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
Scale
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.
