Recipe for Enchilada Soup With Ground Beef

This beef enchilada soup is loaded with hearty flavors from the enchilada sauce, beef and spices. Enjoy it with crispy tortilla chips, cream and your favorite hot Mexican sauce.

Ground beef enchilada soup is a comfort recipe perfect to warm you and your family during the coldest months of the year. You can also turn this recipe into vegan by leaving out the beef or using seitan ground beef, and replacing the beef stock with vegetable stock.

Is enchilada soup from Mexico?

No, in the traditional or modern Mexican cuisine there's not such thing as "sopa de enchilada" (enchilada soup). However, the recipe is very popular in the Tex-Mex and New Mexico cuisine, so you might find this soup in some Mexican restaurants around the world.

What Enchilada Sauce To Use

I used my recipe for homemade enchilada sauce to make this soup, because it only takes 10 minutes to make the easy Tex-Mex version! Anyway, there's nothing wrong with using store-bought enchilada sauce, specially if there is some brand that you really like. So go ahead and use whatever is best for you.

Crispy Corn Chips

For me, there's nothing best to serve this enchilada soup than tortilla chips. I used my recipe for totopos (crispy tortillas), but any store-bough tortilla chip is also good.

Beef Enchilada Soup Easy Recipe

• Heat the oil in a stock pot over medium-low heat. Add onions and sauté until translucent (about 4 minutes).
• Add the meat, then mix well and cook, while stirring from time to time, until meat is browned (about 10 minutes).
• Add the enchilada sauce, corn, beans and all the spices (garlic powder, cumin powder, pepper, salt, and oregano).
• Pour in the beef stock, mix and bring to a boil. Cook for about 10 minutes.
• Adjust with salt, check out if the beef enchilada soup has the consistency you want. For a thicker soup allow the liquid to evaporate, on the other hand, if you want a more brothy soup, add more beef stock.

How To Serve

I served this hearty dish with totopos (tortilla chips) some Mexican crema, chile de árbol salsa (chili oil) and a squeeze of lime. But here are some other options to serve this beef enchilada soup:

• Queso fresco, or Mexican cheese blend.
• Cilantro, finally chopped.
• Jalapeno or Serrano fresh chilies.
• Red or white onions, chopped.
• Fritos or Doritos chips.
• Avocado sliced or cut into cubes.
• Warm bolillo bread or warm blue corn tortillas.

How To Store

Got some leftover of this beef enchilada soup or want to make a large batch and store it to enjoy it later? No worries, because this recipe can be stored in the fridge in an airtight container for up to 3 days. Or freeze it for up to 3 months.

To reheat, add a splash of water or beef stock and heat the soup in a sauce pan in the stove or use a proper container and heat in the microwave.

• ▢ 1 lb lean ground beef
• ▢ 1 ½ cups enchilada sauce
• ▢ 1 -8 oz can sweet corn (drained)
• ▢ 1 – 14 oz can beans (drained)
• ▢ 1 medium onion (chopped)
• ▢ ½ tsp garlic powder
• ▢ ½ tsp cumin powder
• ▢ 1 tsp oregano
• ▢ 4 cups beef stock (low sodium)
• ▢ 2 Tbsp vegetable oil
• ▢ pepper and salt (to taste)

• Heat the oil in a stock pot over medium-low heat. Add onions and sauté until translucent (about 4 minutes).

• Add the meat, then mix well and cook, while stirring from time to time, until meat is browned (about 10 minutes).

• Add the enchilada sauce, corn, beans and all the spices (garlic powder, cumin powder, pepper, salt, and oregano).

• Pour in the beef stock, mix and bring to a boil. Cook for about 10 minutes.

• Adjust with salt, check out if the beef enchilada soup has the consistency you want (read notes).

For a thicker soup allow the liquid to evaporate, on the other hand, if you want a more brothy soup, add more beef stock.

Calories: 277 kcal | Carbohydrates: 25 g | Protein: 25 g | Fat: 9 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 47 mg | Sodium: 1034 mg | Potassium: 870 mg | Fiber: 6 g | Sugar: 8 g | Vitamin A: 508 IU | Vitamin C: 5 mg | Calcium: 38 mg | Iron: 3 mg

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Source: https://www.maricruzavalos.com/beef-enchilada-soup/

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