Enchilada Soup

Enchilada Soup is comforting, nourishing and delicious.

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.

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. 

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

5 from 4 votes

Print

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.  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.