There's nothing like the bold, smoky aroma of Ground Beef Enchilada Soup to warm up a chilly evening. This rich and hearty soup combines tender ground beef, zesty enchilada sauce, and a medley of beans and spices for a comforting, flavor-packed meal that’s perfect for the whole family.

I first discovered this recipe while trying to recreate a favorite Tex-Mex dish in a simpler, more weeknight-friendly form. One pot and 30 minutes later, I had a hit on my hands—this soup has since become a staple in our house. Let’s dive into why you’ll love it!
Why You'll Love This Ground Beef Enchilada Soup
1. It’s quick and easy: With a prep time of just 10 minutes and one pot to clean, this soup is a lifesaver for busy weeknights. It’s perfect when you need dinner on the table fast but still want something satisfying.
2. Packed with bold flavors: Smoky enchilada sauce, savory ground beef, and just the right amount of spices come together in a way that’s both comforting and exciting. Every bite bursts with Tex-Mex goodness.
3. Budget-friendly: Using pantry staples like canned beans, corn, and broth keeps this dish affordable. Plus, ground beef is a cost-effective protein that cooks up in minutes.
4. Totally customizable: Whether you’re adding extra veggies, swapping out proteins, or adjusting the heat level, this soup adapts beautifully to whatever you have on hand.
So grab your favorite toppings, because the next section will have you excited to gather your ingredients!
Ingredients Notes

Ground beef: I recommend using 80/20 ground beef for a balance of flavor and texture. If you prefer leaner options, just drain the excess fat after browning.
Enchilada sauce: This is the star of the dish. Opt for a mild or medium red enchilada sauce based on your heat preference. Green enchilada sauce works too for a tangier twist!
Beans: I like to use a mix of black beans and pinto beans for variety. Be sure to rinse and drain them before adding to the soup.
Corn: Canned or frozen sweet corn kernels add a pop of sweetness and color. No need to thaw frozen corn; just toss it straight into the pot.
Spices: A mix of chili powder, cumin, and smoked paprika deepens the Tex-Mex flavor profile. Adjust the amounts to suit your taste.
Optional equipment: A large Dutch oven or soup pot works best for even cooking. A ladle is handy for serving this thick, hearty soup.
How To Make This Ground Beef Enchilada Soup

1. Brown the beef: Start by heating a large pot over medium heat. Add your ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat, if needed.
2. Sauté the aromatics: Toss in diced onions and cook until they’re soft and translucent, about 3-4 minutes. Stir in minced garlic and let it cook for another 30 seconds, until fragrant.
3. Add the base ingredients: Pour in your enchilada sauce, beef broth, and canned tomatoes with green chilies. Stir everything together and bring it to a simmer.
4. Add beans and corn: Stir in the black beans, pinto beans, and corn. Let the soup simmer for 10-15 minutes to allow the flavors to meld together.
5. Adjust the seasoning: Taste your soup and add more chili powder, salt, or pepper if needed. If you like it spicier, throw in some diced jalapeños or a dash of hot sauce.
6. Serve and enjoy: Ladle the soup into bowls and top with your favorite garnishes, such as shredded cheese, sour cream, avocado slices, or tortilla strips. Dinner is served!
Storage Options
Refrigeration: Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors will deepen as it sits, making for even tastier leftovers.
Freezing: Let the soup cool completely before transferring it to a freezer-safe container. It will keep well in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm the soup on the stovetop over medium heat, stirring occasionally. For a quick option, microwave individual portions in a microwave-safe bowl for 2-3 minutes.
Variations and Substitutions
1. Protein swaps: Try using ground turkey or shredded rotisserie chicken instead of ground beef. Both options are equally delicious and lower in fat.
2. Vegetarian option: Skip the meat altogether and double up on the beans or add diced sweet potatoes for a plant-based twist.
3. Spice it up: Add diced jalapeños, a splash of hot sauce, or a sprinkle of cayenne pepper for extra heat.
4. Cheese lovers’ version: Stir in a cup of shredded cheddar cheese or pepper jack just before serving for a creamy, cheesy finish.
5. Bulk it up: Add a handful of cooked rice or quinoa to make this soup even heartier and perfect for meal prep.
However you make it, this soup will be a crowd-pleaser every time. Don’t be afraid to experiment and make it your own!
Enjoy your cozy bowl of Ground Beef Enchilada Soup, and happy cooking!
PrintGround Beef Enchilada Soup Recipe
This Ground Beef Enchilada Soup is a delicious, comforting recipe packed with ground beef, enchilada sauce, beans, and spices. Perfect for quick family dinners or meal prep, this one-pot soup delivers bold Mexican-inspired flavors with minimal effort.
- 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 can (10 oz) red enchilada sauce
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips
Instructions
- In a large pot, cook ground beef over medium heat until browned. Drain excess fat.
- Add diced onion and garlic to the pot. Sauté for 2-3 minutes until fragrant.
- Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute.
- Add enchilada sauce, beef broth, diced tomatoes, black beans, and corn. Mix well.
- Bring to a boil, then reduce heat to simmer. Cook for 20 minutes, stirring occasionally.
- Serve hot with your favorite toppings like shredded cheese, sour cream, or tortilla chips.
Notes
- To make it spicier, add diced jalapeños or a dash of cayenne pepper.
- Use ground turkey or chicken for a lighter version.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 6g
- Sodium: 950mg
Leave a Reply