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Ground Beef Enchilada Soup

A comforting and creamy soup made with ground beef, zesty enchilada sauce, and hearty beans, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 lb Ground Beef Can swap for turkey or plant-based options.
  • 1 can Black Beans Drain and rinse.
  • 1 can Kidney Beans Drain and rinse.
  • 1 cup Corn Can use fresh, frozen, or canned.
  • 1 medium Onion, chopped Shallots or leeks can be substituted.
  • 2 cloves Garlic, minced Fresh is best, but garlic powder can work too.
  • 2 cups Beef Broth For a lighter version, use vegetable broth.
Seasoning and Sauce
  • 1 cup Enchilada Sauce Homemade or store-bought both work.
  • 1 tsp Chili Powder Adjust to taste.
  • 1 tsp Cumin Adjust to taste.
  • to taste Salt and Pepper Essential seasonings; taste as you go.
Toppings
  • 1 cup Shredded Cheese Try cheddar, Monterey Jack, or a dairy-free alternative.
  • 1/4 cup Chopped Cilantro Omit if not a fan.

Method
 

Preparation
  1. Chop the onion and mince the garlic.
  2. Drain and rinse the black beans and kidney beans.
  3. Measure out all your ingredients to have them ready.
Cooking
  1. In a large pot, brown the ground beef over medium heat until no longer pink.
  2. Add the chopped onion and minced garlic, cooking until onions are translucent.
  3. Stir in the black beans, kidney beans, corn, enchilada sauce, chili powder, cumin, and beef broth.
  4. Bring the soup to a simmer, letting it cook for about 15–20 minutes.
Serving
  1. Ladle the soup into bowls.
  2. Top with shredded cheese and chopped cilantro.
  3. Serve hot and enjoy!

Notes

Perfect for meal prep and holds up well in the fridge. Portion leftovers for easy reheating throughout the week. Can be frozen for up to 3 months, but note that texture may change slightly upon thawing.