Beef Enchilada Soup Recipe

Ground beef: Provides the hearty base for the soup, adding rich flavor and protein.

Black beans: Adds a creamy texture and additional protein, making the soup more filling.

Corn: Adds a touch of sweetness and a pleasant crunch to the soup.

Enchilada sauce: The key ingredient that gives the soup its distinctive enchilada flavor.

Chicken broth: Serves as the liquid base, adding depth and richness to the soup.

Cheddar cheese: Melts into the soup, adding a creamy texture and sharp flavor.

Cumin: Adds a warm, earthy flavor that complements the other spices.

Chili powder: Provides a mild heat and enhances the overall flavor of the soup.

Garlic powder: Adds a subtle garlic flavor without the need for fresh garlic.

Onion powder: Adds a mild onion flavor, enhancing the overall taste of the soup.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a touch of heat and depth to the soup.

When browning the ground beef, make sure to break it up into small, even pieces to ensure it cooks evenly and develops a nice, caramelized exterior. This will add depth of flavor to your soup. Additionally, after draining the excess fat, consider deglazing the pot with a small amount of chicken broth before adding the rest of the ingredients. This will help lift any flavorful bits stuck to the bottom of the pot, enhancing the overall taste of your beef enchilada soup.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and can easily replace black beans in soups and stews.

• corn - Substitute with frozen corn: Frozen corn retains its sweetness and texture, making it a good substitute for canned corn.

• enchilada sauce - Substitute with salsa: Salsa can provide a similar flavor with a bit more texture and freshness.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian option and provides a similar depth of flavor.

• shredded cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack cheese melts well and has a mild flavor that complements the soup.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can mimic the earthiness of cumin.

• chili powder - Substitute with paprika: Paprika provides a mild heat and smokiness that can replace chili powder.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with fresh onions: Fresh onions provide a stronger and more natural onion flavor.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an added depth of umami.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile but can be used similarly to black pepper.

• Allow the beef enchilada soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup.

• Transfer the soup into airtight containers. For easy portioning, consider using individual serving-sized containers.

• Label each container with the date. This ensures you keep track of how long the soup has been stored.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors will meld together beautifully, making the soup even more delicious.

• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its rich, savory taste.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the ingredients.

• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Alternatively, you can use a microwave, heating in short intervals and stirring in between.

• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach your desired consistency.

• Top with freshly shredded cheddar cheese just before serving to enhance the creamy, cheesy goodness.

• For an extra burst of flavor, consider adding a squeeze of lime juice or a sprinkle of fresh cilantro before serving.

• Stovetop Method: Pour the leftover soup into a saucepan and heat over medium heat. Stir occasionally to ensure even heating. Once the soup reaches a gentle boil, reduce the heat to low and let it simmer for a few minutes until thoroughly heated.

• Microwave Method: Transfer the soup to a microwave-safe bowl. Cover it with a microwave-safe lid or a microwave-safe plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through. If needed, continue heating in 1-minute intervals until the soup is hot.

• Slow Cooker Method: Place the leftover soup in a slow cooker. Set it on low heat and allow it to warm up for 1-2 hours, stirring occasionally. This method is perfect if you want to keep the soup warm for an extended period.

• Oven Method: Preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover it with aluminum foil. Heat in the oven for about 20-30 minutes, or until the soup is hot and bubbly. Stir halfway through to ensure even heating.

• Large pot: To cook the ground beef and simmer the soup.

• Wooden spoon: For stirring the ingredients together.

• Measuring spoons: To measure out the cumin, chili powder, garlic powder, and onion powder.

• Can opener: To open the cans of black beans, corn, and enchilada sauce.

• Colander: To drain and rinse the black beans and corn.

• Cheese grater: To shred the cheddar cheese.

• Ladle: For serving the soup into bowls.

• Cutting board: To provide a surface for any additional prep work.

• Knife: For any additional chopping or slicing needed.

Pre-cook the beef: Brown the ground beef in advance and store it in the fridge. This will cut down on cooking time.

Use canned ingredients: Opt for canned black beans and canned corn to save time on soaking and boiling.

Pre-measure spices: Measure out the cumin, chili powder, garlic powder, and onion powder ahead of time.

Shred cheese in bulk: Shred a large batch of cheddar cheese and store it in the fridge for quick use.

One-pot cooking: Use a single large pot to minimize cleanup and streamline the cooking process.