Beef Enchilada Soup Tortilla

The first time I made this soup, I was standing in my kitchen on a chilly evening, craving something that tasted like a night out but could be made at home. I'd just gotten back from a Southwest road trip where enchiladas had become my obsession, and I wanted to capture that same warm, complex flavor in something I could serve in a bowl. That's when it hit me—why not turn the whole thing into soup? The result was this gloriously rich, spiced broth loaded with beef and beans, and honestly, it's become the recipe I make whenever I want to feel like I'm feeding people something special.

I remember making this for my sister's book club night, and she kept sneaking spoonfuls straight from the pot before guests arrived. By the time everyone sat down, I had to make a second batch. The way people's faces lit up when they got that first taste of the spiced broth mixed with the crunch of tortillas made me realize this wasn't just a weeknight dinner—it was something people would ask me to make again.

Ingredients

• Ground beef (1 lb, 90% lean): The lean cut keeps the soup from becoming greasy, and browning it first builds a flavorful foundation that carries through the entire pot.
• Yellow onion, red bell pepper, garlic: This trio is the flavor base—the onion sweetens as it cooks, the pepper adds brightness, and the garlic deepens everything.
• Black beans and kidney beans: Together they create a creamy texture without any actual cream, making the soup hearty and satisfying.
• Corn: Frozen corn works beautifully here and adds a gentle sweetness that balances the spices.
• Red enchilada sauce: This is your secret weapon—it carries the soul of the dish, so don't skip it or substitute lightly.
• Beef broth: Quality matters here more than you'd think; a good broth makes the entire soup sing.
• Diced tomatoes with juices: Keep the juice in—it adds acidity that brings all the flavors into focus.
• Chili powder, cumin, smoked paprika, oregano: These spices work together to create that warm, slightly smoky enchilada flavor without overpowering heat.
• Corn tortillas for strips: Frying them yourself takes minutes and gives you control over how crispy they get.

Instructions

Make the tortilla strips first:

Slice your tortillas into thin strips, toss them with oil and salt, and bake until they're golden and crackling. This way they'll stay crispy longer and won't get soggy by the time you serve.

Brown the beef:

Heat your pot over medium-high heat and let the ground beef cook undisturbed for a minute before stirring—you want it to develop a nice crust that adds depth to the broth. Break it into small pieces as it cooks, and don't worry if a little fat remains; you'll need some for the next step.

Build the aromatic base:

Add your diced onion, bell pepper, and garlic to the beef and let them soften for a few minutes until the kitchen smells absolutely incredible. This is when the soup starts to feel real.

Bloom the spices:

Sprinkle in the chili powder, cumin, paprika, and oregano, stirring constantly for just a minute. You'll smell the spices wake up—that's exactly what you want, and it means they're releasing their full flavor.

Add the liquids and beans:

Pour in the enchilada sauce, beef broth, diced tomatoes with their juice, corn, and both types of beans. Stir everything together so the flavors start mingling right away.

Simmer gently:

Bring it to a boil, then lower the heat and let it simmer uncovered for 20 to 25 minutes. The longer it simmers, the more the flavors deepen and marry together, but you don't want to cook it so long that the vegetables fall apart.

Taste and adjust:

Always taste before serving and add more salt or spices if it needs it—your palate is the best guide, and every brand of broth and sauce is slightly different.

Serve with the toppings:

Ladle the soup into bowls, top generously with those crispy tortilla strips, and let people add cheese, sour cream, cilantro, and lime to their preference.

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There's something about this soup that turns a regular Tuesday into something worth celebrating. It's warm enough to comfort you on the coldest nights, but it also feels bright and spirited, like you're bringing a little Southwest sunshine into your home.

The Magic of Crispy Tortilla Strips

I learned the hard way that homemade tortilla strips are incomparably better than store-bought, and it takes only minutes. The moment they come out of the oven—still crackling, with that perfect golden color—you've already elevated this from a simple soup to something restaurant-quality. I once made the mistake of pre-frying them and storing them in a container, thinking I'd save time, and by dinner they'd gone soft and lost all their charm. Now I always make them fresh while the soup simmers, and it's become part of the rhythm of making this dish.

Building Layers of Flavor

The real trick to this soup is understanding that every ingredient plays a role in building complexity. The enchilada sauce brings the soul, the spices bring warmth, the beans bring creaminess, and the broth ties it all together. I've experimented with doubling spices and using fancy broths, but honestly, the balance in this recipe already exists—what matters most is taking your time with each step and not rushing the browning or the simmer. That patience is what turns a list of ingredients into something that tastes like home.

Customizing Your Bowl

One of the best things about serving this soup is watching people build their own perfect bowl with toppings. Some go heavy on cheese and sour cream, others want just cilantro and lime, and there's always someone who piles on the jalapeños. I've even had guests squeeze lime juice into their bowl and suddenly discover a brightness they didn't know they were missing. The soup is complete as is, but those final touches let everyone make it their own.

• If you want more heat, dice a fresh jalapeño or add chipotle pepper in adobo to the broth while it simmers.
• For a lighter version, ground turkey or chicken works beautifully and cooks in the same time.
• Pair this with a crisp lager, a cold margarita, or even a simple lime-flavored agua fresca.

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This soup has a way of bringing people together without any fuss, and that's the whole point. Make it, enjoy it, and watch how something this simple becomes something people remember.

Recipe FAQs

→ How can I make the tortilla strips crispy?

Cut corn tortillas into thin strips, toss with vegetable oil and salt, then bake at 400°F for 8–10 minutes until golden and crisp, stirring once.

→ Can I substitute the ground beef?

Yes, ground turkey or chicken can be used as lighter alternatives while maintaining the dish’s texture and flavor.

→ What spices create the enchilada-inspired flavor?

Chili powder, ground cumin, smoked paprika, and oregano combined provide the signature Southwest enchilada flavor.

→ How do I keep the soup gluten-free?

Ensure the enchilada sauce and beef broth are certified gluten-free, and use gluten-free corn tortillas for the strips.

→ Can I add more heat to the dish?

Adding sliced jalapeño or a diced chipotle pepper in adobo intensifies the smoky heat without overpowering the flavors.

→ What toppings complement this soup best?

Shredded cheddar cheese, sour cream, fresh cilantro, jalapeño slices, and lime wedges add creaminess, brightness, and a touch of spice.