Description
This Ground Beef Enchilada Soup is a hearty and flavorful dish that combines the savory taste of ground beef with creamy enchilada sauce, diced tomatoes with green chilies, and a blend of spices. Enhanced with cream cheese for a smooth texture and topped with crunchy tortilla chips, shredded cheese, and fresh cilantro, it’s a perfect comfort food that comes together quickly on the stovetop, making it ideal for a cozy weeknight meal.
Ingredients
Scale
Meat and Dairy
- 1 lb ground beef
- 4 oz cream cheese, cubed
- Sour cream, for serving
- Shredded cheese (Mexican blend or cheddar), for garnish
Vegetables and Aromatics
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 1 teaspoon minced garlic
- 1 cup frozen corn
- Chopped cilantro, for garnish
- Lime wedges, optional for serving
Liquids and Canned Goods
- 2 cups beef broth
- 1 (10 oz) can enchilada sauce
- 1 (10 oz) can diced tomatoes with green chilies
Spices and Oils
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
Others
- Broken tortilla chips or strips, for topping
Instructions
- Cook the Ground Beef: In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat to keep the soup lighter.
- Prepare the Soup Base: To the pot with the cooked beef, add the chopped onion, bell pepper, and minced garlic. Cook for 3-4 minutes until the vegetables have softened and the aromas are released.
- Add Seasoning and Liquids: Stir in the taco seasoning, diced tomatoes with green chilies, and beef broth. Bring the mixture to a simmer, allowing the flavors to meld.
- Add the Cream Cheese and Enchilada Sauce: Incorporate the cubed cream cheese and enchilada sauce into the pot. Stir continuously until the cream cheese has completely melted and the soup takes on a creamy texture.
- Simmer the Soup: Add the frozen corn, then let the soup simmer gently for an additional 10-15 minutes. This allows all the flavors to blend beautifully.
- Serve: Ladle the hot soup into bowls and top with broken tortilla chips or strips, shredded cheese, a dollop of sour cream, chopped cilantro, and a squeeze of lime juice if desired. Enjoy immediately for the best flavor and texture.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For a spicier soup, add jalapeño peppers or increase the amount of diced green chilies.
- If you prefer a thicker soup, simmer it a bit longer or add a small amount of cornstarch slurry to thicken.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
- To make this recipe gluten-free, ensure your taco seasoning and enchilada sauce are gluten-free certified.
