Name: Beef Enchilada Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 1 medium onion (diced); 1 medium red bell pepper (diced); 1 1/2 lb ground beef; 4 garlic cloves (finely chopped); 1 teaspoon oregano; 1 can (14 oz / 400g) black beans (drained and rinsed); 1 can (7 oz / 200g) sweetcorn (drained or rinsed); 1 can (14 oz / 400g) diced tomatoes; 1 can (14 oz / 400g) red enchilada sauce; 6 cups beef broth; A handful fresh cilantro; Salt and freshly ground black pepper to taste; 1 cup shredded cheddar (to garnish)

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This super easy beef enchilada soup is loaded with all your favorite enchilada ingredients, and you can have it on the table in just over half an hour. Just perfect for those busy weeknights when you're craving something cozy!

For more taco-night flavor, don't miss my creamy cheesy taco pasta.

Bean enchilada soup is everything I love in a dinner-simple, hearty, and bursting with flavor. It's made with staples like ground beef, beans, enchilada sauce, and broth, all simmered together in one pot for an easy, no-fuss meal.

And fewer dishes means more time to relax (or, let's be honest, scroll TikTok).

The best way to describe it? It's like an enchilada in a bowl. Smoky, spicy, and packed with beans, veggies, and all the cozy vibes.

Grab some tortilla chips, a little cheese or sour cream, and you've got a dinner the whole family will go crazy for!

Why you'll love this beef enchilada soup

It's like eating an enchilada but in soup form - rich, smoky, and so cozy.
It's crazy easy to throw together with stuff you probably already have in your kitchen.
You can load it up with all your favorite toppings - cheese, tortilla chips, sour cream, avocado or anything else you fancy!

What you'll need

Olive oil - Just a little olive oil to get the onions and peppers nice and soft.

Onion - Both yellow and red onions work great here; yellow adds a classic sweetness, while red gives a slightly sharper flavor.

Red bell pepper - The sweet, bright flavor of red bell peppers balances out the smoky spices perfectly.

Ground beef - Go for lean ground beef so the soup isn't too greasy, but still has plenty of flavor. If you want even more flavor, try ground chuck!

Garlic - Fresh garlic brings that warm, garlicky goodness; just toss it in for a quick minute so it doesn't burn.

Oregano - A pinch of dried oregano adds a little earthy, herby magic that ties everything together.

Black beans - They add extra protein and a creamy texture to the soup. Rinse them well so the broth stays clean and light.

Sweetcorn - Canned, frozen or even fresh corn all work well in this recipe.

Diced tomatoes - Both regular and fire-roasted diced tomatoes are great choices.

Red enchilada sauce - This is where all the bold, smoky enchilada flavor comes from, so pick a brand you really like.

Beef broth - A good broth is key to a rich, flavorful soup!

Toppings - The toppings are where it's at with this soup - cheese, tortilla chips, sour cream, avocado, cilantro... basically, the more, the better!

Pro tip

Add a squeeze of fresh lime juice at the end to brighten up the flavors and makes everything pop in the best way!

How to make enchilada soup with ground beef

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Heat the olive oil in a large pot over medium heat, then sauté the onion and red bell pepper for 4-5 minutes until softened.

Add the ground beef and cook until browned, breaking it up with the spoon as you go. Stir in the garlic and oregano and cook for another minute.

Add the black beans, sweetcorn, diced tomatoes, red enchilada sauce, and beef broth, stirring to combine, and bring the soup to a boil.

Reduce the heat and let it simmer for 10 minutes, then season with salt and pepper, stir in the cilantro, and serve with shredded cheddar and extra cilantro on top.

Substitutions and variations

Use whatever beans you've got - pinto, kidney, or even chickpeas. A mix of beans is always fun!
Add some extra veggies like zucchini or spinach to make the soup even heartier and more colorful.
If you like spicy things, toss in a pinch of cayenne, chili powder, or a few jalapeño slices.
For a completely different kind of beefy comfort, my creamy Reuben soup is thick, cheesy and just as easy.

Helpful tips

I try to dice the onion and bell pepper about the same size so they cook evenly.
Let the ground beef get a little golden before adding the other ingredients. That caramelization adds a ton of flavor.
If you like the soup thicker, simmer it a bit longer. If you want it thinner, just add a splash of extra broth.

What to serve with ground beef enchilada soup

Tortilla chips
Cornbread
Fresh guacamole
Side salad with a lime vinaigrette
Mexican rice
Cheese quesadillas
Sliced avocado
Roasted veggies (like zucchini or bell peppers)
Sour cream and shredded cheese for extra toppings
Warm flour or corn tortillas

Leftovers and storage

Let the soup cool down first, then pop it into an airtight container and stick it in the fridge-it'll keep for up to 4 days.
Warm it gently on the stovetop or microwave a bowlful until it's nice and hot.
Pour your beef enchilada soup into freezer-safe containers (leave a little space at the top), freeze for up to 3 months, and thaw it in the fridge overnight before reheating.

Love these smoky flavors? My southwestern chicken chili delivers them in a hearty one-pot chili the whole family will fight over.

More cozy soup recipes

If you've tried this beef enchilada soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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