarian version, skip the meat and add beans, corn, or other vegetables to the soup.
FAQs
1. Can I use a different type of meat?
Yes! Ground turkey or chicken works well. You can also use shredded chicken if you have leftovers.
2. Can I make this soup in a slow cooker?
Yes! Brown the beef and onions in a skillet first, then add everything to the slow cooker and cook on low for about 6-8 hours.
3. How can I make this soup spicier?
Add diced jalapeños, a splash of hot sauce, or use spicy enchilada sauce to increase the heat.
4. What’s the best way to reheat leftovers?
Reheat in a pot on the stove over medium heat, stirring occasionally, or use the microwave in 30-second increments until warm.
5. Can I freeze this soup?
Yes! Store it in a freezer-safe container for up to 3 months. Just be sure to let it cool completely before freezing.
Beef Enchilada Soup
Ingredients
Method
- Add the ground beef to a large pot, breaking it apart as you do.
- Add the diced onion, minced garlic, and salt to the pot.
- Pour in the chicken broth and bring the mixture to a boil.
- Stir in the enchilada sauce and diced tomatoes, including the juice.
- Return to a boil, then reduce the heat and let it simmer for 15 minutes.
- Ladle the soup into a bowl and top with shredded cheese and your choice of green onions or olives. Serve warm.