Beef Enchilada Soup

There are some nights when all I want is a big, warm bowl of comfort food. You know the feeling? The kind of meal that feels like a hug. That’s exactly what this Creamy Beef Enchilada Soup is for me.

It has all the rich, delicious flavors of the beef enchiladas we all love, but it’s transformed into a simple, one-pot soup. And the best part? It’s ready in about 30 minutes. Seriously.

We all know and love classic enchiladas—that amazing combo of tortillas, savory filling, and rich chili sauce. Well, think of this soup as a deconstructed, super-easy version of that. The idea came to me on a busy weeknight when I was craving Mexican food but didn’t have the time for all the rolling and baking. I wanted something fast, full of flavor, and made with stuff I already had in my pantry.

The real secret here, the thing that makes it so creamy and special, is a can of creamed corn. It adds a touch of sweetness and gives the soup an incredible body. It sounds a little weird, but trust me on this one.

So, grab your favorite big pot, and let’s get cooking. I have a feeling this is about to become a regular in your dinner rotation.

What to Know Before You Start

This recipe is designed to be totally stress-free.

You’re looking at about 5 minutes of prep (mostly chopping an onion) and 25 minutes of cooking. That’s dinner on the table in half an hour! And don’t worry if you’re new to the kitchen. Can you brown some meat and stir a pot? Perfect. You’ve got this.

You don’t need any special equipment. A Dutch oven is great because it holds heat so well, but honestly, any large soup pot will work just fine.

And the best part? This soup is a meal prepper’s dream. I think it tastes even better the next day after the flavors have had more time to hang out and get to know each other. I often make a big batch on Sunday for easy lunches all week.

Need to feed more people?

This recipe makes about 4 big bowls of soup. But it’s incredibly easy to double or even triple for a bigger family or for stocking the freezer. Here’s a quick guide to help you out:

Servings	Ground Beef	Onion	Bell Pepper	Beef Broth	Enchilada Sauce	Creamed Corn	Black Beans
2	½ lb	½	½	1 cup	1 cup	½ can	½ can
4 (Original)	1 lb	1	1	2 cups	2 cups	1 can	1 can
8	2 lbs	2	2	4 cups	4 cups	2 cans	2 cans

The Ingredients: Let’s Talk Flavor

The magic of this soup is in its simple pantry-staple ingredients. Let’s break down what you’ll need.

For the base, you’ll start with a little olive oil and 1 pound of lean ground beef. I like using 90/10 lean beef because you get all the flavor without having to drain a ton of grease. If you only have 80/20 on hand, no worries! Just drain off the extra fat after you brown it.

For our veggies, we’ll use 1 onion and 1 red bell pepper, chopped up pretty small so they kind of melt into the soup. And, of course, garlic. I use 2-3 cloves of minced garlic, but feel free to measure that with your heart.

The real soul of the soup comes from 2 tablespoons of taco seasoning and 2 cups of enchilada sauce. The quality of your enchilada sauce makes a big difference here. I’ve found that some generic brands can be a bit flat. Look for one that looks rich and dark in the can; they usually have more depth. You can also grab mild, medium, or hot to control the spice level right from the start.

Now for the creamy, hearty part. Our secret weapon: one (15 oz) can of creamed corn. It gives the soup its amazing texture. We’ll also add one (15 oz) can of black beans. Just be sure to give them a good rinse to wash off the extra starchy liquid from the can. To tie it all together, we need 2 cups of beef broth, which just makes the whole thing taste richer and meatier.

Finally, keep some kosher salt and fresh black pepper handy to season it at the end.

The Step-by-Step Guide to Deliciousness

Okay, let’s get that pot on the stove. I’ll walk you through it.

Step 1: Brown the Beef and Veggies

Heat your olive oil in the pot over medium heat. When the oil gets a little shimmery, it’s ready. Add the ground beef. You want to hear a good sizzle—that’s the sound of flavor happening! Use a spoon to break the meat into crumbles. My tip: don’t stir it constantly right away. Let it sit for a minute or two to get a nice brown crust.

Once you don’t see any more pink, stir in your chopped onion, bell pepper, and garlic. The smell in your kitchen right now should be making you very happy. Keep cooking and stirring for about 5 minutes, until the onions look soft and glassy.

Step 2: Wake Up the Spices

Now, sprinkle the taco seasoning directly over the meat and veggie mix. Stir it constantly for about a minute. This is called “blooming” the spices. Toasting them for a moment in the hot pan makes them way more fragrant and flavorful.

Once your kitchen smells amazing, it’s time to add everything else. Pour in the creamed corn, the rinsed black beans, the beef broth, and the enchilada sauce. Give it all a big stir until it’s completely combined. Your pot should be looking thick, colorful, and wonderful.

Step 3: Let it Simmer

Bring the soup up to a gentle boil, then immediately turn the heat down to low. You want a lazy simmer here, just a few bubbles breaking the surface. A hard, rolling boil can make the meat tough and might scorch the bottom of the pot, so keep it low and slow.

Cover the pot and let it simmer for at least 20-25 minutes. This is the most important part! It’s when all those different ingredients come together to create one deeply flavorful soup. It will get a little thicker and the color will become richer.

Step 4: Taste and Garnish

After it has simmered, give it one last stir and taste it. Does it need a little more salt? A few cracks of black pepper? This is your chance to make it perfect.

Ladle the hot soup into bowls and get ready for the most fun part—the toppings!

Make It Your Own

This recipe is a great starting point, but feel free to play with it!

• For a spicier kick: Add a diced jalapeño with the onions, use a hot enchilada sauce, or throw in a pinch of cayenne pepper.
• For a milder soup: Stick with mild enchilada sauce and make sure your taco seasoning isn’t a spicy blend.
• Want a vegetarian version? Easy. Swap the ground beef for a plant-based crumble or just add an extra can of beans (pinto beans would be great!). Use vegetable broth instead of beef broth.
• Feeling fancy? If you have extra time, you can really elevate this. Try stirring in a cup of shredded Colby Jack or Monterey Jack cheese at the very end until it’s melted and gooey.
• Slow Cooker Method: This recipe works beautifully in a slow cooker. Just brown the beef and veggies on the stovetop as directed, then transfer everything to your slow cooker. Add the rest of the ingredients, stir, and cook on low for 4-6 hours.

Serving and Storing Your Soup

You did it! Now, let’s talk about how to serve this masterpiece.

I love setting up a “toppings bar” on the counter so everyone can customize their own bowl. It makes dinner feel more interactive and fun. Here are some of our favorites:

• Fresh stuff: Chopped cilantro, diced avocado, lime wedges for squeezing.¹
• Creamy things: A big dollop of sour cream or Greek yogurt, shredded cheddar cheese.
• Something crunchy: Crushed tortilla chips or Fritos are a must.

The soup is a full meal by itself, but it’s also great with a side of warm cornbread for dipping.

Storing Leftovers

If you have leftovers, you’re in for a treat tomorrow.

• In the fridge: Let the soup cool down, then store it in an airtight container for up to 4 days.
• Reheating: You can pop a bowl in the microwave or gently warm it on the stovetop. It will thicken up in the fridge, so feel free to add a little splash of broth to thin it out.
• In the freezer: This soup freezes perfectly! Let it cool completely, then pour it into freezer-safe containers or bags. It will be good for up to 3 months. Just thaw it in the fridge overnight and reheat it on the stove. Add your fresh toppings after you reheat for the best taste and texture.

I really hope you enjoy making this soup as much as my family and I enjoy eating it. Happy cooking!

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