Description
A comforting and quick-to-make enchilada soup filled with ground beef, creamy cheese, and robust flavors.
Ingredients
Scale
- 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
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and bell pepper; sauté until softened (about 5 minutes).
- Stir in minced garlic and cook until fragrant (1 minute).
- Add ground beef, breaking it up as it cooks until browned (about 6-8 minutes).
- Pour in beef broth, enchilada sauce, diced tomatoes, and taco seasoning; bring to a simmer.
- Stir in cream cheese until melted into the soup, creating a creamy consistency (about 3-5 minutes).
- Add frozen corn and cook until warmed through (about 2 minutes).
Notes
For a spicier soup, add more diced chilies or jalapeños. Leftover soup can be used for tacos, burritos, or nachos.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg