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
  • 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*
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.