If you’re craving something warm, hearty, and a little bit indulgent, this creamy beef enchilada soup has you covered. It combines the flavors of a classic enchilada – savory beef, spices, and that tangy hint of enchilada sauce – all in a rich, creamy soup form. This soup comes together quickly, making it perfect for weeknights, but it’s flavorful enough to impress a crowd if you’re hosting. With toppings like shredded cheese, fresh cilantro, and crispy tortilla strips, each bowl is a burst of Tex-Mex comfort.

A soup to remember: my first taste of enchilada magic 🥣

I’ll never forget the first time I tried an enchilada soup. It was a chilly evening, and I was at a friend’s housewarming party. She served this thick, creamy soup with all the toppings laid out, and just one bite had me hooked. It was warm, spicy, and filling – everything you want on a cold night. When I got home, I knew I had to recreate that experience in my own kitchen. After a bit of trial and error, I landed on this recipe, which brings all the things I loved about that first bowl and more. Now, every time I make it, it feels like a little celebration in a bowl!

What’s behind the dish: a little enchilada soup history

Enchilada soup is inspired by the bold, layered flavors of Mexican cuisine, especially the beloved enchilada. Traditionally, enchiladas are tortillas filled with meat or cheese, topped with a savory sauce, and baked. Enchilada soup takes those same flavors – seasoned meat, chilies, and a tomato-based sauce – and transforms them into a cozy, sippable form. Over the years, variations have popped up with different meats, veggies, and levels of spice. This version keeps it classic with ground beef and a creamy texture, making it a perfect balance of hearty and smooth.

Let’s talk ingredients: the stars of this soup

Each ingredient in this soup has its own important role. Here’s what you need to know about the key players:

Ground beef: The base of this soup’s flavor. It adds a rich, savory taste that pairs perfectly with the spices. If you prefer, you could use ground turkey for a lighter option.
Yellow onion & bell pepper: These veggies add a subtle sweetness and depth to the soup. Use any color bell pepper you like, though red or yellow peppers will bring a little extra sweetness.
Garlic: Just a couple of cloves, but they make all the difference! Fresh garlic really brings out the warmth in the spices.
Taco seasoning: This is where the magic happens. Taco seasoning brings together cumin, chili powder, paprika, and a touch of oregano for a classic Mexican-inspired flavor.
Beef broth: Adds a deeper, savory background to the soup. For a lighter flavor, feel free to substitute with chicken or vegetable broth.
Diced tomatoes and green chilies: This 10-ounce can combines tomatoes with green chilies, adding both acidity and a mild heat to the soup.
Enchilada sauce: This is the secret ingredient that gives the soup that unmistakable enchilada flavor. Red enchilada sauce is traditional, but if you like it spicier, go for a hot version.
Frozen corn: Adds a bit of sweetness and texture. If you’re out of frozen corn, you can use canned (just be sure to drain it) or even fresh corn.
Cream cheese: This is what makes the soup creamy and thick without needing heavy cream. Make sure to cube it so it melts in smoothly.

Essential kitchen tools for this recipe

This recipe is simple, but a few kitchen tools can make it even easier:

Large Dutch oven or heavy-bottomed pot: The wide surface area helps brown the beef evenly, and the heavy bottom prevents anything from burning as the soup simmers.
Wooden spoon or spatula: Perfect for breaking up the ground beef and scraping up those flavorful browned bits on the bottom of the pot.
Ladle: Makes serving up this soup a breeze (and keeps things tidy).
Sharp knife and cutting board: For chopping the veggies, of course! A sharp knife will make quick work of the onion, bell pepper, and garlic.

Step-by-step: making creamy beef enchilada soup

Alright, let’s get cooking! Here’s how to make this creamy, dreamy enchilada soup.

Brown the beef: Heat a tablespoon of olive oil in your Dutch oven over medium-high heat. Add the ground beef, breaking it up as it cooks. Let it sit undisturbed for a couple of minutes to get a nice browning on one side (this adds so much flavor). After about 3 minutes, stir and cook for another 3 minutes, or until mostly cooked through.
Sauté the veggies: Toss in the chopped onion and bell pepper. Let them sauté for 3-4 minutes until they soften and start to get a little color. Stir occasionally to keep them from sticking.
Add garlic and seasoning: Stir in the minced garlic and taco seasoning. Let it cook for about 30 seconds, just until you can really smell the spices. Be careful not to let the garlic burn!
Add liquids and corn: Pour in the beef broth, making sure to scrape up any browned bits from the bottom of the pot (those are pure flavor!). Then, add the can of diced tomatoes with green chilies, the enchilada sauce, and the corn. Bring everything to a gentle simmer and let it bubble for a few minutes.
Make it creamy: Add the cubed cream cheese and stir until it melts into the soup. This might take a few minutes, so keep stirring until it’s completely smooth. Once the cream cheese is melted, remove the pot from the heat.
Serve it up: Ladle the soup into bowls and top with shredded cheese, sour cream, tortilla strips, fresh cilantro, and a squeeze of lime. Each topping adds a little something special, so don’t skip them if you can!

Mix it up: fun variations to try

One of the best things about this soup is how easy it is to customize. Here are a few ideas:

Make it vegetarian: Skip the ground beef and use an extra can of beans instead (black or pinto beans work well). Swap the beef broth for vegetable broth.
Add some beans: If you want a heartier soup, try adding a can of black beans or kidney beans. Just drain and rinse them before adding.
Spice it up: Use hot enchilada sauce or add a diced jalapeño with the onion and bell pepper.
Add rice: For a thicker, even heartier soup, stir in a cup of cooked rice just before serving.
Low-carb option: Skip the corn and beans and add diced zucchini or cauliflower instead. This keeps the texture interesting without the extra carbs.

Serving suggestions: toppings that make it pop

This soup is delicious on its own, but the toppings really make it shine. Here’s what I like to serve alongside:

Shredded Mexican blend cheese: A must! It melts into the soup and adds that extra cheesy goodness.
Sour cream: Adds a cool, tangy contrast to the warmth of the soup.
Fresh cilantro: Sprinkling some cilantro on top adds a fresh, herby flavor.
Tortilla strips: For crunch! You can buy these pre-made or fry up some thin strips of corn tortillas.
Lime wedges: A squeeze of lime brightens the flavors and cuts through the richness of the cream cheese.

Refreshing drink pairings for enchilada soup

I love pairing this soup with something light and refreshing. A tart hibiscus tea (also called “agua de jamaica”) is a great option – its slight acidity complements the creaminess of the soup. Iced lime water with a touch of mint is another fantastic choice, as it’s cooling and enhances the lime in the soup. If you’re feeling fancy, try a virgin margarita made with fresh lime juice, a bit of orange juice, and soda water.

Storing and reheating tips

This soup keeps well in the fridge, so it’s perfect for meal prep. Store it in an airtight container for up to 4 days. When you’re ready to eat, reheat it gently on the stove over medium heat, stirring occasionally. The cream cheese might separate a bit when chilled, but it should come back together as it warms.

To freeze, let the soup cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove for the best texture.

Scaling up or down: adjusting the recipe

This recipe makes about four servings, but it’s easy to scale up if you’re feeding a crowd. Just double the ingredients and use a larger pot. If you want to make a smaller batch, halve the ingredients, but be careful with the seasoning – start with a little less and adjust to taste as you go.

FAQs

Q: Can I use another type of meat?
A: Absolutely! Ground turkey or chicken work well as substitutes for ground beef.

Q: Is there a way to make it spicier?
A: Yes! Add a diced jalapeño with the onions and bell pepper, or use a hot enchilada sauce.

Q: Can I make it dairy-free?
A: You can replace the cream cheese with a dairy-free cream cheese alternative, and skip the sour cream topping.

Q: Can I use fresh tomatoes instead of canned?
A: Fresh tomatoes are fine, but you’ll need to add a small can of green chilies or diced jalapeño for the flavor.

Q: What can I use instead of taco seasoning?
A: You can make your own with a mix of cumin, chili powder, paprika, and a pinch of oregano.

Creamy Beef Enchilada Soup Recipe