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Easy 30 Minute Beef Enchilada Soup with Black Beans

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Enjoy this hearty beef enchilada soup! Tender beef, beans, and corn in rich enchilada broth, topped with crispy tortilla strips.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: cozy-dinners
Cuisine: Mexican-American
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb (450 g) ground beef
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 4 cups (960 ml) beef broth
  • 1 can black beans 15 oz (425 g), drained and rinsed
  • 1 can kidney beans 15 oz (425 g), drained and rinsed
  • 1 can diced tomatoes 15 oz (425 g)
  • 1 cup (240 ml) corn kernels frozen or canned, drained if canned
  • 1 can red enchilada sauce 10 oz (285 g)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon ground black pepper
  • 6 small corn tortillas
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 1 cup (240 ml) shredded cheddar or Monterey Jack cheese
  • 1/2 cup (120 ml) sour cream
  • 1 Hass avocado diced
  • 1/4 cup (60 ml) fresh cilantro chopped
  • lime wedges

Method
 

  1. Preheat the oven to 400°F. Slice the tortillas into thin strips and toss with vegetable oil and 1/4 teaspoon of salt. Arrange on a baking sheet and bake for 8–10 minutes, stirring once, until golden and crisp. Set aside.
  2. Brown the ground beef in a large pot or Dutch oven over medium heat for approximately 5 minutes, breaking it up with a spoon. Drain any excess fat if necessary.
  3. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute.
  4. Incorporate the 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.
  5. Bring the soup to a boil, then reduce the heat and simmer uncovered for 20 minutes, stirring occasionally.
  6. Taste and adjust the seasoning as needed. Serve hot, garnished with the crispy tortilla strips and your choice of additional toppings.

Nutrition

Calories: 410kcal

Notes

Meat Choice: I sometimes swap the ground beef for ground turkey when I want a lighter feel, and it still absorbs all those smoky enchilada flavors perfectly.
Leftover Storage: This