Beef Enchilada Soup
Discover the ultimate comfort food with Beef Enchilada Soup. This hearty, flavorful dish is perfect for chilly evenings, offering a creamy blend of spices and tender meat. Packed with rich flavors and satisfying ingredients, it's an easy weeknight dinner that will leave you craving for more!
Equipment
- Large Pot
Ingredients
- 1 tablespoon olive oil
- 1.5 cups finely diced yellow onion
- 1 finely diced red pepper
- 3 cups peeled and diced sweet potato
- 1 pound lean ground beef
- 4 teaspoons minced garlic
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon beef bouillon powder
- 1 to taste Salt
- 1 to taste Pepper
- 1 can (10-ounce) mild red enchilada sauce
- 1 can (15.5-ounce) black beans
- 3 cups chicken broth
- 1 to taste Toppings as desired
Instructions
- Heat olive oil in a large pot over medium-high heat. Add finely diced yellow onion and finely diced red pepper, then sauté for 4 to 5 minutes.
- Push veggies to the edges and add lean ground beef to the center. Increase heat to high and let meat sear before crumbling and cooking through.
- Once meat is mostly cooked, add minced garlic, ground chili powder, ground cumin, paprika, onion powder, garlic powder, dried oregano, and beef bouillon powder. Stir and cook for 3 to 4 more minutes until fragrant.
- Stir in peeled and diced sweet potatoes and cook for 2 minutes, stirring constantly.
- Pour in mild red enchilada sauce and chicken broth, bring to a boil, then reduce heat to medium-low. Cover and simmer for about 15 minutes until sweet potatoes are fork-tender.
- Stir in drained black beans and cook for 1 to 2 minutes until warmed. If using, add cilantro and lime juice. Taste and adjust seasoning if needed.
- Serve hot with your favorite toppings. Enjoy!
Notes
- Tip 1: I recommend using Old El Paso® mild enchilada sauce for a touch of heat. If you prefer more heat, you can use a hotter sauce.
- Tip 2: Pick a few toppings: ripe avocado, sour cream, tortilla strips or chips, and/or cheese.
- Tip 3: Let the soup cool completely, then store in an airtight container. Keep in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove or microwave, stirring occasionally.