Description
A hearty and flavorful soup that combines the rich tastes of traditional enchiladas, making it perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 1 lb ground beef
- 1 tablespoon olive oil
- 2 cups beef broth
- 1 can (10 oz) enchilada sauce
- 4 oz cream cheese (cubed)
- 1 can (10 oz) 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
- Broken tortilla chips or strips (for topping)
- Sour cream (for topping)
- Shredded cheese (Mexican blend or cheddar, for topping)
- Lime (optional, for topping)
- Chopped cilantro (for topping)
Instructions
- Warm the olive oil over medium-high heat in a large Dutch oven.
- Add the ground beef, breaking it into large chunks and spreading it evenly across the pan.
- Allow the beef to brown undisturbed for about 3 minutes.
- Stir the beef and continue to brown until it’s mostly cooked through, approximately 3 more minutes.
- Add the chopped onion and bell pepper. Sauté for 3-4 minutes until softened.
- Stir in the minced garlic and taco seasoning, cooking for about 30 seconds until fragrant.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes, enchilada sauce, and frozen corn, stirring to combine.
- Heat the soup until it begins to bubble.
- Stir in the cubed cream cheese until melted and fully incorporated.
- Remove the pot from heat and prepare to serve!
Notes
To elevate the flavor, brown the beef with a pinch of salt. Fresh vegetables can also enhance the flavor. For added spiciness, include sliced jalapeños or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg