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A bowl of creamy Beef Enchilada Soup topped with melted cheddar and Monterey Jack cheese, sour cream, avocado, jalapeños, cilantro, and crispy tortilla strips on a marble countertop.
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Beef Enchilada Soup

This Beef Enchilada Soup is rich, creamy, and packed with bold Tex-Mex flavors. Made with seasoned ground beef, enchilada sauce, fire-roasted tomatoes, beans, sweet corn, and two kinds of melted cheese, it's a hearty one-pot meal that's perfect for busy weeknights or cozy weekends. Finish each bowl with crunchy tortilla chips, creamy avocado, and a squeeze of fresh lime for the ultimate comfort food.
Course Main Course, Soup
Cuisine American, Mexican-Inspired, Tex-Mex
Keyword bean and beef soup, Beef Enchilada Soup, beef soup recipe, cheesy enchilada soup, cheesy ground beef soup, comfort food soup, corn and beef soup, cozy soup recipe, creamy beef enchilada soup, Dutch oven soup, easy enchilada soup, easy weeknight dinner, enchilada soup recipe, family dinner recipe, ground beef soup, hearty soup, homemade enchilada soup, Mexican-inspired soup, one pot soup, Tex-Mex soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Calories 455kcal
Cost $30 for entire recipe

Equipment

  • Large Dutch oven or heavy-bottomed soup pot (5–6 quart)
  • Wooden spoon or silicone spatula
  • Chef’s knife
  • Cutting board
  • measuring cups
  • Measuring spoons
  • Can opener
  • Ladle
  • Small mixing bowl
  • Whisk
  • Cheese grater (if shredding your own cheese)

Ingredients

Soup

  • 2 tablespoons olive oil
  • 1½ pounds 85/15 ground beef
  • 1 medium yellow onion diced
  • 1 medium red bell pepper diced
  • 4 garlic cloves minced
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper optional
  • ¾ teaspoon kosher salt plus more to taste
  • ½ teaspoon black pepper
  • ½ teaspoon brown sugar optional
  • 1 10-ounce can red enchilada sauce
  • 1 14.5-ounce can fire-roasted diced tomatoes
  • 1 10-ounce can diced tomatoes with green chiles
  • 1 15-ounce can black beans, drained and rinsed well
  • 1 15-ounce can pinto beans, drained and rinsed well
  • 5 cups low-sodium beef broth
  • 1½ cups frozen sweet corn

Finish

  • 2 ounces full-fat cream cheese softened
  • 1¼ cups freshly shredded sharp cheddar cheese
  • ¾ cup freshly shredded Monterey Jack cheese
  • 1 to 2 tablespoons freshly squeezed lime juice
  • 3 tablespoons chopped fresh cilantro

Optional Toppings

  • Reserved shredded cheddar and Monterey Jack cheese
  • Sour cream
  • Diced avocado
  • Crushed tortilla chips or tortilla strips
  • Sliced or pickled jalapeños
  • Sliced green onions
  • Fresh cilantro
  • Hot sauce
  • Lime wedges

Instructions

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook for 7 to 8 minutes, breaking it into bite-sized crumbles. Allow the beef to brown well before stirring so flavorful browned bits develop on the bottom of the pot. Drain excess grease, leaving about 1 tablespoon in the pot.
  • Add the onion and bell pepper. Cook for 5 to 6 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds.
  • Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and cayenne pepper, if using. Cook for 2 to 3 minutes, stirring constantly, until the tomato paste darkens slightly and the spices become fragrant.
  • Add the Worcestershire sauce and scrape the bottom of the pot to loosen all of the browned bits.
  • Stir in the enchilada sauce, fire-roasted tomatoes, diced tomatoes with green chiles, black beans, and pinto beans until everything is evenly coated.
  • Pour in the beef broth and season with the salt, black pepper, and brown sugar, if using. Bring the soup just to a boil, then immediately reduce the heat to a gentle simmer. Simmer uncovered for 20 minutes, stirring occasionally.
  • Stir in the frozen corn and continue simmering for another 10 minutes.
  • Place the softened cream cheese in a small bowl. Whisk in about 1 cup of the hot broth until completely smooth. Pour the mixture back into the soup and stir until fully incorporated.
  • Reduce the heat to low. Add the cheddar and Monterey Jack cheeses one handful at a time, stirring until each addition has completely melted before adding more. Do not allow the soup to boil once the cheese has been added.
  • Remove the soup from the heat. Stir in the fresh lime juice and chopped cilantro. Let the soup rest for 5 minutes, then taste and adjust the seasoning with additional salt, pepper, chili powder, or lime juice if desired.
  • Serve hot with your favorite toppings.

Notes

🧀 Use Freshly Shredded Cheese for the Best Texture

For the creamiest Beef Enchilada Soup, shred your own cheddar and Monterey Jack cheese instead of using pre-shredded varieties. Packaged shredded cheese contains anti-caking agents that can prevent it from melting smoothly, while freshly shredded cheese creates a silky, restaurant-quality finish.

🥩 Brown the Beef Well

Don't rush the browning step. Let the ground beef develop deep golden-brown bits on the bottom of the pot before stirring. Those caramelized bits add incredible depth and richness to the soup, giving it a slow-cooked flavor in less than an hour.

🌶️ Adjust the Spice Level

This recipe has a mild-to-medium heat that most families will enjoy. For a spicier soup, stir in a minced chipotle pepper in adobo sauce, add extra cayenne pepper, or top each bowl with sliced jalapeños and your favorite hot sauce.

🍅 Fire-Roasted Tomatoes Add Extra Flavor

Fire-roasted diced tomatoes provide a subtle smoky flavor that pairs perfectly with enchilada sauce. If you only have regular diced tomatoes, they'll work just fine, but fire-roasted tomatoes give the soup a richer, more robust taste.

🥣 Simmer Gently After Adding the Cheese

Once the cheeses have been stirred into the soup, keep the heat on low and avoid boiling. High heat can cause the dairy to separate, while gentle heat keeps the broth smooth, creamy, and velvety.

🌽 Add the Corn Near the End

Frozen sweet corn only needs about 10 minutes to cook. Adding it toward the end of the simmer helps it stay crisp, juicy, and naturally sweet instead of becoming overly soft.

🍋 Finish with Fresh Lime Juice

Freshly squeezed lime juice brightens the rich flavors of the beef, cheese, and enchilada sauce. Stir it in after removing the soup from the heat to preserve its fresh citrus flavor.

🌿 Let the Soup Rest Before Serving

Allow the soup to rest for about 5 minutes before ladling it into bowls. This short resting time helps the broth thicken slightly and gives the flavors a chance to meld together.

🥑 Don't Skip the Toppings

The toppings transform this soup from delicious to unforgettable. Creamy avocado, crunchy tortilla strips, sour cream, fresh cilantro, extra cheese, and sliced jalapeños add contrasting textures and flavors that make every bite even better.

🍲 Even Better the Next Day

Like many soups and stews, Beef Enchilada Soup tastes even better after the flavors have had time to meld overnight. Store leftovers in the refrigerator and enjoy an even richer, more flavorful bowl the next day.