Creamy Beef Enchilada Soup Recipe

Some dishes just wrap you in a cozy hug, don’t they? This creamy beef enchilada soup is one of those meals that feels like it was made for chilly evenings, busy weeknights, or even impromptu family dinners. Packed with bold Mexican-inspired flavors, hearty ground beef, and a velvety, creamy base, this soup is like your favorite beef enchiladas—but in a spoonable, slurpable form. Oh, and the toppings? They’re not just optional—they’re essential for turning this soup into something absolutely crave-worthy.

this RECIPE

A memory of rainy days and enchilada cravings

I still remember the first time I made this soup. It was one of those rainy evenings when you can hear the steady drumming on the roof, and all you want to do is stay cozy indoors. I had been craving enchiladas for days but didn’t feel like rolling tortillas or waiting for them to bake. With a half-empty fridge and some pantry staples staring back at me, this soup was born.

As the aroma of garlic and taco seasoning filled my kitchen, my roommate wandered in, sniffed the air, and immediately asked, “What’s cooking?!” We ended up devouring bowl after bowl, topped with way too much cheese and tortilla strips. Now, every time I make this, I’m reminded of that rainy evening, sitting by the window, soup in hand, watching the world outside blur into gray.

Where does enchilada soup come from?

Enchilada soup takes inspiration from traditional Mexican cuisine, particularly the beloved enchilada—a tortilla rolled around a savory filling and smothered in a rich sauce. While enchiladas date back to Aztec times, this soup is a more modern Tex-Mex spin, capturing all the flavors of the dish without the fuss of assembling and baking. The concept of turning popular meals into soups isn’t new—it’s all about convenience and getting that same flavor in a simpler, cozier format. Over the years, enchilada soup has evolved to include variations with chicken, beans, or even vegetarian options. But this creamy beef version? It’s the ultimate bowl of comfort.

Let’s talk ingredients: the stars of this soup

Ground beef

The heart of the soup! Ground beef brings a meaty, savory depth to every bite. If you’re out of ground beef, ground turkey or chicken work just fine, though the flavor will be slightly lighter. Look for lean ground beef (80/20 is perfect) to avoid an overly greasy soup.

Yellow onion and bell pepper

These veggies add sweetness and texture to the soup. Red or orange bell peppers can substitute for a slightly sweeter touch. When picking bell peppers, look for ones with firm, glossy skin and no soft spots.

Garlic

Aromatic and flavorful, garlic is what makes this soup truly fragrant. If you’re out of fresh garlic, a teaspoon of garlic powder will work in a pinch (but fresh is always better!).

Taco seasoning

This magical mix of spices brings all the classic Tex-Mex flavors to life. If you’ve run out, you can make your own with chili powder, cumin, paprika, onion powder, and a pinch of cayenne for heat.

Low-sodium beef broth

Beef broth is the foundation of the soup’s flavor. Low-sodium is key since you’re adding taco seasoning and other salty ingredients. In a bind, chicken or vegetable broth will work, but beef broth keeps the soup rich and hearty.

Diced tomatoes and green chilies

A can of these little gems adds tangy acidity and a touch of heat. If you prefer your soup milder, use plain diced tomatoes instead.

Enchilada sauce

This is where the enchilada magic happens! Choose a mild or medium sauce depending on your spice tolerance. If you don’t have enchilada sauce on hand, a mix of tomato sauce, chili powder, and cumin can mimic the flavor.

Cream cheese

The secret to that creamy, luscious texture. Softened cream cheese melts beautifully into the soup, giving it a velvety finish. Want to lighten it up? Neufchâtel cheese is a great lower-fat alternative.

Frozen corn

Corn adds bursts of sweetness and texture. If frozen corn isn’t available, canned or fresh corn works just as well—just drain or cook it first.

Kitchen gear: what you need (and what you can skip)

For this recipe, a large Dutch oven or a heavy-bottomed pot is your best friend. It heats evenly and gives the soup plenty of room to simmer without splattering all over your stovetop. Don’t have one? A large stockpot will do the trick just fine.

You’ll also need a good wooden spoon or spatula for breaking up the ground beef and stirring, a sharp knife for chopping veggies, and a cutting board. If you’re feeling fancy, a ladle is great for serving, but let’s be honest—any large spoon works just fine.

Step-by-step: making creamy beef enchilada soup

1. Brown the beef: Heat the olive oil in your Dutch oven over medium-high heat. Toss in the ground beef, breaking it up with your spoon, and let it sit undisturbed for about 3 minutes. That undisturbed part is key—you want it to develop a nice brown crust before stirring. Once browned, give it a good stir and cook until it’s almost done.
2. Add the veggies: Toss in the chopped onion and bell pepper. Sauté them with the beef until softened, about 3-4 minutes. Don’t rush this step; the veggies’ sweetness deepens as they cook.
3. Flavor it up: Add the minced garlic and taco seasoning. Stir for about 30 seconds, just until everything smells irresistible.
4. Pour in the broth: Scrape up those delicious browned bits stuck to the bottom of the pot (that’s where the flavor hides). Then add the diced tomatoes, enchilada sauce, and corn. Bring everything to a gentle bubble.
5. Make it creamy: Reduce the heat to low and stir in the cubed cream cheese. Stir patiently until it melts completely—trust me, it’s worth the wait.
6. Serve it up: Ladle the soup into bowls and let the toppings party begin!

Variations to try (because one recipe is never enough)

• Vegetarian twist: Swap the beef for black beans or pinto beans, and use vegetable broth instead of beef broth.
• Spicy version: Use hot enchilada sauce and toss in a diced jalapeño with the veggies.
• Dairy-free: Substitute dairy-free cream cheese, and top with avocado slices instead of shredded cheese.
• Chicken enchilada soup: Use shredded rotisserie chicken in place of beef for a lighter version.
• Seasonal touches: Add zucchini or fresh tomatoes in summer, or roasted sweet potatoes for a fall-inspired soup.

Serving ideas: how to make it a feast

Serve your soup with plenty of shredded cheese, a dollop of sour cream, and crunchy tortilla strips for texture. Sprinkle fresh cilantro on top for color and brightness. A squeeze of lime over the soup just before eating takes the flavors to another level! Pair it with a side of warm cornbread or a simple green salad for a complete meal.

Perfect drink pairings

Keep it refreshing with drinks like a zesty lime agua fresca or a chilled hibiscus iced tea. If you’re looking for something creamy, a horchata (sweet rice milk with cinnamon) complements the flavors beautifully. And of course, you can never go wrong with a tall glass of iced tea or sparkling water with a twist of lime.

Storing and reheating tips

Got leftovers? Lucky you! Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or pop it in the microwave in 1-minute intervals, stirring in between. If the soup thickens after chilling, just add a splash of broth or water to thin it out.

Freezing? Skip the cream cheese when making the soup and add it fresh after reheating to prevent texture changes.

Scaling it up or down

This recipe makes about 4-6 hearty servings, but it’s easy to adjust. For a smaller batch, simply halve the ingredients. For a crowd, double everything—but use a larger pot and give it a bit more simmer time to ensure the flavors meld perfectly.

FAQs

1. Can I make this soup ahead of time?

Absolutely! It tastes even better the next day as the flavors deepen. Just store it in the fridge and reheat when ready.

2. How can I make this gluten-free?

Use a gluten-free taco seasoning and check that your enchilada sauce is gluten-free.

3. What toppings work best?

Shredded cheese, sour cream, tortilla strips, cilantro, and lime are classics. Avocado and diced jalapeños are great too!

4. Can I use fresh tomatoes instead of canned?

Yes! Roast and dice about 4 medium tomatoes for a deeper flavor.

5. How spicy is this soup?

It’s mildly spicy, but you can adjust the heat by using mild enchilada sauce or adding extra chilies.

Go ahead, grab your spoon, and dive in—you’ll be making this soup again and again!

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