This is an Enchilada soup that is quick and easy to make, so delicious that everyone will be begging for this recipe anytime of the year!
Would you like a glimpse into my thoughts today? Well, here it is, “Are you kidding me??? IT’S APRIL, STOP SNOWING!” I seriously am so tired of the snow. I am a huge fan of seasons. I don’t like it to be one thing all of the time. The snow lingering this long is getting pretty old. So I decided to make an Enchilada Soup!
What Goes Good with Enchilada Soup?
Wondering what to serve with enchilada soup? We like to serve a small side salad with our Cafe Rio Creamy Tomatillo Cilantro Ranch Dressing, but you could also just do warm tortillas, cornbread or even just chips on the side as those are so good to dip in the soup.
What’s in Enchilada Soup?
Inside our chicken enchilada soup we’ve got tomatoes, zucchini, beans, ground beef and lots of flavor. If you’re out of ground beef you could always substitute more veggies or chicken!
How Do You Thicken Enchilada Soup?
You don’t need any extra ingredients to thicken enchilada soup. The beans and simmering will thicken the soup a little on their own, however this isn’t potato soup so you’re not going to have an ultra thick soup anyway.
How to Make Enchilada Soup
To make it stove top or in a slow cooker you’ll start by cooking the ground beef. A more fatty ground beef will give more flavor but also grease. A leaner meat needs more flavor added to it.
Once the meat is cooked, throw everything in a slow cooker, instant pot or soup pot to get hot and cook.
Cook enchilada soup in an instant pot for 15 minutes, a slow cooker for 4 hours on high or 6 hours on low, and finally a stove top soup just needs medium low heat and a little after the meat is cooked!
This is delicious enchilada soup will warm you up from the inside out. I love that you get a little of everything with the tomatoes, corn, black beans and the heartiness of the meat. On this occasion we used ground beef, but we usually like to use ground turkey and I think both are wonderful. Thank you, Nalani. Your recipes are always so delicious!
What’s everyone’s weather like and what are your warm up recipes?
This is it, your new favorite soup ever. Like, ever. “The Soup” is all we call it at home, but you can call is cheesy chicken tortilla soup.
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- 15 ounce Tomatoes, diced
- 1 1/2 Lb Beef, ground
- 28 oz Enchilada Sauce
- 15 ounce Black Beans, drained and rinsed
- 15 ounce Corn, canned, drained
- 1 Cup Zucchini, Sliced
- 2 Tablespoons Lime Juice
- 1 Onion, Medium, chopped
- 4 oz Green Chiles
- 1 Teaspoon Cumin
- 1 Teaspoon Chili Powder
- 1/2 Teaspoon Salt
- 1/2 teaspoon Pepper
- In a heavy bottomed pot, cook the ground beef over medium heat until browned.
- Place the meat and all other ingredients in a crock pot and let simmer until heated through. The longer you let it cook the better flavor it will have.
- Serve with chips, cheese, sour cream, or whatever you want!