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–+ servings
Stephanie

Spicy Ground Beef Enchilada Soup: A Flavor Explosion!

A hearty and flavorful Spicy Ground Beef Enchilada Soup that combines ground beef, beans, corn, and spices for a delicious meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 can 15 ounces corn, drained
  • 1 can 10 ounces red enchilada sauce
  • 1 can 14.5 ounces diced tomatoes with green chilies
  • 4 cups beef broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • Tortilla chips for serving

Method
 

  1. In a large pot over medium heat, cook the ground beef until browned. Drain excess fat if necessary.
  2. Add the diced onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion is translucent.
  3. Stir in the black beans, corn, enchilada sauce, diced tomatoes, beef broth, chili powder, cumin, paprika, salt, and pepper. Bring the mixture to a boil.
  4. Reduce heat and let the soup simmer for 20-25 minutes, stirring occasionally.
  5. Taste and adjust seasoning if needed. Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro. Add tortilla chips for crunch.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 20gProtein: 24gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 800mgFiber: 6gSugar: 3g

Notes

  • For a spicier kick, add diced jalapeños or a dash of hot sauce to the soup.
  • To make it vegetarian, substitute the ground beef with crumbled tofu or additional beans and use vegetable broth instead of beef broth.

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