If you have been searching for a comforting, flavorful meal that feels like a warm hug in a bowl, you absolutely must try this Enchilada Soup Recipe. It beautifully captures the rich, zesty essence of classic enchiladas but in a cozy, easy-to-simmer soup form. With hearty ground beef, fire-roasted tomatoes, and a perfect blend of seasonings, this soup offers a delightful mix of textures and tastes that will quickly become your go-to for chilly evenings or casual family dinners.
Ingredients You’ll Need
The magic of this Enchilada Soup Recipe lies in its straightforward yet essential ingredients. Each one plays a critical role in building up layers of flavor, texture, and color, creating a dish that is greater than the sum of its parts.
- Lean ground beef: Provides a rich, meaty base that’s hearty and satisfying.
- Chopped onion: Adds a sweet sharpness that deepens the soup’s flavor and gives it a wonderful aromatic presence.
- Celery (chopped): Offers a fresh crunch and mild bitterness to balance the richness.
- Beef broth: Forms the flavorful liquid foundation, infusing the soup with savory depth.
- Fire roasted tomatoes: Bring a smoky, tangy brightness that elevates the entire pot.
- Shredded cheddar cheese: Melts into lush creaminess and adds a savory bite.
- Green onions (chopped): Contribute a subtle, crisp onion flavor perfect for garnish and freshness.
- Fresh diced tomatoes: Burst with juicy acidity and vibrant color.
- Avocado (peeled and quartered): Creamy, buttery texture that cools the spices delightfully.
- Cilantro (cleaned and chopped): Infuses the soup with bright, herbal notes essential to authentic Mexican cuisine.
- Salt and pepper: Simple seasonings that bring all the flavors together perfectly.
How to Make Enchilada Soup Recipe
Step 1: Brown the Ground Beef and Sauté Vegetables
Start by heating a large pot over medium heat. Add the lean ground beef, breaking it up with a spatula as it cooks. Once it browns and releases its savory juices, toss in the chopped onion and celery. Cook everything together until the onions become translucent and the celery softens just enough to keep a slight crunch.
Step 2: Add Broth and Tomatoes
Pour in the beef broth to create a flavorful soup base. Stir in the can of fire roasted tomatoes along with their smoky juices, mixing thoroughly to combine all those amazing tastes. This is where the enchilada essence truly starts to come alive.
Step 3: Simmer the Soup
Reduce the heat to low and let your soup gently simmer for about three hours. This slow cooking helps meld all the flavors beautifully, tenderizes the beef fully, and allows the broth to thicken slightly, resulting in a rich and comforting dish.
Step 4: Prepare Garnishes While the Soup Cooks
While your soup simmers, chop some extra onions, dice fresh tomatoes, slice the avocado, and roughly chop the cilantro. Setting these aside ensures your garnishes are fresh and ready to brighten up the soup at serving time.
Step 5: Add Final Touches and Cheese
Just before serving, stir in the shredded cheddar cheese for that decadent, melty layer of flavor. Give the soup a taste and season with salt and pepper as needed. The cheese brings everything together with creamy, cheesy goodness.
How to Serve Enchilada Soup Recipe
Garnishes
Adding the right garnishes transforms this Enchilada Soup Recipe into a feast for all senses. Fresh diced tomatoes lend a juicy pop, green onions add crispness, creamy avocado offers cooling balance, and cilantro delivers a burst of freshness. Don’t forget an extra sprinkle of cheddar or even a dollop of sour cream to turn simple into spectacular.
Side Dishes
This hearty soup pairs beautifully with warm, buttery tortillas or crispy tortilla chips for dipping. You might also want to serve it alongside a light Mexican-style salad with lime dressing or refried beans for a fuller, more festive meal.
Creative Ways to Present
For a fun twist, serve this soup in individual mini cast-iron skillets or rustic bowls topped with a stack of tortilla strips arranged like a nest. Another idea is to offer all the garnishes in small bowls on the side so everyone can customize their soup to their heart’s content. It’s the perfect way to bring everyone around the table and share in the joy of this incredible Enchilada Soup Recipe.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in airtight containers and refrigerate. The flavors actually deepen overnight, making for even better soup the next day. It will keep fresh for up to 3-4 days in the fridge.
Freezing
This Enchilada Soup Recipe freezes beautifully, making it ideal for busy weeknight meals later on. Just cool the soup completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months without losing its delicious taste or texture.
Reheating
To reheat, simply thaw overnight in the refrigerator if frozen, then warm gently on the stove over low to medium heat, stirring occasionally. You may want to add a splash of broth or water if the soup thickens too much. Reheat until hot throughout for the best experience.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Simply swap out the ground beef for plant-based proteins like crumbled tofu or cooked beans, and use vegetable broth instead of beef broth. Skip the cheese or choose a vegan cheese alternative to keep it fully vegan.
Is the long simmer necessary?
The three-hour simmer really allows the flavors to develop fully and tenderizes the beef perfectly. However, if you’re short on time, you can reduce simmering to about an hour with good results, though the depth of flavor might be slightly less pronounced.
What type of cheese works best?
Cheddar cheese is classic for this recipe because it melts beautifully and offers that sharp, creamy touch. You can experiment with Monterey Jack or a Mexican cheese blend for slight variations in flavor and texture.
Can I make this soup spicier?
Definitely! Adding chopped jalapeños, a dash of cayenne pepper, or a dollop of spicy salsa chipotle can amp up the heat perfectly. Just add a little at a time to suit your taste buds.
What are some good substitutions for fresh ingredients?
If fresh tomatoes aren’t available, extra canned diced tomatoes or tomato sauce can work well. For cilantro, a small amount of fresh parsley can substitute, though it won’t have quite the same zing. Frozen green onions can also be used if needed.
Final Thoughts
Sharing this Enchilada Soup Recipe with you feels like passing along a treasured family secret that’s now yours to enjoy. It’s a hearty, flavorful, and easy dish guaranteed to bring comfort and smiles around your table. Give it a try soon, and watch as it becomes a beloved staple in your home as it is in mine.
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Enchilada Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Total Time: 195 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This hearty Enchilada Soup combines the rich flavors of ground beef, fire-roasted tomatoes, and a medley of fresh vegetables, simmered slowly to create a comforting and flavorful meal. Topped with shredded cheddar cheese, avocado, and fresh herbs, it’s perfect for a cozy dinner and serves 4 people.
Ingredients
Soup Base
- 1 pound lean ground beef
- 1/2 cup chopped onion (plus extra for garnish)
- 1/2 cup chopped celery
- 4 cups beef broth
- 1 can fire roasted tomatoes (approximately 14.5 ounces)
- Salt and pepper to taste
Toppings and Garnishes
- 8 ounces shredded cheddar cheese (1 8-oz package)
- 3 green onions, chopped
- Fresh tomatoes, diced (about 1 medium tomato)
- 1 avocado, peeled and quartered
- 1 bunch cilantro, cleaned and chopped
Instructions
- Brown the Beef: In a large pot or slow cooker, brown the lean ground beef over medium heat until fully cooked and no longer pink. Drain any excess fat if needed.
- Sauté Vegetables: Add the chopped onion and celery to the pot with the browned beef. Cook for 3-5 minutes until the vegetables are softened and fragrant.
- Add Broth and Tomatoes: Pour in the beef broth and the can of fire-roasted tomatoes, including the juices. Stir to combine all ingredients thoroughly.
- Season and Simmer: Season the mixture with salt and pepper to taste. Reduce heat to low and let the soup simmer gently for about 3 hours (180 minutes) to develop deep flavors, stirring occasionally to prevent sticking.
- Prepare Garnishes: While the soup is simmering, chop the green onions, dice fresh tomatoes, peel and quarter the avocado, and chop the cilantro to have them ready for serving.
- Serve the Soup: Once the soup has simmered and flavors are well blended, ladle it into bowls. Top each serving with shredded cheddar cheese, chopped green onions, diced tomatoes, avocado quarters, and a sprinkle of fresh cilantro. Add extra chopped onion for garnish if desired.
Notes
- For a spicier version, add diced jalapeños or a sprinkle of chili powder during the sauté step.
- This recipe can be made in a slow cooker by combining all ingredients except for toppings and cooking on low for 6-8 hours.
- Substitute ground turkey or chicken for a leaner protein option.
- Leftovers refrigerate well and flavors intensify after a day.
- For a gluten-free version, confirm that the beef broth and canned tomatoes are gluten-free certified.
