Name: Beef Enchilada Soup
Prep time: 20 min
Cook time: PT-488423H28M47S
Total time: PT-488423H28M47S
Cuisine: Tex-Mex
Ingredients: 2 pounds ground beef (93% lean or leaner); 2 cans reduced-sodium beef broth (14.5 ounces each); 1 can crushed tomatoes (28 ounces); 1 can mild enchilada sauce (19 ounces); 1 can black beans, drained and rinsed (15 ounces); 1 can kidney beans, drained and rinsed (15 ounces); 1 can sweet corn, drained (15 ounces); 1 can diced green chilies (4 ounces); 2 packets taco seasoning mix (1 ounce each); 8 sliced flour tortillas, cut into ¼-inch strips; Optional garnishes: shredded cheese, sliced avocado, sour cream, taco seasoning

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This Beef Enchilada Soup brings together the heartiness of ground beef, the boldness of enchilada sauce, and the comfort of warm tortillas in a single bowl. I like how it’s both rustic and cozy, yet full of rich, zesty flavors that taste like they’ve been simmering all day — even though the slow cooker does most of the work for me.

Beef Enchilada Soup

Why You’ll Love This Recipe

I love this recipe because it’s the perfect marriage of Tex-Mex comfort and weeknight convenience. I get a thick, satisfying soup loaded with beans, corn, green chilies, and tender beef, all brought together with taco seasoning and a tomato-enchilada base. It’s easy to set up in the slow cooker, so I can go about my day and come back to a dinner that’s ready to serve. Plus, the garnishes — melty cheese, creamy avocado, and a dollop of sour cream — take it from great to unforgettable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds ground beef (93% lean or leaner)
2 cans reduced-sodium beef broth (14 ½ ounces each)
1 can crushed tomatoes (28 ounces)
1 can mild enchilada sauce (19 ounces)
1 can black beans, drained and rinsed (15 ounces)
1 can kidney beans, drained and rinsed (15 ounces)
1 can sweet corn, drained (15 ounces)
1 can diced green chilies (4 ounces)
2 packets taco seasoning mix (1 ounce each)
8 sliced flour tortillas, cut into ¼-inch strips

Garnishes: shredded cheese, sliced avocado, sour cream, taco seasoning (optional)

Directions

I heat a large nonstick skillet over medium heat until hot.
I add the ground beef and cook for 12 to 15 minutes, breaking it into ½-inch crumbles and stirring occasionally, until it reaches an internal temperature of 160°F.
I transfer the cooked beef to a 4 ½- to 5 ½-quart slow cooker.
I add all remaining ingredients and stir well.
I cover and cook on HIGH for 2 hours or LOW for 4 hours, letting the flavors blend.
I serve hot, topping with tortilla strips, shredded cheese, avocado, and sour cream if I’m feeling indulgent.

Servings and timing

This recipe makes 8 servings. It takes about 20 minutes of prep time and 2 to 4 hours of cooking time, depending on whether I use the HIGH or LOW setting on my slow cooker.

Variations

I sometimes swap the ground beef for shredded cooked chicken for a lighter version.
I use spicy enchilada sauce and hot green chilies when I want extra heat.
I’ve replaced flour tortillas with corn tortillas for a slightly different texture and flavor.
I mix in fresh cilantro right before serving for a burst of freshness.
I add a handful of shredded cheddar or pepper jack cheese directly into the soup for a cheesier base.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze portions for up to 3 months. When reheating, I warm it gently on the stovetop over medium heat or in the microwave in short bursts, stirring in between, until hot. If the soup thickens in the fridge, I stir in a splash of broth or water.

FAQs

Can I make this soup on the stovetop instead of a slow cooker?

Yes, I can simmer it on the stove over low heat for about 45 minutes, stirring occasionally, until all the flavors come together.

How do I make it less spicy?

I use mild enchilada sauce and mild green chilies, and I skip the taco seasoning garnish.

Can I use fresh vegetables instead of canned?

Absolutely. I’ve swapped canned corn for fresh kernels and used freshly cooked beans — it just takes a bit more prep time.

Can I prepare it ahead of time?

Yes, I cook the beef and assemble all the ingredients in the slow cooker insert the night before, then refrigerate it. The next day, I just pop it in the slow cooker and start cooking.

What toppings work best?

I love shredded cheese, avocado, sour cream, and sometimes a sprinkle of extra taco seasoning or chopped fresh cilantro.

Conclusion

This Beef Enchilada Soup is a warm, hearty, and flavorful dish that’s perfect for feeding a crowd or keeping my weeknight dinners stress-free. The slow cooker does all the heavy lifting, and the customizable garnishes let me make it exactly how I like it every time.