Beef Enchilada Soup with Tortilla Strips

The first time I made this soup, my kitchen smelled like my favorite Tex-Mex restaurant on a busy Friday night. My roommate walked in from work and immediately asked what restaurant I'd ordered from, not believing I'd thrown it together in under an hour. Now it's become our go-to comfort food whenever someone needs a pick-me-up after a long week.

Last winter, my sister came over feeling under the weather and completely uninterested in food. I served her a steaming bowl with extra cheese and those golden tortilla strips peeking out. She finished every bite and asked for the recipe before she even left.

Ingredients

• Ground beef: I like using 85/15 for the right balance of flavor without excessive grease, though you can drain off any extra fat after browning
• Yellow onion: Diced small so it melts into the soup base and provides that essential aromatic foundation
• Garlic: Freshly minced adds a bright kick that you just cant get from garlic powder
• Beef broth: Use a good quality brand or homemade for the deepest flavor base
• Black beans and kidney beans: These dual beans create great texture variety and make the soup genuinely filling
• Diced tomatoes: I prefer the ones with jalapeños already included for an extra layer of heat
• Corn: Frozen corn works beautifully here and adds sweet pops that balance the spices
• Red enchilada sauce: This is the secret ingredient that gives the soup its distinctive enchilada flavor profile
• Cumin, chili powder, smoked paprika, oregano: This spice blend mimics traditional enchilada seasoning
• Corn tortillas: Cut into strips and baked until crispy for the perfect garnish

Instructions

Crisp up the tortilla strips:

Cut those tortillas into thin strips, toss them with oil and salt, then bake at 400°F until theyre golden and crunch. The smell alone will have people wandering into the kitchen.

Brown the beef:

Cook the ground beef in a large pot over medium heat, breaking it up with your spoon. Let it develop some nice browned bits for extra flavor before draining any excess fat.

Build the aromatics:

Add the diced onion and let it soften for a few minutes until translucent, then stir in the garlic for just one minute. You want it fragrant but not browned.

Combine everything:

Pour in the broth, both kinds of beans, tomatoes, corn, enchilada sauce, and all those spices. Give it a good stir to make sure the spices get distributed evenly throughout.

Simmer to merge flavors:

Bring the soup to a boil, then lower the heat and let it simmer uncovered for 20 minutes. This is when the magic happens as all the flavors become friends.

Season and serve:

Taste the soup and adjust the salt if needed, then ladle into bowls and top generously with those crispy tortilla strips. Add whatever toppings make you happy.

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This recipe has saved me on countless weeknights when I want something comforting but dont have the energy for an elaborate dinner. My kids actually cheer when they see the pot on the stove.

Making It Your Own

Ive made this soup with ground turkey when I was watching my red meat intake, and honestly, nobody noticed the difference. You could easily make it vegetarian by using extra beans and plant-based crumbles.

The Heat Factor

The recipe as written gives you a mild to medium spice level, which works for my whole family. When Im cooking for friends who love heat, I add diced jalapeños with the onions or a pinch of cayenne with the spices.

Perfect Pairings

A cold Mexican lager or lime margarita cuts through the richness beautifully. I also like serving warm corn tortillas on the side for dunking.

• Mash some avocado right into your bowl for extra creaminess
• A squeeze of fresh lime brightens all the rich flavors
• Extra cheese is never a mistake here

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Theres something about this soup that makes even a regular Tuesday feel like a fiesta. Hope it brings as much warmth to your table as it has to mine.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors continue to develop. Prepare it up to 3 days in advance and store in the refrigerator. Keep the tortilla strips separate in an airtight container to maintain their crunch.

→ What can I use instead of ground beef?

Ground turkey or chicken work well as lighter alternatives. For a vegetarian version, substitute with extra beans, lentils, or plant-based ground crumbles. You may want to add an extra tablespoon of enchilada sauce to boost the flavor depth.

→ How do I store the tortilla strips?

Store cooled tortilla strips in an airtight container or sealable bag at room temperature for up to 3 days. If they lose their crispiness, pop them back in a 400°F oven for 3-5 minutes to refresh. Never store them with the soup as they'll become soggy.

→ Can I freeze this soup?

Yes, the soup 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, adding a splash of broth if needed. Fresh tortilla strips are best made when serving.

→ How can I make this soup spicier?

Add diced jalapeños while sautéing the onions, stir in a pinch of cayenne pepper with the spices, or use a hot enchilada sauce. You can also offer hot sauce at the table so everyone can adjust their own heat level.

→ What's the best way to reheat leftovers?

Reheat gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of beef broth or water if the soup has thickened. Avoid boiling, as this can break down the beans. Fresh tortilla strips should be made just before serving for optimal texture.