You are going to love my Beef Enchilada Soup. It’s made with homemade enchilada sauce, ground beef, sweet corn, and 2 types of beans. The perfect option for cozy soup weather!

Hands-down, this my favorite soup to make! It’s flavorful, filling, and that little bit of spice is just so comforting on cold days.
You’ll love how easy it is to make any night of the week (and it’s not an all day on the stove soup). Actually, this recipe takes about 45 minutes to make but tastes like it’s been simmering all afternoon. It’s loaded with pinto and black beans, ground beef, a little corn, and a homemade enchilada sauce. It’s seriously one delicious bowl of soup!
For more ground beef recipes try my ground beef sliders, chili cheese nachos, or these family-favorite sloppy joes.

Ingredients for Beef Enchilada Soup
Here’s what you need to make this soup recipe and a few notes. Keep reading!
- Ground Beef: Always use a lean 93/7 ground beef. The least amount of fat, the better.
- Yellow Onion: Chopped into very small pieces.
- Fresh Garlic: Finely minced or grated.
- Extra Virgin Olive Oil
- All-Purpose Flour
- Chicken Stock: Note that you want to buy stock and not broth. Stock is the more flavorful which is what we need for this soup.
- Tomato Sauce: Make sure it’s a can of tomato sauce and not marinara sauce or pizza sauce. It shouldn’t contain spices, sugar, and other types of flavorings.
- Seasoning Blend: This is a mixture of garlic powder, onion powder, cumin, paprika, chili powder, salt, and black pepper.
- Fire Roasted Tomatoes: I recommend using the ones that come with green chilis. This adds a little spice without being overwhelming. If you do not want spice, just buy a can of regular fire roasted tomatoes.
- Black Beans: Canned, and rinsed with cool water.
- Pinto Beans: Also canned and rinsed with cool water.
- Corn: I recommend using frozen corn, but canned or fresh cut off the cob works great too.
How to Make Beef Enchilada Soup
1. Make the homemade enchilada sauce. Cook the olive oil and all-purpose flour into paste before adding some of the chicken stock. Once it thickens up you will add the remaining stock, tomato sauce, and the homemade seasoning blend. Allow the sauce to simmer and reduce by half.
2. Put together and simmer the soup. Brown ground beef with the onion and garlic. Add chicken stock, fire roasted tomatoes with chilis, and homemade enchilada sauce, bring it to a boil. Throw in the pinto beans, black beans, and frozen corn, allow the soup to simmer a few minutes.
3. Serve the Beef Enchilada Soup. I recommend topping yours with sour cream, tortilla chips, shredded cheddar cheese, and fresh cilantro, like we did!
Storing & Freezing Information
Your leftover Beef Enchilada Soup should be stored in an airtight container and in the refrigerator for no more than 5 days. And if you don’t think you can eat it within that time frame, freeze it.
Frozen soup lasts up to 3 months if stored in wide-mouth glass jars or freezer-safe containers and bags. When you’re ready to enjoy your frozen or leftover soup, reheat it in the microwave or on the stove top until it comes to a gentle simmer. One thing to note, the beans may break down when you reheat it, but that will be the only difference.
Frequently Asked Questions (FAQ’s)
More Soup Recipes You Might Enjoy
Beef Enchilada Soup
EQUIPMENT
- large pot - or Dutch oven
- saucepan - medium
INGREDIENTS
- 1 pound ground beef - lean 93/7
- 1 medium yellow onion - finely diced
- 4 cloves garlic - finely minced or grated
- 3 cups chicken stock
- 1 10 oz can fire roasted tomatoes - with green chilies
- 1 15.5 oz can pinto beans - rinsed with cool water
- 1 15.5 oz can black beans - rinsed with cool water
- 1 ½ cups sweet corn - frozen
- optional toppings - sour cream, shredded cheddar cheese, fresh cilantro, and tortilla chip strips
Homemade Enchilada Sauce
- 2 tablespoons extra virgin olive oil
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 10 oz can tomato sauce - Hunt's
Homemade Spice Blend
- 1 ½ teaspoon cumin
- 1 ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
INSTRUCTIONS
For the Homemade Enchilada Sauce
- In a small bowl, whisk together the cumin, paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Set aside the homemade spice blend.
- Heat extra virgin olive oil over medium heat in a medium-sized saucepan. Add the flour and stir constantly until it becomes thick. Continue stirring and allow it to cook for 1 minute. Add ½ cup chicken stock and immediately stir again until it becomes a smooth paste.
- Stir in the remaining chicken stock, tomato sauce, and homemade spice blend. Increase heat to medium-high and allow the sauce to thicken. Once it has reduced by half, remove it from the heat and set aside.
For the Beef Enchilada Soup
- In a large pot or Dutch oven, cook the ground beef and finely diced onion over medium-high heat. Once crumbled and fully cooked, add the minced garlic and cook for an additional minute until fragrant.ELIZABETH'S NOTE: If the ground beef mixture has a lot of excess grease, strain it away before moving on.
- Pour in the chicken stock, fire roasted tomatoes with green chilies (with juice), and homemade enchilada sauce. Stir and bring the mixture to a boil.
- Add the rinsed black beans, rinsed pinto beans, and frozen corn. Cover the pot and allow the soup to cook for 3 to 4 minutes.
- Remove soup from the heat and season with salt and pepper to taste preferences. Serve as is or with optional toppings: shredded cheddar cheese, sour cream, cilantro, and tortilla chip strips.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight container, for 5 days. Reheat in the microwave or on the stove top until it comes to a gentle simmer.
FREEZING INFORMATION
- Frozen, in a wide-mouth glass jar or freezer-safe container, for 3 months. Reheat in the microwave or on the stove top until it comes to a gentle simmer.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.