Beef Enchilada Soup Flavorful (Printable)

A savory mix of beef, beans, corn, and rich enchilada broth topped with crispy tortilla strips.

# What You Need:

→ Beef and Aromatics

01 - 1 lb ground beef
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced

→ Soup Base

04 - 4 cups beef broth
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1 can (15 oz) kidney beans, drained and rinsed
07 - 1 can (15 oz) diced tomatoes
08 - 1 cup frozen or canned corn kernels, drained if canned
09 - 1 can (10 oz) red enchilada sauce
10 - 1 teaspoon ground cumin
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon ground black pepper

→ Tortilla Strips

16 - 6 small corn tortillas
17 - 2 tablespoons vegetable oil
18 - 1/4 teaspoon salt

→ Toppings

19 - 1 cup shredded cheddar or Monterey Jack cheese
20 - 1/2 cup sour cream
21 - 1 avocado, diced
22 - 1/4 cup chopped fresh cilantro
23 - Lime wedges

# How To Make It:

01 - Preheat oven to 400°F. Cut tortillas into thin strips. Toss with vegetable oil and 1/4 teaspoon salt. Spread on a baking sheet and bake for 8-10 minutes, stirring once, until golden and crisp. Set aside.
02 - In a large pot or Dutch oven over medium heat, cook ground beef until browned, breaking it up with a spoon for about 5 minutes. Drain excess fat if needed.
03 - Add diced onion and cook for 3-4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
04 - Add beef broth, black beans, kidney beans, diced tomatoes, corn, enchilada sauce, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir well to combine all ingredients.
05 - Bring soup to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally to develop flavors.
06 - Taste and adjust seasoning if needed. Serve hot, topped with crispy tortilla strips and your choice of additional toppings such as cheese, sour cream, avocado, cilantro, or lime wedges.

# Expert Tips:

01 -
  • Everything you love about beef enchiladas transforms into a soul warming soup in under an hour
  • The homemade tortilla strips stay crispy and add that perfect restaurant style crunch
  • Leftovers taste even better the next day, making it ideal for meal prep or feeding a crowd
02 -
  • Always store tortilla strips separately from the soup, or they will get soggy within minutes
  • The soup continues to thicken as it sits, so add a splash of broth when reheating leftovers
  • Let the soup rest for 5 minutes off heat before serving to let the flavors fully marry
03 -
  • Cook the soup a day ahead if possible, the flavors deepen remarkably overnight
  • Double the tortilla strip recipe because they disappear as soon as they hit the table
  • Use a slotted spoon to serve if you prefer a chunkier bowl with less broth

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