Main Dish/ Recipe/ Soup

Enchilada Soup

Enchilada soup is so comforting and nourishing. This soup is perfect for lunch or a light dinner.

Enchilada Soup is comforting, nourishing and delicious.

A fresh squeeze of lime on a delicious bowl of 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.

Limes are a perfect condiment to add to Enchilada 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!

Crispy corn tortillas strips are perfect to add to Enchilada Soup.

5 from 3 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
  • 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
  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.  Add salt and pepper if needed. 

Homemade or canned enchilada soup can be used. 

Nutrition Facts
Enchilada Soup
Amount Per Serving
Calories 219 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 35mg 12%
Sodium 882mg 37%
Potassium 739mg 21%
Total Carbohydrates 27g 9%
Dietary Fiber 6g 24%
Sugars 2g
Protein 18g 36%
Vitamin A 7.3%
Vitamin C 24.1%
Calcium 8.2%
Iron 23.9%
* Percent Daily Values are based on a 2000 calorie diet.

Other Great Recipes to Try

Homemade enchilada sauceEnchilada Sauce

Perfect way to use up left over turkey: turkey tortilla soup.Turkey Tortilla Soup

Homemade enchilada soup made with black beans, corn and enchilada sauce.

Enchilada soup is full of black beans and corn with a delicious tomato and enchilada broth.  #soup #enchiadasoup #souprecipes #dinner #lunch

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

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

    • Reply
      June 18, 2018 at 5:03 am

      The tortilla strips are tough to resist!

  • 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! 🙂

  • Reply
    [email protected]
    June 18, 2018 at 6:07 am

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

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

  • Reply
    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
      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! 🙂

  • 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
    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
      June 28, 2018 at 6:40 pm

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

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