Description
This hearty Ground Beef Enchilada Soup is a flavorful and comforting dish combining seasoned ground beef, beans, corn, and diced green chilies in a rich, spiced broth. Topped with cheddar cheese, sour cream, and fresh cilantro, it’s an easy stovetop recipe perfect for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (4 oz) diced green chilies
- 4 cups beef broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup frozen corn kernels
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
Other Ingredients
- 1 tablespoon olive oil
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the pot: Heat a large pot or Dutch oven over medium heat and add the olive oil to warm it up.
- Sauté onion: Add the chopped onion and cook for 4-5 minutes until translucent, stirring occasionally to prevent burning.
- Add garlic: Stir in the minced garlic and cook for 1-2 minutes, stirring frequently to keep garlic from browning too much.
- Brown ground beef: Add the ground beef. Break it apart with a spoon or spatula and cook for 6-8 minutes until fully browned with no pink remaining.
- Drain fat: Carefully drain any excess fat from the pot and return it to heat.
- Add tomatoes and chilies: Stir in diced tomatoes with green chilies and the can of diced green chilies, mixing well into the beef.
- Add broth and simmer: Pour in 4 cups of beef broth and bring to a gentle simmer, stirring occasionally.
- Add beans: Once simmering, add the drained black beans and kidney beans, stirring to combine thoroughly.
- Add corn: Stir in frozen corn kernels and cook for 3-4 minutes until heated through.
- Season soup: Add ground cumin, chili powder, paprika, dried oregano, and black pepper. Stir well to evenly distribute spices.
- Simmer flavors: Let the soup simmer gently for another 10-15 minutes, stirring occasionally so flavors meld.
- Serve soup: Ladle the soup into individual serving bowls.
- Add cheese: Top each bowl with shredded cheddar cheese, letting it melt slightly.
- Add sour cream: Add a dollop of sour cream to each bowl for creaminess.
- Garnish and serve: Sprinkle fresh chopped cilantro over the top and serve immediately while hot.
Notes
- Draining excess fat after browning the beef helps reduce greasiness.
- You can adjust the chili powder and green chilies amount depending on your spice preference.
- For a vegetarian version, substitute ground beef with cooked lentils and use vegetable broth.
- This soup freezes well in airtight containers for up to 3 months.
- Serve with tortilla chips or warm corn tortillas for a full meal.
