Beef Enchilada Soup with Tortilla Strips (Printable)

Hearty soup with tender beef, beans, and corn in rich enchilada broth, topped with crispy tortilla strips for satisfying crunch.

# What You'll Need:

→ Beef and Aromatics

01 - 1 pound ground beef
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced

→ Soup Base

04 - 4 cups beef broth
05 - 1 can (15 ounces) black beans, drained and rinsed
06 - 1 can (15 ounces) kidney beans, drained and rinsed
07 - 1 can (15 ounces) diced tomatoes
08 - 1 cup frozen or canned corn kernels, drained if canned
09 - 1 can (10 ounces) red enchilada sauce
10 - 1 teaspoon ground cumin
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon ground black pepper

→ Tortilla Strips

16 - 6 small corn tortillas
17 - 2 tablespoons vegetable oil
18 - 1/4 teaspoon salt

→ Toppings

19 - 1 cup shredded cheddar or Monterey Jack cheese
20 - 1/2 cup sour cream
21 - 1 avocado, diced
22 - 1/4 cup chopped fresh cilantro
23 - Lime wedges

# How to Make It:

01 - Preheat oven to 400°F. Cut tortillas into thin strips. Toss with vegetable oil and 1/4 teaspoon salt. Spread on a baking sheet and bake for 8 to 10 minutes, stirring once, until golden and crisp. Set aside.
02 - In a large pot or Dutch oven over medium heat, cook ground beef until browned, breaking it up with a spoon for about 5 minutes. Drain excess fat if needed.
03 - Add diced onion and cook for 3 to 4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
04 - Add beef broth, black beans, kidney beans, diced tomatoes, corn, enchilada sauce, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir well to combine all ingredients.
05 - Bring soup to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally to develop flavors.
06 - Taste and adjust seasoning if needed. Serve hot, topped with crispy tortilla strips and your choice of additional toppings.

# Expert Advice:

01 -
  • It delivers all the comfort of classic enchiladas in about half the time and with way less fuss
  • The homemade tortilla strips transform it from simple soup into something crave worthy and special
02 -
  • Store those tortilla strips separately or they will get soggy and sad by day two
  • The soup actually tastes better the next day as the spices continue to develop
03 -
  • If you want extra depth, add a tablespoon of tomato paste with the onions
  • A splash of lime juice in the soup right before serving brightens everything

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