Beef Enchilada Soup with Tortilla Strips

The scent of cumin and chili hit me like a wave of childhood memories as I stirred my first pot of beef enchilada soup. On a chilly Sunday when football played in the background, I experimented with transforming my favorite enchilada flavors into something we could devour with spoons instead of forks. The crispy tortilla strips crackled between my fingers as I sprinkled them over steaming bowls, creating that perfect textural contrast.

Last winter, when my sister-in-law was visiting from Boston, I made this soup on a particularly frigid evening. The kitchen windows steamed up as the pot simmered, and we huddled around the table, warming our hands on the bowls before diving in. She called me three times after returning home, asking for the recipe details she couldnt quite replicate from memory.

Ingredients

• Ground beef: I prefer using 85/15 lean ground beef which gives enough fat for flavor without making the soup greasy, though I once used leftover roast beef chopped finely and it added an unexpected depth.
• Red enchilada sauce: Store-bought works perfectly, but look for one with actual chili peppers listed early in the ingredients rather than just tomato sauce with coloring.
• Black beans: The slight firmness of black beans holds up beautifully in this soup, maintaining their integrity even after days in the refrigerator.
• Corn tortillas: Yellow corn tortillas create prettier golden strips than white ones, and slightly stale tortillas actually crisp up better than fresh ones.

Instructions

Brown the beef properly:

Resist the urge to stir constantly as the meat cooks. Let it develop a deep brown crust on one side before breaking it up, which builds those complex flavors that make the soup taste like it simmered all day.

Layer in the aromatics:

When you add the onions, peppers and garlic to the browned beef, listen for that satisfying sizzle that tells you theyre releasing their moisture. Youll see them become translucent and slightly golden at the edges when theyre perfectly ready for the next step.

Bloom the spices:

When you add the cumin, chili powder and other spices directly to the beef mixture, youll immediately smell them becoming more fragrant. This quick toast in the residual fat transforms them from powdery additions to essential flavor foundations.

Perfect the tortilla strips:

Watch the tortilla strips like a hawk as they fry, they go from perfectly golden to burnt in seconds. I keep a pair of tongs ready to snatch them out the moment they reach that ideal color.

Build your bowl:

Think of each bowl as its own little masterpiece. I start with the steaming soup base, add a generous handful of cheese so it begins to melt, then crown it with tortilla strips and other toppings.

Save

The first time my nephew stayed with us for the weekend, he was going through a picky eating phase that was driving my sister crazy. I served this soup without fanfare, just a bowl alongside the tortilla strips for dipping. By the end of the meal, he had not only cleaned his bowl but asked if he could take some home for his lunch the next day.

Making It Your Own

Some nights when the vegetable drawer needs clearing out, Ive tossed in diced zucchini or yellow squash during the last 5 minutes of simmering. The vegetables take on the soups flavors while maintaining a slight bite, and no one has ever complained about the extra nutrition sneaking in.

Serving Suggestions

While the soup is undeniably a meal on its own, Ive found that a simple side salad of crisp romaine with lime vinaigrette creates a perfect temperature and texture contrast. For guests who prefer less spice, a small bowl of sour cream on the table lets everyone adjust their own heat level without compromising the soups base flavor.

Storage and Reheating

If you manage to have leftovers, this soup actually improves overnight as the flavors meld in the refrigerator. The most important lesson Ive learned is to store the tortilla strips separately in an airtight container, otherwise theyll absorb moisture and lose their delightful crunch.

• When reheating, bring the soup back to a gentle simmer rather than a rolling boil to preserve the texture of the beans and corn.
• If the soup has thickened too much in storage, add a splash of broth or even water to bring it back to your preferred consistency.
• A fresh squeeze of lime just before serving revives all the flavors that might have mellowed during storage.

Save

This soup brings together everything I love about enchiladas without the fuss of rolling and baking. Its become our household signal that comfort is on the way, whether after a long day or when friends gather around our table.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully. Refrigerate leftovers for up to 4 days in an airtight container. You can also freeze the broth portion for up to 2 months. Prepare tortilla strips fresh when serving for optimal crispness.

→ How do I adjust the heat level?

For a spicier version, add an extra jalapeño, increase the chili powder to 2 teaspoons, or include a pinch of cayenne pepper. Start with small adjustments and taste as you go to reach your preferred heat level.

→ What are good substitutions for ground beef?

Ground turkey or chicken work wonderfully as lighter alternatives. Use the same amount as the beef. Turkey adds a milder flavor while still maintaining the soup's heartiness. Adjust cooking time slightly if needed.

→ How do I keep tortilla strips crispy?

Fry the tortilla strips in hot oil until they turn golden brown, about 1-2 minutes. Drain on paper towels immediately and season lightly with salt. This creates a crispy exterior that holds up well when added to hot soup.

→ Is this soup gluten-free?

You can make it gluten-free by using gluten-free beef broth and corn or gluten-free tortillas for the strips. Always check ingredient labels on the enchilada sauce and other canned items, as some brands may contain gluten.

→ What toppings pair best with this soup?

Classic pairings include shredded cheddar or Monterey Jack cheese, cool sour cream, fresh cilantro, diced avocado, and lime wedges. Choose one or combine several for a customized bowl that suits your taste preferences.