Name: Loaded Beef Enchilada Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 lbslean ground beef; 3 tbsptaco seasoning; 1 onion; 2 cansred enchilada sauce ((14.5 oz)); 1 jarZoup! Beef Bone Broth ((32 oz)); 1 candiced tomatoes ((15 oz) not drained); 1 cansweet corn ((15 oz) drained); 1 canblack beans ((15 oz) not drained); 1 cangreen chiles ((4 oz) not drained); Corn tortillas (cut into strips); Sour cream; Cheddar cheese (shredded); Cilantro (diced)

Jump to Recipe

This soup is the kind of weeknight meal I reach for when I want bold flavors without a long fuss. It cooks quickly, uses pantry-friendly cans, and ends with the same comforting components you expect from a plate of enchiladas—beef, enchilada sauce, cheese, and bright cilantro—served in a bowl. It’s layered, hearty, and crowd-pleasing.

There are no fancy techniques here. You brown the beef, add a handful of canned staples and bone broth, simmer briefly, and finish with crisp tortilla strips and toppings. The result tastes like a shortcut to something slow-cooked: rich, tangy, and slightly smoky with just enough texture from corn and beans.

I like to serve this with a simple set of toppings and let everyone dress their bowls. It’s flexible, forgiving, and stores well—great for leftovers or for making ahead when you need dinner on autopilot.

What’s in the Bowl

Ingredients

2 lbs lean ground beef — the primary protein and base flavor; browns and carries the taco seasoning.
3 tbsp taco seasoning — provides the chili, cumin, and garlic notes; use your favorite blend.
1 onion — diced and cooked with the beef for sweetness and depth.
2 cans red enchilada sauce,(14.5 oz) — the core saucy flavor; gives the soup its enchilada identity.
1 jar Zoup! Beef Bone Broth,(32 oz) — adds meaty richness and body; the recipe relies on beef broth for depth.
1 can diced tomatoes,(15 oz) not drained — bright acid and texture; pour the juices in for extra flavor.
1 can sweet corn,(15 oz) drained — sweetness and little pops of texture; drain to avoid thinning the soup.
1 can black beans,(15 oz) not drained — protein and creaminess; include the liquid to build body.
1 can green chiles,(4 oz) not drained — mild heat and a green, slightly smoky note; keep the liquid.
Corn tortillas, cut into strips — toasted or fried for crunch; they mimic the tortilla topping on enchiladas.
Sour cream — cooling, tangy topping that balances the heat and acidity.
Cheddar cheese, shredded — melts on the hot soup and provides creaminess and salt.
Cilantro, diced — fresh, bright finish; adds herbaceous lift.

Loaded Beef Enchilada Soup Cooking Guide

Prepare ingredients: peel and dice the onion; cut the corn tortillas into strips; have the sour cream, shredded cheddar, and diced cilantro ready.
Heat a large skillet over medium-high heat. Add the 2 lb lean ground beef, the diced onion, and the 3 tbsp taco seasoning. Cook, breaking the beef into pieces, until the meat is browned and no longer pink (about 6–10 minutes).
Drain and discard any grease or excess liquid from the skillet.
Add the 2 cans red enchilada sauce, the jar of Zoup! Beef Bone Broth, the can of diced tomatoes (not drained), the can of sweet corn (drained), the can of black beans (not drained), and the can of green chiles (not drained). Stir well to combine and scrape up any browned bits from the bottom of the skillet.
Bring the soup to a boil over medium-high heat, then reduce heat to low and simmer, uncovered, for 10 minutes, stirring occasionally.
Serve the soup hot with corn tortilla strips and your choice of sour cream, shredded cheddar cheese, and diced cilantro.

Why It’s My Go-To

This recipe hits three practical sweet spots: speed, flavor, and approachability. It takes pantry staples and turns them into something more than the sum of their parts. The enchilada sauce and taco seasoning do the heavy lifting on flavor, so you don’t need a long list of spices or hours of simmering.

Because it’s mostly canned items and a pound or two of beef, it’s predictable. I can throw it together with minimal hands-on time and still get a complex, layered bowl that family and guests enjoy. It’s forgiving—if you need it spicier, add hot sauce or extra chiles; if you want it milder, pile on sour cream and cheese.

Lastly, it’s an easy weeknight recipe that doubles as meal-prep. Make a pot on Sunday and you have quick lunches or dinner toppings for days. Reheat well and tastes even better when flavors meld overnight.

Vegan & Vegetarian Swaps

You can convert this into a satisfying meatless meal without losing the enchilada character.

Swap the beef: Use crumbled firm tofu, cooked lentils (green or brown), or a plant-based ground substitute. Browned mushrooms also add a meaty texture and umami.
Swap the broth: Replace Zoup! Beef Bone Broth with vegetable broth or a robust mushroom broth to keep the base savory.
Beans and corn: Keep the black beans and corn as written; they add protein and texture and make the soup heartier.
Cheese and sour cream: Use vegan shredded cheese and a dairy-free sour cream or plain cashew cream for a fully vegan bowl.

Equipment & Tools

Large skillet or sauté pan — wide enough to brown 2 lbs of beef comfortably and later hold the full soup without spilling.
Wooden spoon or spatula — for breaking up the beef and scraping browned bits.
Can opener — for the sauces, tomatoes, and beans.
Knife and cutting board — to dice the onion and chop cilantro.
Paper towels or a colander — for draining grease and the corn.
Optional: a small frying pan or oven tray — to crisp the tortilla strips if you want them toasted or baked rather than fried.

Watch Outs & How to Fix

Even simple recipes have common pitfalls. Here’s how to avoid them and how to rescue the soup if something goes sideways.

Too thin or watery

If the soup feels too thin after adding drained corn or extra liquid, simmer a few minutes longer to reduce it. If you need a quicker fix, mash some of the black beans against the side of the skillet and stir them in to thicken the body.

Too salty

Enchilada sauce and broth can be salty. If the final soup is too salty, add a peeled, halved potato and simmer for 10–15 minutes; remove the potato before serving (it will absorb some salt). A squeeze of lime or a splash of unsweetened coconut milk can also balance saltiness.

Not flavorful enough

If it tastes flat, boost acidity and brightness: a tablespoon of lime juice or a teaspoon of apple cider vinegar will wake it up. A pinch of smoked paprika or a few dashes of hot sauce can add depth and smokiness if needed.

Tortilla strips soggy

To keep crunch, either fry or bake the strips just before serving and add them on top at the table. If you must make them ahead, store them separate in a paper towel–lined container at room temperature.

Health-Conscious Tweaks

If you’re watching calories, saturated fat, or sodium, these swaps keep the spirit of the dish while lightening it up.

Use 90% lean ground beef or substitute half the beef with extra-firm tofu or finely chopped mushrooms to reduce saturated fat.
Choose low-sodium enchilada sauce and low-sodium beef or vegetable broth to cut sodium. Taste and adjust seasoning with spices rather than salt.
Replace half the shredded cheddar with a lower-fat cheese or use nutritional yeast for a cheesy flavor with fewer calories.
Load up on extra veggies—bell peppers, zucchini, or spinach added in step 4 bulk up the soup and increase fiber.

Pro Perspective

As someone who cooks a lot, I lean on a few professional habits that elevate this kind of quick-simmer soup:

Brown in batches: If your skillet is crowded, the beef will steam instead of brown. Browning creates flavor from Maillard reactions that you want in this soup.
Deglaze well: When you add the enchilada sauce and broth, scrape the pan to lift browned bits—that’s where a lot of the savory flavor sits.
Texture contrast: Always finish with something crunchy—tortilla strips, pumpkin seeds, or even crisped shallots. It makes each spoonful more interesting.
Finish with acid and fresh herb: A quick squeeze of lime and a shower of cilantro before serving brightens the whole pot and cuts through richness.

Storage & Reheat Guide

This soup stores and reheats very well, which is one of its best features for busy weeks.

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.
Freezer: Freeze in portion-sized containers for up to 3 months. Leave a little headspace as liquids expand when frozen.
Reheating: Gently rewarm on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if it’s thicker after chilling. For single bowls, microwave in 30–45 second intervals, stirring in between.
Toppings: Keep crunchy toppings, shredded cheese, and sour cream separate until serving to preserve texture.

Common Qs About Loaded Beef Enchilada Soup

Q: Can I use taco meat leftovers?

A: Yes. If you have pre-seasoned taco meat, use it in step 2 and skip or reduce the taco seasoning. Adjust the enchilada sauce and broth to balance moisture.

Q: Can I make this in a slow cooker?

A: You can brown the beef and onion first, then transfer everything to a slow cooker and cook on low for 2–3 hours. Because the recipe simmers only 10 minutes on the stove, slow cooking will deepen flavors but won’t be necessary for tenderness.

Q: Is there a stovetop-to-oven option?

A: If you want a slightly roasted depth, after combining ingredients, transfer the skillet (if ovenproof) to a 350°F oven for 20–30 minutes. Keep an eye to prevent over-reduction.

Q: Can I make the tortilla strips healthier?

A: Yes. Brush strips with a little oil, sprinkle with salt, and bake at 400°F for about 8–10 minutes, flipping halfway, until crisp. This uses less oil than frying.

Q: What if I don’t have Zoup! Beef Bone Broth?

A: Any full-bodied beef broth will work. If you only have chicken broth, the soup will be lighter but still tasty; consider upping the seasoning to compensate.

Q: How spicy is this?

A: Mild to moderate, depending on your taco seasoning and the green chiles’ heat. Add hot sauce or diced jalapeño if you want it spicier.

Q: Can I double the recipe?

A: Yes. Use a larger pot or do the steps in batches to avoid crowding the pan while browning the beef. Cooking times stay roughly the same.

Hungry for More?

If you love this flavor profile, try pairing the soup with a simple green salad and lime wedges, or serve it alongside baked Spanish rice. For more meals that bridge pantry convenience with bold Mexican-inspired flavors, look for recipes that use enchilada sauce or bean-and-corn combos—those are reliable weeknight winners.

Make this the next time you want a bowl that feels like a cozy, no-fuss celebration. Set out the toppings, let everyone build their bowl, and enjoy the comfort of something rich, a little spicy, and incredibly satisfying.

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Loaded Beef Enchilada Soup

Hearty enchilada-flavored beef soup loaded with ground beef, beans, corn, and tortilla strips. Serve topped with sour cream, shredded cheddar, and diced cilantro.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Tex-Mex

Servings: 8 servings