Beef Enchilada Soup
This hearty soup features tender ground beef, beans, sweet corn, and zesty green chiles in a rich enchilada-flavored broth.
Equipment
- Large Pot or Skillet
Ingredients
- 2 pounds lean ground beef
- 3 tablespoons taco seasoning
- 1 whole onion diced
- 2 cans red enchilada sauce 14.5 oz each
- 1 jar beef bone broth 32 oz
- 1 can diced tomatoes 15 oz, with juice
- 1 can sweet corn 15 oz, drained
- 1 can black beans 15 oz, with juice
- 1 can green chiles 4 oz, with juice
- Optional toppings corn tortillas, sour cream, shredded cheddar cheese, fresh cilantro
Instructions
- In a large pot or skillet, cook 2 pounds of ground beef and 1 diced onion over medium-high heat until the beef is browned. Drain excess grease.
- Add 3 tablespoons of taco seasoning, 1 jar of beef bone broth, 2 cans of enchilada sauce, 1 can of diced tomatoes, 1 can of sweet corn, 1 can of black beans, and 1 can of green chiles to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low. Let it simmer for about 10 minutes.
- Ladle the soup into bowls and top with your choice of toppings like sour cream and shredded cheese.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.