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:
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!
- 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
- 6 corn tortillas
- 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.
- 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 hot. Top with tortilla strips, a dollop of sour cream, a squeeze of lime and fresh chopped cilantro (optional).