Beef Enchilada Soup with Tortilla Strips

The first time I made this soup was during a surprise February rainstorm when my body was craving something warm but my heart was missing summer flavors. I had all the fixings for beef enchiladas but zero energy for rolling and filling individual tortillas. So I did what any sensible person would do and threw everything into the pot instead. My husband walked through the door, took one whiff of the spices, and asked if wed somehow transported to our favorite Mexican place in town.

Last winter my sister came over feeling completely defeated by a terrible week at work. I set a steaming bowl of this soup in front of her with a mountain of toppings on the side and let her build her own perfect bowl. She took that first bite, closed her eyes, and actually sighed. We sat there for hours talking and eating, and she told me later that this meal was the moment she finally started feeling like herself again.

Ingredients

• 1 lb ground beef: The foundation that gives this soup its hearty soul and rich depth
• 1 medium yellow onion, diced: Sweetens as it cooks, building layers of flavor in the broth
• 3 cloves garlic, minced: Fresh garlic makes all the difference here, so skip the jarred stuff
• 4 cups beef broth: Use a good quality broth you would happily drink on its own
• 1 can black beans and 1 can kidney beans, both drained and rinsed: The double bean combo creates perfect texture variation
• 1 can diced tomatoes: Adds body and a subtle acidity that balances the rich beef
• 1 cup corn kernels: Frozen works beautifully, but fresh corn in season makes it sing
• 1 can red enchilada sauce: The secret ingredient that infuses the entire soup with that authentic enchilada flavor
• 1 teaspoon each ground cumin and chili powder: The backbone spices that make it taste like comfort food
• 1/2 teaspoon smoked paprika: This tiny addition creates that slow cooked flavor without the hours
• 6 small corn tortillas: Transform into irresistible crunch strips that nobody can stop eating
• 2 tablespoons vegetable oil: Helps the tortilla strips achieve that perfect golden crispness
• Shredded cheese, sour cream, avocado, cilantro, and lime wedges: The toppings bar that makes everyone feel like a kid again

Instructions

Crisp up your tortilla strips first:

Cut those tortillas into thin strips and toss them with oil and salt until every piece is lightly coated. Spread them on a baking sheet and let them get golden and crunch in a 400°F oven while you start the soup. The house will start smelling amazing immediately.

Brown your beef beautifully:

Cook that ground beef in your large pot over medium heat, breaking it up with your spoon until its nicely browned all over. Take a moment to drain off the excess fat if you want a lighter soup.

Build your flavor foundation:

Toss in the diced onion and let it soften for a few minutes until its translucent and fragrant. Add the garlic for just one minute so it blooms without burning.

Bring everything together:

Pour in the broth, both kinds of beans, tomatoes, corn, and that magical enchilada sauce. Add all your spices and give it a good stir. Watch as the broth turns that gorgeous deep red color.

Let it simmer into perfection:

Bring the soup to a bubble, then turn down the heat and let it simmer uncovered for about 20 minutes. The flavors will meld and the broth will thicken slightly into something spoon coating and luxurious.

Taste and trust your palate:

This is the moment to adjust anything that needs tweaking. More salt, more heat, whatever feels right to you.

Build your perfect bowl:

Ladle the hot soup into bowls and pile on those crispy tortilla strips like you are building a masterpiece. Add whatever toppings make your heart happy.

Save

This soup has become my go to for times when people need feeding but I need comfort food myself. Something about watching friends and family customize their own bowls with toppings makes the whole table feel relaxed and happy. It is soup that brings people together.

Making It Your Own

I have discovered that this soup is incredibly forgiving and welcomes substitutions like an old friend. Ground turkey works beautifully if you want something lighter, and I have even made it with shredded rotisserie chicken when that was what I had on hand. The soul of the soup is really in that enchilada sauce broth.

The Tortilla Strip Game

After making this soup dozens of times, I have learned that the tortilla strips are not optional, they are essential. Cutting them slightly thinner gives you more surface area for crisping, and I like to cut them right into the bowl I tossed them in to save on dishes. Watch them closely in the last couple minutes because they go from perfect to burned quickly.

Serving and Storing

This soup freezes beautifully if you want to meal prep for busy weeks, just leave the toppings fresh and add them when you reheat. I like to set up a toppings bar on the table and let everyone go wild, turning dinner into a fun interactive experience.

• Warm your bowls in the oven for a few minutes before serving
• Squeeze fresh lime right over the top just before eating
• Have extra tortilla strips ready because they will disappear first

Save

There is something about this soup that feels like a hug in a bowl, no matter what kind of day you have had. I hope it brings as much comfort to your table as it has to mine.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, the soup base actually tastes even better the next day as flavors meld together. Store in the refrigerator for up to 3 days, but keep tortilla strips separate and add just before serving to maintain their crunch.

→ Is this soup freezer-friendly?

The soup base freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop. Prepare fresh tortilla strips when serving.

→ Can I use chicken instead of ground beef?

Absolutely. Substitute 1 lb of shredded rotisserie chicken or brown ground chicken breast. Adjust cooking time slightly—add pre-cooked chicken during the last 10 minutes of simmering to prevent drying out.

→ How do I make the tortilla strips extra crispy?

For maximum crunch, slice tortillas as thinly as possible and spread them in a single layer on the baking sheet without overcrowding. Bake at 400°F until golden brown, stirring halfway through for even crisping.

→ What can I use instead of enchilada sauce?

You can make a quick substitute by mixing tomato sauce with 1 tablespoon chili powder, 1 teaspoon cumin, and 1/2 teaspoon each of garlic powder and oregano. Or use a mild salsa blended until smooth.

→ How do I make this soup spicier?

Add diced jalapeños while sautéing the onions, include a pinch of cayenne with the spices, or use a hot enchilada sauce. You can also serve with hot sauce on the table so everyone can adjust heat to their preference.