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.
Servings: 4 servings
Cost: $10.67
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
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