Loaded Beef Enchilada Soup

There’s something incredibly comforting about a warm bowl of soup that’s packed with bold flavors and hearty ingredients. Loaded Beef Enchilada Soup is exactly that—a vibrant, satisfying meal that combines the rich taste of seasoned beef with the tangy kick of enchilada sauce and a medley of colorful veggies and beans. This soup is perfect for chilly evenings, weeknight dinners, or whenever you crave a dish that feels both indulgent and nourishing. Every spoonful bursts with layers of flavor, topped with crispy corn tortilla strips, creamy sour cream, sharp cheddar cheese, and fresh cilantro for that ultimate finishing touch.

Why It Deserves a Spot

Loaded Beef Enchilada Soup stands out because it’s the perfect blend of convenience and flavor. Using pantry staples and a handful of fresh ingredients, you can whip up a meal that tastes like it simmered all day long. The ground beef is seasoned with taco spices, simmered in rich enchilada sauce and beef bone broth, then combined with beans, sweet corn, and diced tomatoes for a robust and hearty base. The toppings bring texture and creaminess that elevate every bite.

Whether you’re a soup lover, a fan of Mexican-inspired cuisine, or just looking for a crowd-pleaser to add to your weekly rotation, this soup delivers. Plus, it’s reminiscent of the flavors you’d find in an Instant Pot Barbacoa Beef recipe but in a cozy, spoonable form that’s easier to share and enjoy.

Ingredient List

• 2 lbs lean ground beef
• 3 tbsp taco seasoning
• 1 onion, diced
• 2 cans red enchilada sauce (14.5 oz each)
• 1 jar beef bone broth (32 oz)
• 1 can diced tomatoes (15 oz), not drained
• 1 can sweet corn (15 oz), drained
• 1 can black beans (15 oz), not drained
• 1 can green chiles (4 oz), not drained
• Corn tortillas, cut into strips
• Sour cream, for topping
• Cheddar cheese, shredded, for topping
• Cilantro, diced, for garnish

Equipment at a Glance

• Large Dutch oven or heavy-bottomed pot – for browning beef and simmering the soup
• Wooden spoon or spatula – for stirring
• Cutting board and knife – for prepping onion and cilantro
• Measuring spoons – to measure taco seasoning
• Strainer – to drain corn and optionally rinse beans
• Soup bowls and ladle – to serve

Make Loaded Beef Enchilada Soup: A Simple Method

Step 1: Brown the Beef and Sauté Onion

Heat your Dutch oven over medium-high heat. Add the lean ground beef, breaking it apart with your spoon. Cook until it’s no longer pink and starts to brown, about 6-8 minutes. Drain excess fat if necessary. Add the diced onion and cook until softened, roughly 3-4 minutes.

Step 2: Add Taco Seasoning

Sprinkle the 3 tablespoons of taco seasoning over the beef and onions. Stir well to coat everything evenly, letting the spices bloom for about 1 minute. This step is key to infusing the beef with that signature enchilada flavor.

Step 3: Pour in Enchilada Sauce and Broth

Add the two cans of red enchilada sauce and the jar of beef bone broth to the pot. Stir everything together, scraping up any browned bits from the bottom. Bring the mixture to a gentle simmer.

Step 4: Stir in Vegetables and Beans

Add the can of diced tomatoes (with juice), sweet corn, black beans (with juice), and green chiles. Stir to combine. These ingredients add color, texture, and layers of flavor to your soup.

Step 5: Simmer to Meld Flavors

Reduce the heat to low, cover, and let the soup simmer for at least 20 minutes. This allows the flavors to marry beautifully. If you have more time, simmer for up to 45 minutes for an even richer taste.

Step 6: Prepare Tortilla Strips

While the soup simmers, heat a small skillet with a little oil and fry the corn tortilla strips until crispy and golden. Alternatively, you can bake them in the oven for a lighter version.

Step 7: Serve and Garnish

Ladle the hot soup into bowls. Top generously with crispy tortilla strips, a dollop of sour cream, shredded cheddar cheese, and a sprinkle of fresh cilantro. Serve immediately and enjoy!

Budget & Availability Swaps

• Ground Beef: Substitute with ground turkey or chicken for a leaner, more affordable option.
• Enchilada Sauce: Use homemade enchilada sauce or a mix of tomato sauce with chili powder and cumin if canned isn’t available.
• Beef Bone Broth: Replace with vegetable broth or chicken broth to lighten the soup or accommodate dietary preferences.
• Beans: Pinto beans or kidney beans work well if black beans are out of reach.
• Toppings: Swap cheddar cheese for Monterey Jack or even a dairy-free cheese alternative.

Slip-Ups to Skip

• Overcooking the ground beef can make it dry and tough. Cook just until browned and no longer pink.
• Skipping the taco seasoning means missing out on the depth of flavor. Don’t substitute with plain chili powder alone.
• Draining the black beans removes flavor-rich liquid that enhances the soup’s texture and taste—keep it in!
• Adding tortilla strips too early will make them soggy. Wait until just before serving to add for that perfect crunch.
• Neglecting the simmer time can result in a soup where flavors don’t fully meld. Patience is key.

Prep Ahead & Store

Loaded Beef Enchilada Soup is a fantastic make-ahead meal. You can brown the beef and sauté the onions a day in advance, storing them in the fridge. When ready to eat, simply combine with the rest of the ingredients and simmer.

After cooking, let the soup cool completely before transferring to airtight containers. It keeps well in the fridge for up to 4 days. For longer storage, freeze the soup for up to 3 months. Reheat gently on the stove or in the microwave, adding more broth if it thickens too much.

Helpful Q&A

Can I make this soup in a slow cooker?

Absolutely! Brown the beef and sauté the onions first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the tortilla strips and toppings just before serving.

What can I use if I don’t have enchilada sauce?

You can make a quick substitute by mixing tomato sauce with chili powder, cumin, garlic powder, and a pinch of smoked paprika. Adjust spices to taste and use the same amount as the enchilada sauce called for in the recipe.

Is this soup spicy?

The spice level depends on your taco seasoning and enchilada sauce. Both typically have mild to moderate heat. You can adjust by choosing a mild or hot taco seasoning blend or adding extra diced green chiles for more kick.

Can I add more vegetables to this soup?

Definitely! Diced bell peppers, zucchini, or even shredded carrots would make excellent additions. Add them along with the onions or during the simmering stage so they cook through.

Healthy-ish Favorites

• Sweet Potato Black Bean Enchilada Casserole – Another delicious way to enjoy enchilada flavors with a veggie-packed casserole.
• Instant Pot Barbacoa Beef – A savory shredded beef recipe perfect for tacos or rice bowls, packed with spices and tender meat.

Ready, Set, Cook

Gather your ingredients, heat up your pot, and get ready to dive into a bowl of Loaded Beef Enchilada Soup that’s brimming with flavor and comfort. This recipe offers a simple approach to a dish that tastes like it took all day to create but comes together in under an hour. Whether you’re feeding a hungry family or meal prepping for the week, this soup will quickly become a favorite because it’s adaptable, hearty, and downright delicious.

Loaded Beef Enchilada Soup brings the fiesta to your table with every spoonful. Don’t forget to add those crunchy tortilla strips and creamy toppings—they take this humble soup to the next level. Serve it with a side of warm cornbread or a fresh salad for a complete meal. Enjoy the rich, savory goodness and the smiles around your dinner table!

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