Description
This Ground Beef Enchilada Soup is a hearty and creamy Mexican-inspired dish featuring seasoned ground beef, enchilada sauce, cream cheese, and a medley of vegetables. Perfect for a comforting and flavorful meal, it’s topped with classic garnishes like shredded cheese, sour cream, tortilla chips, and cilantro for an authentic touch.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 2 cups beef broth
- 1 (10 oz) can enchilada sauce
- 4 oz cream cheese, cubed
- 1 (10 oz) can diced tomatoes with green chilies
- 1 teaspoon minced garlic
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 1 cup frozen corn
- 2 tablespoons taco seasoning
Garnishes
- Broken tortilla chips or strips
- Sour cream
- Shredded cheese (Mexican blend or cheddar)
- Lime wedges (optional)
- Chopped cilantro
Instructions
- Cook the Ground Beef: In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
- Drain Excess Fat: Once the beef is browned, drain any excess fat from the pot to keep the soup from being greasy.
- Sauté Vegetables: Add the chopped onion, bell pepper, and minced garlic to the pot. Cook for 3-4 minutes until the vegetables are softened and fragrant.
- Add Seasoning and Broth: Stir in the taco seasoning, diced tomatoes with green chilies, and beef broth. Bring the mixture to a gentle simmer to combine the flavors.
- Add Cream Cheese and Enchilada Sauce: Incorporate the cubed cream cheese and enchilada sauce into the pot. Stir continuously until the cream cheese melts completely and the soup becomes creamy.
- Simmer Soup with Corn: Add the frozen corn to the pot, then simmer the soup for an additional 10-15 minutes to let all ingredients meld together and the flavors deepen.
- Serve and Garnish: Ladle the hot soup into bowls and top with broken tortilla chips, shredded cheese, sour cream, fresh cilantro, and a squeeze of lime juice if desired. Serve immediately and enjoy!
Notes
- You can substitute ground turkey or chicken for a lighter protein option.
- Adjust the spice level by using mild or hot enchilada sauce and taco seasoning according to preference.
- For a thicker soup, simmer a bit longer to allow some liquid to evaporate.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Add extra vegetables like black beans or jalapeños for variation.
