Beef Enchilada Soup with Tortilla Strips (Printable)
A flavorful Mexican-American soup featuring ground beef, beans, and enchilada sauce, topped with golden crispy tortilla strips.
# What You’ll Need:
→ Beef
01 - 1 pound lean ground beef
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and minced
→ Soup Base
06 - 4 cups low-sodium beef broth
07 - 1 can (15 ounces) black beans, drained and rinsed
08 - 1 can (15 ounces) corn, drained
09 - 1 can (15 ounces) diced tomatoes
10 - 1 can (10 ounces) red enchilada sauce
11 - 2 tablespoons tomato paste
→ Spices
12 - 2 teaspoons ground cumin
13 - 1½ teaspoons chili powder
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon dried oregano
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper
→ Tortilla Strips
18 - 4 small corn tortillas, cut into thin strips
19 - 2 tablespoons vegetable oil
→ Toppings
20 - 1 cup shredded cheddar or Monterey Jack cheese
21 - ½ cup sour cream
22 - ¼ cup chopped fresh cilantro
23 - 1 avocado, diced
24 - Lime wedges
# How to Prepare:
01 - Heat a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking up with a spoon, until browned. Drain excess fat if necessary.
02 - Add diced onion, bell pepper, jalapeño, and garlic. Sauté for 4-5 minutes until softened.
03 - Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
04 - Add tomato paste and mix to coat the beef and vegetables.
05 - Pour in beef broth, enchilada sauce, diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
06 - Heat vegetable oil in a skillet over medium-high heat. Add tortilla strips in batches and fry for 1-2 minutes until golden and crisp. Remove to a paper towel-lined plate and sprinkle lightly with salt.
07 - Taste the soup and adjust seasoning if needed.
08 - Ladle soup into bowls. Top each serving with tortilla strips and desired toppings such as cheese, sour cream, cilantro, avocado, and a squeeze of lime.
# Expert Advice:
01 -
- The soup achieves that magical balance where its hearty enough to satisfy hungry guests but doesnt leave you feeling weighed down like traditional enchiladas sometimes can.
- You can prep most components ahead of time, making this my go-to solution when I want to actually enjoy watching the game instead of being stuck in the kitchen.
02 -
- Adding the tomato paste before the liquids and letting it cook for about 30 seconds helps remove the raw flavor and creates a richer base, something I learned after years of dumping it in too late.
- The soup will continue to thicken as it sits, so if youre making it ahead, you might want to add an extra splash of broth when reheating.
03 -
- Keep extra fried tortilla strips in an airtight container for up to three days, they make incredible impromptu nachos or salad toppers when youre not making soup.
- If serving for a party, set up a toppings bar with small bowls of each garnish so guests can customize their experience, which subtly encourages everyone to try everything.