Beef Enchilada Soup Tortilla (Printable)
Southwest-style beef soup with beans, corn, and crunchy tortilla strips for bold, comforting flavor.
# What You Need:
→ Beef
01 - 1 lb ground beef (90% lean)
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup frozen or canned corn, drained
06 - 1 can (15 oz) black beans, rinsed and drained
07 - 1 can (15 oz) kidney beans, rinsed and drained
→ Liquids
08 - 1 can (10 oz) red enchilada sauce
09 - 4 cups beef broth
10 - 1 can (14.5 oz) diced tomatoes with juices
→ Spices & Seasonings
11 - 1 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - ½ tsp dried oregano
15 - ½ tsp salt, plus more to taste
16 - ¼ tsp black pepper
→ For the Tortilla Strips
17 - 6 small corn tortillas
18 - 2 tbsp vegetable oil
19 - ¼ tsp salt
→ Optional Toppings
20 - 1 cup shredded cheddar cheese
21 - ½ cup sour cream
22 - ¼ cup chopped fresh cilantro
23 - 1 jalapeño, thinly sliced
24 - Lime wedges
# How To Make:
01 - Preheat oven to 400°F. Slice corn tortillas into thin strips, toss with vegetable oil and ¼ tsp salt. Arrange on baking sheet and bake for 8–10 minutes, stirring once, until golden and crisp. Set aside.
02 - In a large pot over medium-high heat, cook ground beef until no longer pink, about 5 minutes. Drain excess fat if needed.
03 - Add diced onion, minced garlic, and diced red bell pepper to the pot. Cook for 3–4 minutes until softened.
04 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Pour in enchilada sauce, beef broth, diced tomatoes, corn, black beans, and kidney beans. Stir thoroughly to combine.
06 - Bring mixture to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.
07 - Taste and adjust salt and pepper as desired. Ladle into bowls, garnish with tortilla strips and preferred toppings including cheese, sour cream, cilantro, jalapeño, and lime wedges.
# Expert Tips:
01 -
- It tastes like you spent hours in the kitchen, but it's genuinely ready in under an hour.
- Those crispy tortilla strips add a textural surprise that makes every spoonful feel intentional.
- The spice blend is perfectly balanced—warm and complex without ever being harsh.
02 -
- Don't skip browning the beef properly—that caramelization is where half the soup's depth comes from.
- Make your tortilla strips fresh or close to serving time; they'll stay crispier and won't absorb soup liquid before they reach the bowl.
- Taste as you go, especially with salt and spices, because canned ingredients vary wildly in saltiness and intensity.
03 -
- Make a double batch and freeze half—this soup actually improves as it sits, and having it ready in the freezer is like giving yourself a gift.
- If your enchilada sauce is too thin, add a tablespoon of tomato paste to deepen the flavor and body without changing the taste.