Ground Beef Enchilada Soup
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 2 cups beef broth
- 1 10 oz can enchilada sauce
- 4 oz cream cheese, cubed
- 1 10 oz can diced tomatoes and green chilies
- 1 teaspoon minced garlic
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 1 cup frozen corn
- 2 tablespoons taco seasoning
- Toppings:
- Broken tortilla chips or strips
- Sour cream
- Shredded cheese, Mexican blend or cheddar
- Lime, optional
- Cilantro, chopped
Instructions
- In a large Dutch oven, warm the oil over medium-high heat. Add the ground beef, breaking it into large chunks and spreading it evenly across the bottom of the pan.
- Let it brown undisturbed for about 3 minutes until the bottom develops some color. Stir the beef and continue to brown until it’s mostly cooked through, about 3 more minutes.
- Add the onion and bell pepper, sautéing them until they soften, which should take another 3-4 minutes.
- Stir in the garlic and taco seasoning, cooking for about 30 seconds until the mixture becomes fragrant.
- Pour in the broth, scraping up any browned bits from the bottom of the pot, then add the diced tomatoes, enchilada sauce, and corn. Heat the soup until it begins to bubble.
- Stir in the cream cheese, continuing to mix until it’s melted and fully combined. Remove the pot from heat.
- Serve the soup with shredded cheese, sour cream, tortilla strips, cilantro, and lime for garnish.
Did you make this recipe?Please leave a star rating and review below!