Creamy Beef Enchilada Soup Recipe

I don’t know about you, but once the weather starts turning chilly, I’m all about hearty soups that hug you from the inside out. And this Creamy Beef Enchilada Soup is one of those bowls of comfort I keep coming back to. It’s got everything—savory beef, a touch of spice, and that velvety creaminess that just makes it feel like the ultimate comfort food. Plus, it’s quick to whip up, meaning it’s perfect for those busy weeknights when you want something homemade but don’t want to spend hours in the kitchen.

What makes this soup extra special is how it brings together all the flavors of your favorite beef enchiladas but in an easy, spoonable format. And let’s not forget about the toppings! The customizable part is what I love the most—whether you’re a sour cream addict like me or love a good squeeze of lime for a zesty kick, this soup lets you make it your own. You’ll definitely want to cozy up with this one.

this RECIPE

How this recipe became a family favorite

This recipe first became a staple in my kitchen on a whim. I had some ground beef thawed and a few random pantry ingredients on hand, and I was in no mood for a classic taco night. I remembered seeing a beef enchilada soup on a restaurant menu years ago and thought, “Why not try making my own?” It turned out to be one of those happy kitchen accidents, where the soup was so good, I wondered why I hadn’t thought of it sooner.

That first batch was an instant hit. I remember serving it to my family with all the toppings on the side, letting everyone go wild with their favorites. The combination of cheesy goodness, tender beef, and the slight kick from the taco seasoning and green chilies was exactly what we needed that chilly evening. It’s been on regular rotation ever since, especially when we need something filling and flavorful in a hurry.

A little history of enchilada-inspired dishes

Enchiladas themselves have been around for centuries, dating back to Aztec times, where they were essentially tortillas dipped in chili sauce. As they evolved, different fillings—meat, beans, cheese—came into play. While the traditional enchilada is baked, enchilada-inspired dishes like casseroles and soups have popped up as quicker, more flexible alternatives. They offer all the flavors of enchiladas with less fuss, which is what I love about this soup. It’s a delicious evolution that’s perfect for modern kitchens.

Let’s talk ingredients: what makes this soup shine

• Ground beef: This is the star of the show, giving the soup its hearty base. I typically use 80/20 ground beef for the right balance of flavor and fat. If you’re looking for a leaner option, you can swap it for ground turkey or even ground chicken.
• Yellow onion and bell pepper: These add a nice sweetness and texture to the soup. Any bell pepper color works, though I love the pop of color from a red or yellow one.
• Taco seasoning: A simple but essential spice mix. You can use store-bought or mix up your own blend. I’ve tried both, and while homemade gives you more control over the heat level, a packet works perfectly in a pinch.
• Beef broth: This adds a deep, savory flavor that ties everything together. You can sub in chicken or vegetable broth if that’s what you have on hand.
• Diced tomatoes and green chilies: These add acidity and just a hint of heat. If you’re not a fan of spice, you can use regular diced tomatoes.
• Enchilada sauce: This is where that bold, enchilada flavor comes from. Red enchilada sauce is my go-to, but if you prefer a milder, more tomato-forward flavor, green enchilada sauce works great, too.
• Frozen corn: A sweet, juicy addition that balances out the heat. Fresh or canned corn can be used as well, just make sure to drain canned corn before adding.
• Cream cheese: This is what gives the soup its creaminess and thickens it to the perfect consistency. If you want a lighter version, reduced-fat cream cheese works fine. I’ve even experimented with Greek yogurt in its place—just stir it in at the very end to avoid curdling.

Essential kitchen tools: keeping it simple

You really don’t need much to make this soup, which is one of the reasons I love it.

• Dutch oven or large pot: A Dutch oven works wonders here because it holds heat so well and allows for even cooking. If you don’t have one, a regular large pot will do just fine.
• Wooden spoon or spatula: To break up the beef as it cooks and to stir the ingredients without scratching your pan. A spoon with a flat edge works great for scraping up the browned bits that add so much flavor.
• Sharp knife and cutting board: You’ll be chopping onions, bell peppers, and garlic, so a sharp knife will make quick work of it. (I’ve tried dull knives in the past, and trust me, they slow you down!)

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Brown the beef: Heat your oil in a large Dutch oven or pot over medium-high heat. Once hot, add the ground beef in an even layer and let it sit undisturbed for a few minutes. This is key to getting that nice sear. When the underside is browned, break it up and continue cooking until the beef is mostly cooked through.Pro tip: Don’t rush this step! Browning the beef adds a lot of flavor to the soup. I used to stir too soon and miss out on that delicious caramelization.
2. Add the veggies: Once the beef is browned, toss in your chopped onion and bell pepper. Cook for about 3-4 minutes, or until they start to soften. Then add your garlic and taco seasoning, cooking for another 30 seconds until everything is fragrant.
3. Deglaze and add liquids: Pour in the beef broth and use your spoon to scrape up any browned bits from the bottom of the pan (those bits are pure flavor!). Then stir in the diced tomatoes, green chilies, enchilada sauce, and corn. Let the soup come to a gentle simmer.
4. Melt in the cream cheese: Once the soup is bubbling, add your cubed cream cheese. Stir frequently to help it melt and incorporate into the soup. This will take a couple of minutes, but it’s worth the patience—this is what gives the soup its dreamy, creamy texture.
5. Serve with toppings: Ladle the soup into bowls and let everyone go wild with the toppings. Shredded cheese, sour cream, cilantro, tortilla strips, and a squeeze of lime all take this soup to the next level.

Fun variations and adaptations to try

This recipe is super adaptable, so feel free to play around with it based on what you have or your dietary needs.

• Vegan or vegetarian: Swap the ground beef for a plant-based meat alternative or use black beans and diced sweet potatoes. Use vegetable broth in place of beef broth, and try a dairy-free cream cheese to keep the creaminess without the dairy.
• Low-carb: Skip the corn and reduce the amount of enchilada sauce, using just half a can. You can also swap out the cream cheese for heavy cream or coconut milk to reduce the carbs even further.
• Spice it up: If you’re a heat lover, use a spicy taco seasoning or add a diced jalapeño with the onions and bell peppers. You could also stir in some hot sauce or a dash of cayenne for extra kick.
• Add some crunch: Crumbled tortilla chips or even a handful of crushed-up corn chips make a fun addition. For a healthier option, try toasted pumpkin seeds or chopped radishes for some crunch.

How to serve it up like a pro

When serving this soup, I like to set out all the toppings in little bowls, almost like a soup bar. It makes the meal feel festive and lets everyone customize their bowl to their liking. For presentation, ladle the soup into bowls and top with a generous sprinkle of shredded cheese, a dollop of sour cream, and a few crunchy tortilla strips. A sprig of fresh cilantro and a wedge of lime on the side give it a pop of color and freshness.

drink pairings that work beautifully

I love pairing this soup with something that’s going to balance the richness. A cold, crisp iced tea with a splash of lemon is always a winner. You could also try a glass of sparkling water with a twist of lime to complement the lime in the soup. If you’re looking for something a bit heartier, a creamy horchata (a Mexican rice milk drink) would be a lovely, slightly sweet contrast to the savory flavors of the soup.

Leftovers and storage tips

This soup actually gets better after a day or two, as the flavors have time to meld. Store it in an airtight container in the fridge for up to 4 days. When reheating, do so gently over low heat to avoid breaking the cream cheese. If the soup has thickened too much in the fridge, just add a splash of beef broth or water to loosen it up.

Freezing is also an option! Just note that the texture of the cream cheese may change slightly, but it’s still delicious. Freeze the soup in individual portions for easy lunches or dinners.

Scaling the recipe for a crowd (or just for two)

This recipe easily doubles if you’re feeding a crowd—just make sure you’ve got a pot big enough to handle it! If you want to make a smaller batch, halve the ingredients, but keep an eye on the cooking times. The flavors will still be just as rich and satisfying in a smaller pot.

Final thoughts: give this soup a try!

This creamy beef enchilada soup is a total winner in my book. It’s easy, comforting, and endlessly customizable. Whether you’re a fan of loaded enchiladas or just looking for a new cozy soup to add to your rotation, give this recipe a try! And don’t forget to make it your own with your favorite toppings and tweaks.

Frequently Asked Questions

1. Can I use ground turkey instead of beef?
Absolutely! Ground turkey works great as a leaner alternative. You might want to add a little extra taco seasoning for flavor since turkey is milder than beef.

2. Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! Just store it in the fridge and reheat gently on the stovetop when ready to serve.

3. Is there a dairy-free option for the cream cheese?
You can use a dairy-free cream cheese alternative or even a splash of coconut milk for creaminess if you’re avoiding dairy.

4. How spicy is this soup?
It’s mildly spicy thanks to the diced tomatoes with green chilies, but you can control the heat by using regular diced tomatoes instead or adding more heat with jalapeños or hot sauce.

5. Can I freeze this soup?
Yes, just be aware that the texture of the cream cheese might change a bit after freezing, but it will still taste delicious!

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