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Marco

Hearty Ground Beef Enchilada Soup: A Must-Try Recipe!

A hearty and flavorful ground beef enchilada soup that is perfect for a comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 can 15 ounces corn, drained
  • 1 can 10 ounces diced tomatoes with green chilies
  • 1 can 10 ounces enchilada sauce
  • 4 cups beef broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro optional
  • Tortilla chips for serving

Method
 

  1. In a large pot over medium heat, brown the ground beef with the chopped onion until the beef is cooked through and the onion is translucent, about 5-7 minutes. Drain excess fat if necessary.
  2. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  3. Stir in the black beans, corn, diced tomatoes with green chilies, enchilada sauce, and beef broth.
  4. Season the mixture with chili powder, cumin, paprika, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, stirring occasionally.
  5. Taste and adjust seasoning if needed.
  6. Serve hot, topped with shredded cheddar cheese, chopped cilantro, and tortilla chips on the side.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 9gCholesterol: 70mgSodium: 800mgFiber: 6gSugar: 3g

Notes

  • For a spicier soup, add diced jalapeños or a dash of hot sauce.
  • Substitute ground turkey or chicken for a leaner option, or use a plant-based meat alternative for a vegetarian version.

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