Description
The Ground Beef Enchilada Soup is a delightful fusion of Tex-Mex flavors, combining hearty ground beef with creamy cheese, enchilada sauce, and a vibrant mix of vegetables. Every spoonful is a warm embrace of zesty, comforting spices balanced with the coolness of sour cream and the crunch of tortilla strips. This dish is perfect for busy weeknights or a cozy weekend gathering. It’s easy to prepare, customizable to suit different palates, and guaranteed to become a family favorite. Serve it with cornbread or warm tortillas to create a complete, soul-warming meal that’s as delightful to make as it is to enjoy.
Ingredients
Units
Scale
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 1 teaspoon minced garlic
- 2 tablespoons taco seasoning
- 2 cups beef broth
- 1 can (10 oz) red enchilada sauce
- 1 can (10 oz) diced tomatoes and green chiles
- 1 cup frozen corn
- 4 oz cream cheese, cubed
- 1 cup shredded Mexican blend or cheddar cheese
- Optional toppings: tortilla strips, sour cream, chopped cilantro, lime wedges
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef, breaking it apart into crumbles, and brown for 5-6 minutes.
- Stir in chopped onion and bell pepper, sautéing until soft, about 3-4 minutes.
- Add minced garlic and taco seasoning, cooking for 30 seconds until fragrant.
- Pour in beef broth, enchilada sauce, and diced tomatoes with green chiles. Stir to combine, then bring to a gentle boil.
- Add frozen corn and reduce heat to a simmer. Let the soup cook for 10 minutes to meld the flavors.
- Stir in cream cheese and shredded cheese, mixing until melted and smooth. Remove from heat.
- Serve hot, garnished with tortilla strips, sour cream, cilantro, and lime wedges, as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes