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Enchilada Soup is comforting, nourishing and delicious. This flavorful soup is filled with all the flavors of an enchilada with ground beef, tomatoes, corn and black beans.
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.
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 Chicken and Wild Rice Soup
If you make this recipe, I’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!
Enchilada Soup
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
- In a soup pot, brown ground beef or ground elk. Drain off any grease.
- Add onions. Saute over medium heat for about 5 minutes. Add garlic and saute for an additional 2 minutes.
- Add broth, tomatoes, cumin, chili powder, parsley flakes and enchilada sauce. Cook over medium low heat for 15-20 minutes.
- Add black beans and corn. Heat through.
Tortilla Strips
- Stack tortillas together. Slice into thin strips.
- Spray a baking sheet with non-stick cooking spray. Sprinkle tortilla strips on baking sheet.
- Bake in a 350 degree oven for 15-20 minutes, stir strips every 5 minutes.
- When strips are crispy, remove from oven and let cool.
Serve Soup
- Serve soup hot. Top with tortilla strips, a dollop of sour cream, a squeeze of lime and fresh chopped cilantro (optional).
Notes
Nutrition
11 Comments
Fred G
January 18, 2019 at 1:19 pmA bowl of this soup on a cold January evening sounds great.
Stacey @ The Sugar Coated Cottage
June 22, 2018 at 5:17 amThis soup looks wonderful, I love the little crispy tortilla strips on top to! It would be a perfect dinner on the deck! Take care.
Kathy
June 28, 2018 at 6:40 pmSome of our summer evenings are still so cool and a bowl of soup would be perfect!
Karen (Back Road Journal)
June 20, 2018 at 10:05 amI really enjoy Mexican food and you have me intrigued with your soup…I can’t wait to give it a try.
allie
June 18, 2018 at 5:30 pmGround 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!
Kathy
June 20, 2018 at 7:51 amAny 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! 🙂
Dawn - Girl Heart Food
June 18, 2018 at 7:38 amHow good does this look, Kathy?! Love those crispy tortilla strips on top! Definitely would love to give this one a try 🙂
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June 18, 2018 at 6:07 amChili 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!!
David @ Spiced
June 18, 2018 at 5:26 amThis 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! 🙂
Mary Ann | The Beach House Kitchen
June 17, 2018 at 12:22 pmMy husband Tom would love this Kathy! And he would have a hard time sharing the tortilla strips!
Kathy
June 18, 2018 at 5:03 amThe tortilla strips are tough to resist!