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Beef Enchilada Soup

Beef Enchilada Soup
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All the rich, savory flavor of classic beef enchiladas, but in a ridiculously easy, one-pot soup! This is our go-to for a fast and cozy weeknight dinner that the whole family loves. Ready in just 30 minutes!

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 lb lean ground beef (90/10 is great)
  • 1 onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2–3 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 2 cups enchilada sauce
  • 2 cups beef broth
  • 1 can (15 oz) creamed corn, undrained
  • 1 can (15 oz) black beans, rinsed and drained
  • Kosher salt and fresh black pepper, to taste

Instructions

  1. Brown the Beef: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until no longer pink. Drain off any excess grease.
  2. Sauté Veggies: Add the chopped onion, bell pepper, and minced garlic to the pot. Cook, stirring occasionally, for about 5 minutes, or until the vegetables are soft and fragrant.
  3. Combine & Simmer: Sprinkle the taco seasoning over the meat and veggies and stir for 1 minute. Pour in the enchilada sauce, beef broth, creamed corn, and rinsed black beans. Stir everything together until well combined.
  4. Meld the Flavors: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 20 minutes for the flavors to meld together beautifully.
  5. Serve: Taste the soup and season with salt and pepper if needed. Ladle into bowls and serve hot with all your favorite toppings!

Notes

  • Serving Suggestions: This soup is all about the toppings! Set up a “toppings bar” with bowls of shredded cheese, sour cream or Greek yogurt, diced avocado, fresh cilantro, and a big bowl of crushed tortilla chips or Fritos for crunch.
  • Tips & Tricks:
    • Don’t skip the creamed corn! It’s the secret ingredient that makes the soup wonderfully creamy without any heavy cream.
    • For the best flavor, make sure you brown the beef well and don’t overcrowd the pan.
    • Control the heat by choosing a mild, medium, or hot enchilada sauce.
  • Storage & Reheating:
    • Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor is even better the next day!
    • Freeze the cooled soup in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge.
    • Reheat gently on the stovetop or in the microwave. You can add a splash of broth to thin it out if it has thickened.

Find it online: https://sabormexicana.com/beef-enchilada-soup/