Beef Enchilada Soup
This Beef Enchilada Soup is flavorful, filling, and so comforting on cold days. It's a homemade enchilada broth filled with ground beef, beans, and corn.
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 - store-bought or homemade
- 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.
Did you try this recipe?Please take a minute to leave a rating and comment below. My community of readers appreciate it and I do too!
