Ground Beef Enchilada Soup with Cheese is the kind of hearty, soul-warming dish that turns an ordinary evening into a fiesta. Inspired by the classic beef enchilada, this soup transforms the traditional flavors of seasoned beef, enchilada sauce, beans, corn, and melted cheese into a creamy, savory broth that’s as comforting as it is flavorful.

Each spoonful is loaded with tender ground beef, tangy tomato base, and a delightful cheesy finish that makes it taste like a deconstructed enchilada in a bowl. It’s easy to make, one-pot friendly, and perfect for weeknights, potlucks, or cold days when you crave something satisfying and rich.

Why I Love This Recipe

I love this recipe because it’s everything you want in comfort food — rich, cheesy, slightly spicy, and wonderfully hearty. The flavors of enchilada sauce, cumin, and chili powder blend perfectly with tender beef and creamy melted cheese. It’s the kind of soup that feels indulgent yet wholesome.

It’s also a one-pot wonder — minimal dishes, maximum flavor. You can whip it up in under 40 minutes, and it tastes even better the next day as the spices meld together. I adore how customizable it is — you can make it spicy or mild, add more veggies or cheese, and serve it with endless toppings like tortilla strips, sour cream, and avocado.

Why It’s a Must-Try Dish

• Bold, authentic Mexican flavors with a creamy, cheesy twist.
• Quick and easy — ready in under 40 minutes, all in one pot.
• Cheesy and hearty — perfect for both kids and adults.
• Customizable spice levels for everyone’s taste.
• Great for meal prep — stores and reheats beautifully.

If you love enchiladas, tacos, or chili — this soup is a must-try fusion of all three!

Preparation and Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes

Servings and Nutrition

• Servings: 6
• Calories: Approximately 420 kcal per serving (without toppings)

Course and Cuisine

• Course: Main Course / Soup
• Cuisine: Mexican-American

Ingredients

For the Soup:

• 1 lb (450 g) ground beef
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 (10 oz / 285 g) can red enchilada sauce
• 1 (14.5 oz / 410 g) can diced tomatoes
• 1 (15 oz / 425 g) can black beans, drained and rinsed
• 1 cup frozen or canned corn
• 3 cups beef broth (low-sodium preferred)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• ½ cup heavy cream or half-and-half (optional for creaminess)
• 1 ½ cups shredded cheddar cheese (or Mexican blend)

Optional Toppings:

• Crushed tortilla chips or strips
• Sour cream
• Diced avocado
• Chopped fresh cilantro
• Sliced jalapeños
• Extra shredded cheese
• Lime wedges

Cooking Directions

Step-by-Step Preparation Method

Step 1: Brown the Ground Beef

1. Heat a large pot or Dutch oven over medium-high heat.
2. Add olive oil, then ground beef.
3. Cook, breaking it apart with a spatula, until browned and cooked through (about 5–7 minutes).
4. Drain any excess fat.

Step 2: Add Aromatics

1. Add chopped onion and minced garlic to the beef.
2. Sauté for 2–3 minutes, until the onion is soft and fragrant.

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Step 3: Add Seasonings

1. Stir in chili powder, cumin, smoked paprika, salt, and pepper.
2. Cook for about 1 minute to bloom the spices and enhance the flavor.

Step 4: Build the Soup Base

1. Pour in the enchilada sauce, diced tomatoes, black beans, corn, and beef broth.
2. Stir well to combine all ingredients.
3. Bring the soup to a gentle boil, then reduce heat to low.

Step 5: Simmer

1. Let the soup simmer uncovered for 15–20 minutes, stirring occasionally.
2. This helps the flavors meld and the soup thicken slightly.

Step 6: Add Cream and Cheese

1. Stir in the heavy cream (if using) and shredded cheese.
2. Stir until the cheese melts completely and the soup becomes creamy.
3. Adjust seasoning to taste.

Step 7: Serve and Garnish

1. Ladle the soup into bowls.
2. Top with crushed tortilla chips, sour cream, avocado, cilantro, and a squeeze of lime juice.
3. Serve warm and enjoy the rich, cheesy goodness!

How to Serve

Serve Ground Beef Enchilada Soup with Cheese hot, topped with your favorite garnishes.
It pairs perfectly with:

• Warm flour or corn tortillas
• Mexican rice or cilantro-lime rice
• A fresh green salad for balance
• Or simply with crispy tortilla strips on top

For a cozy dinner, serve it alongside a slice of cheesy garlic bread or cornbread.

Recipe Tips

• For extra richness, use ground chuck (80/20) — it adds flavor without being too greasy.
• Use sharp cheddar for a strong cheese flavor or Monterey Jack for a creamier texture.
• Add a can of green chilies for a tangy twist.
• To thicken the soup, simmer uncovered a bit longer or stir in a spoonful of masa harina (corn flour).
• For spice lovers, stir in a dash of chipotle powder or hot sauce.

Recipe Variations

• Spicy Enchilada Soup: Add diced jalapeños or use medium/hot enchilada sauce.
• Chicken Version: Replace ground beef with shredded rotisserie chicken or ground chicken.
• Extra Cheesy: Add a few ounces of cream cheese for a velvety finish.
• Vegetarian Twist: Skip the beef and add extra beans, zucchini, and bell peppers.
• Hearty Addition: Stir in cooked rice or quinoa for added texture.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Cool completely, then freeze for up to 3 months.
• Reheating: Thaw overnight in the fridge. Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of broth or milk if it’s too thick.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Ladle for serving
• Cheese grater (if using block cheese)

Frequently Asked Questions (FAQ)

Q1: Can I use homemade enchilada sauce?
Yes! Homemade enchilada sauce works beautifully and adds even richer flavor.

Q2: Can I make this in a slow cooker?
Absolutely. Brown the beef and onion first, then add everything (except cheese and cream) to the slow cooker. Cook on Low for 6 hours or High for 3 hours, then stir in cheese and cream before serving.

Q3: What’s the best cheese for this soup?
Cheddar, Colby Jack, or a Mexican blend all melt well and taste delicious.

Q4: How do I make it dairy-free?
Skip the cream and cheese, or use dairy-free cheese and coconut milk for creaminess.

Q5: How can I thicken it more?
Add a slurry of 1 tablespoon cornstarch + 2 tablespoons water during simmering or stir in a spoonful of refried beans.

Conclusion

Ground Beef Enchilada Soup with Cheese is a comfort classic that transforms the irresistible flavors of enchiladas into a warm, cozy, and cheesy soup bowl. It’s hearty enough to stand alone as a meal yet easy to make and customize for any taste.

Whether you’re craving something spicy, creamy, or simply comforting, this soup checks every box. Perfect for family dinners, meal prep, or chilly nights, it’s a one-pot dish that’ll have everyone coming back for seconds — and maybe thirds.