Beef Enchilada Soup is packed with hearty ground beef, sweet potatoes, and tomatoes, all simmered in a bold enchilada-flavored broth.
Beef Enchilada Soup
This Beef Enchilada Soup is inspired by one of the most popular recipes here—Ground Turkey Sweet Potato Skillet. It’s a family favorite, so I knew those flavors would make an incredible soup. And trust me, this one delivers! It’s packed with protein, loaded with veggies, and naturally dairy-free if you skip the toppings.
The secret to the bold, rich flavor? A can of red enchilada sauce! It brings all the spice and depth without any extra effort.
Ingredients
Here’s what you’ll need to make Beef Enchilada Soup:
- Olive oil: Cooks the veggies and meat while adding flavor.
- Onion & red pepper: Dice small and even for better soup texture.
- Sweet potatoes: Peel or leave the skin on, then dice into small, even cubes.
- Ground meat: Use lean (93/7) ground beef or turkey—whichever you prefer.
- Garlic & seasonings: Brings warmth, spice, and depth to the soup.
- Beef bouillon: Enhances richness with a deeper, meatier flavor.
- Red enchilada sauce: The secret to a bold, flavorful broth.
- Black beans: Add protein, fiber, and texture. Drain and rinse well.
- Chicken broth: Forms the base of the soup—use a quality brand for the best flavor.
Beef Enchilada Soup Toppings
This soup is great on its own, but toppings make it even better!
- Sharp Cheddar Cheese: Sprinkle on top and let it melt for a creamy finish.
- Sour cream: A small dollop adds creaminess. Use regular or light.
- Chips: Crushed tortilla chips or strips add a nice crunch.
- Avocado: Sliced avocado or a spoonful of guacamole adds richness.
Tip: For a dairy-free option, use avocado and fresh lime juice. To keep it lighter, go for fat-free sour cream and extra lime.
Extra Flavor
- Cilantro: Adds a fresh, citrusy touch. Swap with parsley if needed.
- Lime juice: A squeeze of lime brightens up all the flavors.
If some like cilantro and lime and others don’t, add them to individual bowls instead of the whole pot.
What to Serve with Beef Enchilada Soup
- Quesadillas: Cheese or black bean quesadillas make a tasty, cheesy side.
- Salad: A simple garden salad with a light dressing keeps things fresh.
- Roasted veggies: Broccoli, asparagus, or Brussels sprouts add crunch and flavor.
- Quinoa or rice: A small serving makes the meal more filling.
How to Adjust the Spice
This soup has a little kick but isn’t too spicy—kids liked it!
- Less spice: Use mild enchilada sauce and mild chili powder (like McCormick®).
- More spice: Try medium or hot enchilada sauce and add a pinch of cayenne.
- Cool it down: Cheese and sour cream help soften the heat.
Storage
Beef Enchilada Soup Leftovers
- Fridge: Let the soup cool, then store it in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months.
- Reheat: Warm on the stove over low heat, stirring often. Or microwave in short bursts, stirring between each.
- Add liquid if needed: The soup thickens as it sits—stir in a little broth when reheating.
More Ground Meat Recipes:
- Green Chile Ground Turkey with a cheesy topping
- Ground Turkey Bowls with a spicy mayo sauce
- Asian Ground Turkey with loads of veggies
- Ground Turkey Stir Fry with cabbage and carrots
- Turkey Picadillo with golden potatoes
Beef Enchilada Soup
Beef Enchilada Soup takes everything you love about enchiladas—ground beef, sweet potatoes, and tomatoes—and turns it into a hearty, flavor-packed soup.
Equipment
- Large pot 6-quart
Ingredients
- 1 tablespoon olive oil
- 1-1/2 cups finely diced yellow onion 1 large
- 1 finely diced red pepper
- 3 cups peeled and diced sweet potato 1 pound, 2 medium potatoes
- 1 pound lean ground beef or turkey (93/7)
- 4 teaspoons minced garlic 4 cloves
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon beef bouillon powder
- Salt and pepper
- 1 (10-ounce) can mild red enchilada sauce see note 1
- 1 (15.5-ounce) can black beans drained and rinsed
- 3 cups chicken broth or stock
- Toppings as desired see note 2
Instructions
- Heat oil in a large pot over medium-high heat. Add onion and red pepper, then sauté for 4–5 minutes. Push veggies to the edges and add ground meat to the center. Increase heat to high and let meat sear before crumbling and cooking through.
- Once meat is mostly cooked, add garlic, chili powder, cumin, paprika, onion powder, garlic powder, oregano, bouillon powder, salt, and pepper (I use 1 teaspoon salt and ½ teaspoon pepper). Stir and cook for 3–4 more minutes until very fragrant.
- Stir in diced sweet potatoes and cook for 2 minutes, stirring constantly. Pour in enchilada sauce and broth, bring to a boil, then reduce heat to medium-low. Cover and simmer for about 15 minutes, stirring every 5 minutes, until sweet potatoes are fork-tender.
- Stir in drained black beans and cook for 1–2 minutes until warmed. If using, add cilantro and lime juice. Taste and adjust seasoning or add more broth if needed. Serve hot with your favorite toppings.
Video
Recipe Notes
Note 1: I recommend using Old El Paso® mild enchilada sauce for a touch of heat. If you prefer more heat, you can use a hotter sauce.
Note 2: Pick a few toppings: ripe avocado, sour cream, tortilla strips or chips, and/or cheese.
Storage: Let the soup cool completely, then store in an airtight container. Keep in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove or microwave, stirring occasionally.
Nutrition
Serving: 1serving | Calories: 507kcal | Carbohydrates: 61g | Protein: 36g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 1440mg | Potassium: 1204mg | Fiber: 16g | Sugar: 14g | Vitamin A: 16850IU | Vitamin C: 47mg | Calcium: 119mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
So yummy!!
Thanks so much Janelle! 🙂
This was INSANELY good! Wow!
I am so thrilled to hear this! Thanks so much! 🙂
Eating healthy is very important in today’s world. Thanks a lot for your recipe.
Thanks so much! 🙂