Main Dish/ Recipe/ Soup

Enchilada Soup

June 16, 2018 (Last Updated: October 17, 2019)

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Enchilada Soup is comforting, nourishing and delicious.

A fresh squeeze of lime on a bowl of enchilada soup.

What is enchilada soup?

This enchilada soup is a cross between chili and chicken tortilla soup. The flavors sing with enchilada sauce and sets it apart from traditional chili and is thicker than tortilla soup.

Ground beef – or in my case ground elk burger is used as the meat in this soup. I typically use ground elk burger in any recipe that calls for ground beef.

Elk burger is very lean, and the taste is a just a bit different but it can usually be substituted for ground beef. You, of course, can use ground beef. Just make certain to drain off any excess fat after browning the burger.

Sliced limes next to a bowl of soup.

I like to top my Enchilada Soup with crispy tortillas strips. Just a few is all you need, but I always make twice as many as I need, because I tend to nibble on the strips prior to dinner! This soup would also be great with some homemade cheese biscuits

Crispy corn tortillas strips piled on a white board and in a blue patterned bowl.

I used homemade enchilada sauce in this soup, but you can use canned enchilada sauce instead. 

Other Great Soup Recipes:

Creamy Tomato Soup

Creamy Chicken and Wild Rice Soup

Cheesy Broccoli Soup

Chicken Noodle Soup

Clam Chowder

Slow Cooked Tomato Soup A fresh lime being squeezed over a bowl of soup.

If you make this recipe, Iā€™d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

If you loved this recipe you’ll LOVE all the others in this category. Check out all my soup recipes here!

5 from 4 votes
Bowl of enchilada soup
Enchilada Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Rich and delicious soup with beans, tomatoes and corn. 

Course: Dinner, Lunch
Cuisine: Mexican
Keyword: Enchilada Soup, soup, Soup Recipes
Servings: 8 people
Calories: 219 kcal
Author: Kathy
Ingredients
Soup
  • 1 pound ground beef or ground elk burger
  • 1 cup onion diced
  • 1 clove garlic minced
  • 5 cups chicken broth
  • 1 can Diced Tomato 28 oz can
  • 1 Tablespoon ground cumin
  • 1 Tablespoon ground chili powder
  • 1 Tablespoon dried parsley flakes
  • 1 can enchilada sauce 28 oz can
  • 1 can black beans, rinsed and drained 15.25 oz can
  • 1 cup frozen corn
Tortilla Strips
  • 6 corn tortillas
Instructions
Soup
  1. In a soup pot, brown ground beef or ground elk. Drain off any grease. 

  2. Add onions. Saute over medium heat for about 5 minutes. Add garlic and saute for an additional 2 minutes.

  3. Add broth, tomatoes, cumin, chili powder, parsley flakes and enchilada sauce. Cook over medium low heat for 15-20 minutes.

  4. Add black beans and corn. Heat through. 

Tortilla Strips
  1. Stack tortillas together. Slice into thin strips. 

  2. Spray a baking sheet with non-stick cooking spray. Sprinkle tortilla strips on baking sheet.

  3. Bake in a 350 degree oven for 15-20 minutes, stir strips every 5 minutes. 

  4. When strips are crispy, remove from oven and let cool. 

Serve Soup
  1. Serve soup hot. Top with tortilla strips, a dollop of sour cream, a squeeze of lime and fresh chopped cilantro (optional). 

Recipe Notes

Taste soup before serving.Ā  Add salt and pepper if needed.Ā 

Homemade or canned enchilada soup can be used.Ā 

Nutrition Facts
Enchilada Soup
Amount Per Serving
Calories 219 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 35mg12%
Sodium 882mg38%
Potassium 739mg21%
Carbohydrates 27g9%
Fiber 6g25%
Sugar 2g2%
Protein 18g36%
Vitamin A 365IU7%
Vitamin C 19.9mg24%
Calcium 82mg8%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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11 Comments

  • Reply
    Fred G
    January 18, 2019 at 1:19 pm

    5 stars
    A bowl of this soup on a cold January evening sounds great.

  • Reply
    Stacey @ The Sugar Coated Cottage
    June 22, 2018 at 5:17 am

    This soup looks wonderful, I love the little crispy tortilla strips on top to! It would be a perfect dinner on the deck! Take care.

    • Reply
      Kathy
      June 28, 2018 at 6:40 pm

      Some of our summer evenings are still so cool and a bowl of soup would be perfect!

  • Reply
    Karen (Back Road Journal)
    June 20, 2018 at 10:05 am

    I really enjoy Mexican food and you have me intrigued with your soup…I can’t wait to give it a try.

  • Reply
    allie
    June 18, 2018 at 5:30 pm

    Ground elk burger, huh? Good to know Kathy. I actually have some ground moose meat in my freezer, I might just try that in this recipe, maybe mix it with some ground beef. I like how easy this is, and of course the lime and tortilla strips make it. My boys will love this!

    • Reply
      Kathy
      June 20, 2018 at 7:51 am

      Any type of ground burger would work – ground turkey, ground beef, ground venison, ground elk or ground moose! It’s all a matter of what’s available and what you like! šŸ™‚

  • Reply
    Dawn - Girl Heart Food
    June 18, 2018 at 7:38 am

    5 stars
    How good does this look, Kathy?! Love those crispy tortilla strips on top! Definitely would love to give this one a try šŸ™‚

  • Reply
    annie@ciaochowbambina
    June 18, 2018 at 6:07 am

    5 stars
    Chili is a favorite of my husband, chicken tortilla soup is a favorite of my kids…I’m about to make everyone very happy with this one! Thanks for sharing!!

  • Reply
    David @ Spiced
    June 18, 2018 at 5:26 am

    This enchilada soup looks amazing, Kathy! I remembering ordering enchilada soup for the very first time at a Mexican restaurant down in Baton Rouge when I lived there…and I’ve been hooked on it ever since! Interesting note about the elk burger. Beef is far common around here than elk, but if I stumble into elk in the store then I know how to use it now! šŸ™‚

  • Reply
    Mary Ann | The Beach House Kitchen
    June 17, 2018 at 12:22 pm

    5 stars
    My husband Tom would love this Kathy! And he would have a hard time sharing the tortilla strips!

    • Reply
      Kathy
      June 18, 2018 at 5:03 am

      The tortilla strips are tough to resist!

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