We took our favorite Cheesy Southwestern Chicken Tortilla Soup and turned it into a cheesy ground beef enchilada chili! It’s such an easy chili!
I’ve never been that into chili as it’s usually quite spicy and we all know that while Cade is good with spicy, I’m totally not. This one I can handle, and I have to say, it’s so stinking good.
“I don’t typically leave reviews on recipes…but this one IS SO GOOD! it was quick and easy to make, full of flavor, and my 3 and 5 year olds loved it. They even asked for seconds! So that’s a win! Thank you for creating this yummy dish!”
– OSB READER
Also rich and cheesy, but that is a good thing. 🙂
You can watch how we make the whole thing by clicking play.
Listen, this isn’t Wendy’s chili recipe which apparently everyone is searching for, along with 2 can chili, 5 can chili, 8 can chili, 10 can chili and pressure cooker chili. Um, why are there so many can numbers of chili? I’m starting to think I know literally nothing about chili. But I do know that this is one delicious cheesy chili version even if it doesn’t fit the normal mold.
In fact, we discovered that if you leave out the broth and condensed soup it makes a dang good dip as well. Um, yes, a big crock pot of this stuff? Bring on the football!
Prepare your chili with ground beef and some of our homemade taco seasoning. It really is better than any other, but we forgive you if you want o cut a corner and buy store bought.
Make sure you drain all of the grease off of the ground beef as it can cause the soup to separate, and well, end up greasy and that’s no bueno.
The rest is purely dumping things into the pot and letting it all simmer a little so the flavors really have a chance to combine.
We used both beef and chicken broth. Random, embarrassing note, it weirds me out a little to mix beef and chicken broth. Like it’s eating beef and chicken together. Just sayin’. But yes, we tried vegetable broth but it wasn’t as good. The chicken broth keeps things a little lighter while the beef broth really brings in that umami flavor.
As always, serve it up with Tostitos Scoops but go for the Multigrain version this time. It matches better with the soup.
Which Ground Beef is the Healthiest?
Ground round: This ground beef has about 12% fat. If you’re planning to cook the ground beef into sauce or with vegetables and are being mindful of fat content, ground round is a good choice because it has less fat. And since you’re mixing it with other ingredients, the less-beefy flavor of ground round won’t matter. Ground round can also be labeled as extra-lean ground beef.
Can Cheesy Ground Beef Enchilada Chili be Frozen?
Yes, to freeze the Cheesy Ground Beef Enchilada Chili, allow it to cool first then store it in a large freezer bag or airtight plastic container before putting it in the freezer.
How long can you freeze Cheesy Ground Beef Enchilada Chili?
I usually keep my soups in the freezer for 3-4 months.
Here are some more CHILI RECIPES that you’ll love:
- Classic Pressure Cooker Chili
- Brisket Chili
- Best Stove Top Chili
- Award Winning Healthy Turkey Instant Pot Chili
- Slow Cooker Pumpkin Chili
- Pumpkin Apple Cider Chili
- White Chicken Chili
- Surprise Chili
- White Bean Turkey Chili
- Dr Pepper and Chocolate Chili
- Healthy One Pot Chili Macaroni
- All our Chili, Soup, and Stew Recipes here!
Looking for more soup recipes?
Cheesy Ground Beef Enchilada Chili
Cheesy Ground Beef Enchilada Chili
- 1 pound Ground Beef
- 2 Tablespoons [Homemade Taco Seasoning] *see note
- 1/2 cup Water
- 1 Jar Tostitos Salsa Con Queso, 15oz
- 1 Can Cream of Potato Soup
- 1 1/4 Cups Sour Cream
- 1 1/4 Cups Beef Broth, or 1 14.5 ounce can *see note
- 1/2 Cup Chicken Broth
- 1/2 Can Fire Roasted Diced Green Chiles * see note
- 2-3 Cups Frozen Corn *see note
- 1 Can Black Beans, drained
- 1/4 Cup Chopped Cilantro, fresh *see note, plus more for garnish
- Multigrain Tostitos Scoops Chips
- Heat a dutch oven over medium high heat and add the ground beef.
- Cook for about 3 minutes, or until almost completely browned.
- Drain completely and add water and taco seasoning and turn the burner to medium.
- Simmer, stirring occasionally until the meat and liquid appear slightly thickened, about 2 minutes.
- In a large pot over medium heat, add the salsa con queso, cream of potato soup, sour cream beef and chicken broth.
- Whisk to combine.
- Switch to a wooden spoon and stir in the chiles, corn, cilantro and beans.
- Bring to a simmer and serve or keep on low for 30-60 minutes.
- Serve with Tostitos Scoops chips.
- Store in a plastic container, sealed in the fridge for up to 1 week.
Want a lighter version of this chili but with chicken and more of a tortilla soup version? This is the original recipe which we call, The Soup. It’s so good it really doesn’t even need a name!