If you’re looking for a comforting weeknight meal that brings all the cozy flavors of Mexican cuisine to your table, look no further than Ground Beef Enchilada Soup. This dish is everything you love about beef enchiladas—rich, savory, and just a little bit spicy—served up in a hearty soup that’s ready in under an hour. Warm spices, lean ground beef, tender beans, and gooey cheese make it a craveable classic, and it’s versatile enough to please both spice fiends and picky eaters. One pot, a handful of pantry staples, endless topping ideas… what’s not to love?

Ground Beef Enchilada Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple ingredients that do double-duty, adding depth and bold color to every bite. Each component plays an important role, and it’s these basics that make Ground Beef Enchilada Soup so irresistible.

Ground beef: The foundation for a meaty, satisfying soup—use lean beef to keep it lighter and easy to skim.
Onion: Gives a sweet, aromatic base you don’t want to skip; yellow or white both work beautifully.
Garlic: For punchy, unmistakable fragrance—freshly minced is always best.
Red bell pepper: Adds a subtle tang and gorgeous color that makes every spoonful vibrant.
Enchilada sauce: The keystone ingredient for that familiar enchilada taste—choose your favorite red sauce for maximum flavor.
Diced tomatoes: Their acidity balances the richness, while their bite adds body to the soup.
Black beans: Earthy and creamy, they absorb the flavors and make every ladle feel hearty.
Corn kernels: Sweet and juicy, these pop with color and fresh flavor—frozen or canned both work.
Chicken or beef broth: We need this to get that soul-warming soupiness and tie all the flavors together.
Chili powder, cumin, smoked paprika: Don’t be shy—these spices give the soup depth, warmth, and that classic Southwest flair.
Salt and pepper: Season to your liking for a truly customized result.
Shredded cheese: Melts into gooey richness—cheddar, Monterey jack, or a Mexican blend are all great choices.
Fresh cilantro: For garnish, bringing a pop of freshness to finish.

How to Make Ground Beef Enchilada Soup

Step 1: Brown the Ground Beef

Grab your favorite large soup pot or Dutch oven and heat it to medium-high. Add the ground beef and cook, breaking it up as you go, until it’s browned all over and no pink remains. Drain any excess fat if you like a lighter broth—this will keep your Ground Beef Enchilada Soup from feeling greasy.

Step 2: Sauté Aromatics and Vegetables

Add the chopped onion, minced garlic, and red bell pepper right into the pot with the beef. Sauté for about 3 to 4 minutes, stirring occasionally, until the onion turns soft and fragrant and the pepper begins to look tender. This layering of flavor makes a big difference in the final soup.

Step 3: Add Spices and Toast

Sprinkle in your chili powder, cumin, smoked paprika, salt, and pepper. Stir well and give the spices a minute or so to bloom in the heat—you’ll smell their aroma intensifying, which means the soup will taste even better.

Step 4: Combine the Remaining Ingredients

Pour in the enchilada sauce, diced tomatoes (with juices), black beans, corn, and broth. Stir everything together thoroughly, making sure nothing is stuck to the bottom. This is the moment Ground Beef Enchilada Soup really comes together, bubbling with color and texture.

Step 5: Simmer and Finish

Bring the pot to a gentle boil, then immediately reduce to a simmer. Let it all cook uncovered for about 15-20 minutes, stirring occasionally, so the flavors meld and the veggies get tender without turning mushy. At the end, taste and adjust your seasoning, then stir in the shredded cheese until it melts right into the soup. Spoon into bowls and top with fresh cilantro for that final burst of green.

How to Serve Ground Beef Enchilada Soup

Garnishes

Don’t underestimate the power of toppings! Sprinkle a little extra shredded cheese, a handful of fresh chopped cilantro, or a few sliced jalapeños over each bowl. For a cool touch, add diced avocado or a dollop of sour cream. Crushed tortilla chips or strips make the perfect crunchy finish. The garnish possibilities make Ground Beef Enchilada Soup feel festive and personal every time.

Side Dishes

This soup is a meal in a bowl, but it practically begs for a side of warm, buttery cornbread, fluffy rice, or simple cheese quesadillas. Even a crisp, lime-dressed salad brings balance and freshness to the table. When you round things out, you have a full dinner that’s perfect for sharing.

Creative Ways to Present

For parties, ladle the soup into mugs or small bowls for a fun, hand-held appetizer. If you’re serving to kids, consider a “toppings bar” so everyone can build their own best version. Want to impress? Serve with a swirl of crema and a sprinkle of cotija cheese for a restaurant-style touch—Ground Beef Enchilada Soup never looked (or tasted) better!

Make Ahead and Storage

Storing Leftovers

Once cooled, keep the soup in an airtight container in the fridge for up to four days. The flavors deepen overnight, making your next bowl of Ground Beef Enchilada Soup even more flavorful the next day. Just skip most of the toppings until you reheat and serve!

Freezing

If you want to stash some for a busy weeknight, this soup freezes well. Let it cool completely, then transfer to freezer-safe containers, leaving a little room for expansion. You can freeze Ground Beef Enchilada Soup for up to three months; just thaw in the fridge overnight before reheating. For best texture, freeze without the cheese mixed in and add it fresh when you reheat.

Reheating

Reheat individual portions on the stove over medium-low heat, stirring gently until hot. Or, microwave in a covered bowl in one-minute intervals, stirring between each, until steamy. If the soup has thickened, simply add a splash of broth or water to loosen it up before serving—then garnish as usual!

FAQs

Can I make Ground Beef Enchilada Soup with ground turkey or chicken?

Absolutely! Ground turkey or chicken work beautifully here if you want a leaner option, and they pick up all that delicious enchilada flavor just as well as beef. You might need a dash more spice since these poultry options are milder, but otherwise, follow the same steps.

How spicy is this soup? Can I adjust the heat?

You’re in total control! Using a mild enchilada sauce and leaving out jalapeños makes a mellow version suited for families. If you crave more kick, swap in a hot enchilada sauce or add canned green chilies, cayenne, or diced jalapeños to suit your preference.

Is Ground Beef Enchilada Soup gluten-free?

It can be! Just check that your enchilada sauce and broth are gluten-free—most canned varieties are, but double-check labels to be safe. Everything else in the recipe should be naturally gluten-free.

How can I make this soup vegetarian?

Simply swap the ground beef for crumbled tempeh, plant-based ground, or even extra beans like pinto or kidney. Use vegetable broth and check your enchilada sauce ingredients, and Ground Beef Enchilada Soup transforms into an easy vegetarian delight!

Can I add extra vegetables or toppings?

Definitely! Feel free to stir in zucchini, spinach, or extra peppers during the sauté stage, or pile on toppings like diced tomato, pickled onions, or green onions. That’s the beauty of Ground Beef Enchilada Soup—it’s endlessly customizable and perfect for using up whatever’s fresh.

Final Thoughts

Trust me, once you try this Ground Beef Enchilada Soup, you’ll want it in your weekly dinner rotation. Whether you’re chasing warmth on a chilly night or need a low-fuss meal that’s sure to impress, this soup always delivers. Grab your ingredients, invite your family, and get ready to fall in love with every spoonful!

Ground Beef Enchilada Soup Recipe