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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.
[more-posts]You can find all of our beef recipes here.
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
Ingredients
- 1 Pound Ground Beef
- 1/2 Cup Water
- 2 Tablespoons [Homemade Taco Seasoning] *see note
- 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
- 1/4 Cup Chopped Cilantro, fresh *see note, plus more for garnish
- 1 Can Black Beans, drained
- Multigrain Tostitos Scoops Chips
Instructions
- Heat a dutch oven over medium high heat and add the ground beef.1 Pound 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.2 Tablespoons [Homemade Taco Seasoning] *see note, 1/2 Cup Water
- 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.1 Jar Tostitos Salsa Con Queso, 1 Can Cream of Potato Soup, 1 1/4 Cups Sour Cream, 1 1/4 Cups Beef Broth, 1/2 Cup Chicken Broth
- Whisk to combine.
- Switch to a wooden spoon and stir in the chiles, corn, cilantro and beans.1/2 Can Fire Roasted Diced Green Chiles * see note, 2-3 Cups Frozen Corn *see note, 1 Can Black Beans, 1/4 Cup Chopped Cilantro
- Bring to a simmer and serve or keep on low for 30-60 minutes.
- Serve with Tostitos Scoops chips.Multigrain Tostitos Scoops Chips
- Store in a plastic container, sealed in the fridge for up to 1 week.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cheesy Southwestern Chicken Tortilla Soup
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!
Won the chili cook off at my church this afternoon with this recipe. Not a drop was left. DELISH.
Thank you! 🙂
Love to hear that Sydney!! Thank you so much for taking time to leave a comment!
So delicious! I used a whole can of chilies and substituted plain greek yogurt instead of sour cream. Next time I might use jalapeños instead of chilies to give this a little more heat!
Hi Megan! So glad you enjoyed this recipe! If you want more heat, I would definitely go with jalapenos instead of the chilies. Thank you so much for taking time to leave a comment!
Such an unusual combination of ingredients, but delicious! I pretty much followed the recipe except for using a whole can of chiles, store-bought taco seasoning and two ears of fresh corn instead of frozen that I wanted to use up (and fresh corn is so nice and crunchy!). It will go on my list of favorite chilis!
I’m allergic to chicken, do you think you could substitute vegetable broth instead?
Absolutely!
I am not a fan of Black beans, but I soooooo much want to make this soup. Is there another kind of bean that can be used, or could I just lean them out.
Thanks, Janet
Hi Janet! You can absolutely use a different bean. Pinto beans would be great. If you want a heartier chili, go with kidney beans. White beans or navy beans would be great too. Basically, you can use any bean you want! Or you can leave them out, but it will be thinner and more soup like. Enjoy!!
I just tried your chicken version of this tonight and it was such a huge hit that I’m adding this one to the menu next! It sounds amazing! I just wish I would have seen this last weekend, I would have made it for our neighborhood chili potluck.
Thank you so much Tiffany! We love this recipe! You’ll have to use if for your next chili cookoff!
I was skeptical because cream of potato soup and a jar of queso? But wow, so good. And the multi grain scoops are spot on.
Thank you so much Julie! I know those two ingredients are little out there, but they really take it over the top! So glad you enjoyed it!
I am a winner at my first chilli cook-off, the recipe was a big hit
thank you for sharing.
Yay! We love to hear that!!
I would use Velveeta, rather than salsa con queso, which is actually more processed, and includes msg. It’s stable, won’t curdle, and provides all the cheesy flavor you need
Do you have to use the potatoe soup? Do I need to replace it with something else?
Hey Donna! Here is a totally homemade version of the same recipe: https://ohsweetbasil.com/chicken-tortilla-soup-recipe/. I think you will like that one! If you scroll down to the bottom, there are instructions for homemade soup.