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Enchilada Soup

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!

Loving this enchilada soup lately! Ohsweetbasil.com

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.

Loving this enchilada soup lately! Ohsweetbasil.com

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

Enchilada soup is really, really easy to make. You can make it in a slow cooker, stove top or even an instant pot!!

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!

Enchilada Soup

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?

Cheesy Chicken Tortilla

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.

chicken-tortilla-soup-recipe-ohsweetbasil.com

Looking for more soup recipes? We always are too, so make sure you try our Instant Pot Chicken Tortilla SoupCheesy Ground Beef Enchilada Chili,  Honey Lime Chicken Enchilada Soup

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Loving this enchilada soup lately! Ohsweetbasil.com

Enchilada Soup

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 -8 servings
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! #soup #enchilada #mexican #me

Ingredients

  • 1 15 ounce Can Diced Tomatoes
  • 1 1/2 Lb Ground Beef
  • 1 Large Can 28 oz Enchilada Sauce
  • 1 15 ounce Can Black Beans drained and rinsed
  • 1 15 ounce Can Corn drained
  • 1 Cup Sliced Zucchini
  • 2 Tablespoons Lime Juice
  • 1 Medium Onion chopped
  • 4 Oz Green Chiles
  • 1 Teaspoon Cumin
  • 1 Teaspoon Chili Powder
  • 1/2 Teaspoon Salt Pepper

Instructions

  • 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!
Nutrition Facts
Enchilada Soup
Amount Per Serving (1 recipe)
Calories 2913
% Daily Value*
Cholesterol 483.1mg161%
Carbohydrates 242.1g81%
Fiber 65.9g275%
Sugar 86.3g96%
Protein 173.4g347%
* Percent Daily Values are based on a 2000 calorie diet.

 

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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27 comments

  • Recipes sound great!!!!
    Can’t wait
    To make the soups!!!!!

    • Reply
  • Hi! This sounds delicious! Think I’ll make a batch (using my homemade enchilada sauce) tomorrow for dinner! Quick question – does Ts stand for teaspoon (usually abbreviated tsp.) or tablespoon (usually abbreviated Tbsp.)? Thanks!

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    • Ahhh, it keeps doing that, I’m so sorry. It’s teaspoons and I’m fixing it again now so please let me know if it doesn’t change.

      • Reply
  • I doubled the recipe and also added 4 cups of chicken broth to dilute the enchilada sauce because it was too strong; otherwise great taste.

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    • Hi Jean, in the beginning the enchilada sauce is VERY strong but as it cooks it mellows out. Great idea to just pop in some broth though! You wouldn’t have to wait for it to mellow at all that way. Thanks!

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  • I made this with green enchilada sauce and added jalapeños instead of green chilis, yummy! Thank you 🙂

    • Reply
    • Oh, I love that!

      • Reply
  • How many servings does this make? Sounds divine. I am making it for my girlfriends for girls night in tomorrow. Thanks for the recipe. First time visiting your site…I will be back! ???

    • Reply
    • Hi!! I’m so glad you visited, we get about 6-8 servings. 🙂

      • Reply
      • It was so perfect. Thanks for the info. There were 4 of us and we have leftovers! yay! It was wonderful. Spicy and then topped with cheese…lots of course…ha ha…sour cream and sliced scallions. I served it with Cantina style tortilla chips for a great crunch factor and my friends actually used the chips to dip into the soup. Rave reviews throughout the meal! Thanks so much. Soup is always a great choice for time together and making it ahead in the slow-cooker was sure a time saver and better the next day since it had time to let the favors all marry.

        I look forward to trying more of your recipes in the very near future! ?

      • We love those cantina chips! They are so crunchy and salty! So glad you liked it and thank you so much for the sweet comment!

  • Would I cook this on high or low in the crock pot? Is there any way you could give me a range of how long to cook this for? I am pretty new when it comes to the crock pot and I don’t want to mess this one up 😉 Thanks.

    • Reply
    • Hi Sher,
      I would cook it on low for 4 hours or high for 2. If you want to do it in the morning using the low temp and letting it cook all day wont be a problem.

      • Reply
  • Yum!! This looks so delish! It is in the 90s here in Los Angeles, but I will pin this for a colder day 🙂

    • Reply
    • oh, so lucky! It could snow for another month here!

      • Reply
  • Looks yummy! I want to make this. How many ounces in the the cans of tomatoes, corn and enchilada sauce?

    • Reply
    • oh, thank you! I’ll go add it into the recipe, but 15 oz tomatoes and beans and 28 oz enchilada sauce!

      • Reply
  • Looks flavorful and delicious. Will try it with chicken!

    • Reply
    • Ohhh, great idea!

      • Reply
  • This is on my “To Cook” list for the week. It looks absolutely delicious.

    • Reply
  • Now this is my kind of soup! Delicious!

    • Reply
  • Yum, this looks fantastic!! So glad I found this in time to make it for Cinco de Mayo!

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  • What a great soup!! I’m bookmarking this one…

    Our weather has actually been wonderful, this time of year living in Florida is my favorite. By next month I’m sure we’ll be sweating it out already in the 90s…

    • Reply
  • Ummm…sounds delish!!! I’m going to try this sometime soon.

    • Reply
  • This is yummy soup. It is one of our favorites. We've made this & Tuscan Bean and Tomato Soup a ton this winter!

    • Reply
  • I hear you! I am SO sick of the snow. I am loving this soup though, I want to make a veggie version!

    • Reply
  • Sounds like a great recipe for our snowy day!

    • Reply

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