Beef enchilada soup comes together with just 6 ingredients and 30 minutes, and tastes like a cozy ground beef enchilada in a bowl. With pantry staples like red enchilada sauce, diced tomatoes with green chiles, and black beans, it's a fast, flexible weeknight win that everyone will devour over and over.
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The backstory.
This started as a clean-out-the-kitchen night: a pound of lean ground beef to use up, a frozen jar of homemade red enchilada sauce, and a few pantry staples. Instead of rolling enchiladas, I simmered everything in one pot-six ingredients, cozy flavor, zero fuss!
xoxo Kori
It's a must-make.
Here's why this one earns a permanent spot in your weeknight rotation:
- Fast, simple, satisfying - brown ground beef, add pantry staples, and simmer; dinner's ready in about 30 minutes.
- Budget- and family-friendly - affordable ingredients, big flavors, and everyone can customize their bowl with tortilla chips and toppings.
- Every day, healthy - lean ground beef, no-salt-added cans, and low-sodium broth keep it balanced without losing that cozy comfort.
- Flexible for diets and tools - make it gluten-free with easy swaps, and even do a slow cooker or crockpot version.
It's like a creamy beef enchilada met a cozy soup-simple, saucy, and ready for toppings.
Let's talk texture and flavor.
Think deep, tomato-chile warmth from red enchilada sauce layered with savory beef and gentle heat from green chiles. The broth is rich yet bright, the black beans add creamy bite, and every spoonful feels like a ground beef enchilada reinvented for soup weather. Finish with shredded cheese, a dollop of sour cream, and crushed tortilla chips for that irresistible crunch.
What you'll need.
Here's what you're going to need to make beef enchilada soup:
- Lean ground beef: meaty flavor without excess grease, browns fast, and keeps the soup light but satisfying.
- Taco seasoning: a balanced mix of chili, cumin, garlic, and onion that seasons the beef and infuses the broth in one easy step.
- Red enchilada sauce: the saucy, tomato-chile base that brings classic enchilada flavor and a rich, slightly thick body.
- Canned diced tomatoes with green chilies: bright acidity to balance the richness, plus mild heat and extra juiciness.
- Canned black beans: creamy bite, extra protein and fiber, and a little natural thickening as they simmer.
- Low-sodium broth: beef or chicken broth can be used for a savory backbone that turns everything into a sip-able soup while letting you control the salt.
If you love this ground beef enchilada soup, try my viral Green Enchilada Chicken Soup, this Healthy Green Chicken Enchilada Soup is lower in fat and high protein, and my Chili's Copycat Chicken Enchilada Soup-three cozy bowls with big flavor and easy weeknight prep.
Customize it your way.
Customize this enchilada soup with ground beef to suit your mood:
- Swap ground turkey for ground beef to lighten it up while keeping protein high.
- Stir in 2-3 tablespoons cream cheese at the end for an extra luscious, creamy beef enchilada vibe.
- Use homemade enchilada sauce instead of canned for a from-scratch touch and deeper flavor.
- Add 1-2 cups diced zucchini or bell pepper for more veg and body; swap black beans for pinto beans if you prefer.
- For slow cooker convenience, brown the meat, then add everything to the cooker-beef stays tender and the flavors meld beautifully.
- Prefer shredded cheese pulls? Stir in a small handful of shredded cheese just before serving.
Flexible dietary swaps.
Make it your way while keeping that beef enchilada soup comfort:
- Gluten-free - use certified gluten-free enchilada sauce and taco seasoning; choose gluten-free tortilla chips for topping.
- Dairy-free - skip shredded cheese( or use plant-based); finish with avocado and cilantro for creaminess.
- Meatless - swap the ground beef for two cans of beans or a plant-based ground; keep all seasonings the same.
How to make this recipe.
Big flavor, minimal effort, and only six ingredients stand between you and dinner:
Brown beef
In a large pot, brown the ground beef; drain the fat.
Add ingredients
Stir in the rest of the ingredients.
Simmer
Bring to a boil, then reduce to a simmer.
How to serve it.
Make beef enchilada soup your own with simple finishers and plenty of tasty crunch:
- With crushed tortilla chips for crunch and a few whole tortilla chips on the side.
- With a dollop of sour cream or plain Greek yogurt for cool creaminess.
- Garnish shredded cheese, cilantro, and lime for a bright, melty finish
- Topped with diced avocado or jalapeño for extra richness or heat.
- Pair it with simple sides: warm corn tortillas, cheese quesadillas, cornbread, or a crunchy cabbage slaw.
- Party-style: ladle into mini cups ("soup shooters") with a wedge of lime and a few tortilla strips for easy snacking.
- Go extra-fresh: pico de gallo, diced red onion, radish slices, or a quick corn-and-cilantro salad spooned on top.
Kori's tips.
- Opt for 93% grass fed lean ground beef - It keeps things hearty without excess grease; drain and blot after browning for the cleanest flavor.
- Slow cooker shortcut - Brown the meat, then add everything to the slow cooker or crock pot and cook on Low 4-6 hours; this is a great cooker beef approach for busy days.
- Make it extra creamy - Stir in a few tablespoons of cream cheese off the heat for a silky, creamy beef enchilada finish.
- Thicken if you like - Whisk 1 tablespoon masa harina with 2 tablespoons water, stir in, and simmer a couple of minutes; or mash a half a cup of beans into the soup.
FAQ's
Cool completely, then refrigerate in an airtight container up to 4 days.
Yes. Freeze up to 3 months; thaw overnight in the fridge. Stir after reheating to recombine.
Microwave: Heat in a microwave-safe bowl in 60-90 second bursts, stirring between each, until hot.
Stovetop: Warm over medium heat, stirring occasionally; add a splash of broth if it's thicker after chilling.
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📖 The recipe.
Weeknight Enchilada Soup with Ground Beef
Ingredients
- 1 pound lean ground beef (93% lean, grass fed preferable)
- 1 recipe homemade taco seasoning or 1 store-bought packet (sugar-free, gluten-free)
- 1 (15 ounce) can 15 ounces red enchilada sauce (choose low sodium and gluten free if possible)
- 1 (10-ounce) can diced tomatoes with green chiles, no salt added
- 1 (15-ounce) can black beans, no-salt-added (rinsed and rained)
- 3 cups low-sodium beef or chicken broth
Instructions
- In a large pot over medium-high heat, cook the ground beef until browned, 5 to 6 minutes; drain the excess fat.
- Add the taco seasoning, enchilada sauce, tomatoes, black beans, and broth. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes. Adjust seasoning to taste.
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