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Bowl of enchilada soup
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5 from 6 votes

Enchilada Soup

Rich and delicious soup with beans, tomatoes and corn. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: Mexican
Servings: 8 people
Calories: 219kcal
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



  • 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). 


Taste soup before serving.  Add salt and pepper if needed. 
Homemade or canned enchilada sauce can be used. 


Calories: 219kcal | Carbohydrates: 27g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 882mg | Potassium: 739mg | Fiber: 6g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 19.9mg | Calcium: 82mg | Iron: 4.3mg