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Dairy Free Beef Enchilada Soup

Beef enchilada soup is an easy weeknight dinner the whole family will love. It’s made with a homemade enchilada sauce, and a handful of basic ingredients This easy soup recipe is dairy free and gluten free with a plant based option.

Looking for more Mexican recipes? Try my taco rice bowl, loaded ground turkey nachos, or adobo chicken tacos.

What You’ll Love About This Recipe

  • Flavorful – This delicious soup has so much flavor thanks to the homemade enchilada sauce. 
  • Hearty – This hearty soup is full of protein, vegetables, and beans. The texture is closer to stew than soup.
  • Easy – Make this easy soup during soup season to stay warm. It has the flavors of enchiladas but with less effort.

Ingredients

Here’s what you’ll need to make this beef enchilada soup recipe:

  • Homemade red enchilada sauce – olive oil, brown rice flour or AP flour, chili powder, ground cumin, garlic powder, onion powder, dried oregano, kosher salt, tomato paste, beef bone broth, vinegar, and black pepper.
  • Olive oil
  • Yellow onion
  • Lean ground beef
  • Taco seasoning
  • Kidney beans
  • Black beans
  • Red bell pepper
  • Sweet corn – you can use fresh, frozen, or canned depending on the season.
  • Diced green chiles
  • Crushed tomatoes
  • Beef broth
  • Garnish – sliced green onions or fresh cilantro.

How to Make Beef Enchilada Soup: Step By Step

Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!

  1. In a small bowl, whisk together the brown rice flour, chili powder, cumin, garlic powder, onion powder, kosher salt, and dried oregano.
  2. Heat the oil in a small saucepan over medium heat. Once warm, add in the spice blend (it should sizzle). Stir frequently until fragrant and the color has slightly deepened, about 1 minute. Whisk in the tomato paste, then slowly pour in the broth while whisking to remove any clumps.
  3. Keep the heat at a gentle simmer. Whisk often for 5 minutes until the sauce has started to thicken. Remove from the heat and stir in the vinegar. Season to taste with freshly ground black pepper and more salt if needed. Set aside.
  4. Heat a large Dutch oven or large soup pot over medium heat with olive oil. Cook the onion for 2 minutes then add the beef. Cook it until no pink remains then stir in the taco seasoning.
  5. Add the remaining soup ingredients. Bring to a boil over medium-high heat then reduce to a simmer. Simmer the soup for 30 minutes, stirring occasionally. Season to taste with kosher salt, and freshly ground black pepper as needed.
  6. Garnish with cilantro or sliced green onions and any of your other favorite soup toppings if desired. Serve with tortilla chips or tortilla strips.

Helpful Tips

  • This enchilada soup recipe makes a large quantity. I recommend freezing half to reserve for a day(s) when you don’t feel like cooking or are short on time but want a home-cooked meal.

Quick Tip: Use at least a 5-quart pot so it doesn’t boil over. This is the 5-quart Dutch oven I use.

Storage

Let the soup cool to room temperature completely before storing.

Fridge: Store soup in an airtight container in the refrigerator for up to 1 week.

Freezer: Store in a freezer-safe container for 2-3 months. Let it thaw overnight in the fridge or add it directly to a pot over medium heat until warmed through.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this easy beef enchilada soup recipe using what you already have? Here are some ideas…

  • No onion? – use a large shallot or the white part of a leek instead, about 1 cup.
  • No ground beef? – you can also use ground chicken or ground turkey. If using either of these options, use chicken broth instead of beef.
  • No crushed tomatoes? – use diced tomatoes or whole peeled tomatoes that you crush by hand.
  • Make it plant based – leave out the ground meat and add another can of beans of choice. Use vegetable broth.
  • Add-ins – diced avocado, dairy free or regular: shredded cheddar cheese, a dollop of sour cream, plain yogurt, or a couple tablespoons of cream cheese to make it creamy.

Frequently Asked Questions

Can I use store-bought enchilada sauce instead?

I think that should work. You’ll need 2 cups of mild enchilada sauce. Depending on how thick it is, you may need to add a bit more broth to the soup.

More Soup Recipes

I hope you love this Beef Enchilada Soup! If you make this recipe, be sure to leave a comment & a star rating below. Thank you!

Beef Enchilada Soup

Bowls of hearty beef enchilada soup with sliced green onions and a side of tortilla chips.
Beef enchilada soup is an easy weeknight dinner the whole family will love. It's made with a homemade enchilada sauce, and a handful of basic ingredients This easy soup recipe is dairy free and gluten free with a plant based option.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8

Ingredients
 

Homemade Enchilada Sauce

Enchilada Soup

  • 1 tablespoon olive oil
  • ½ medium yellow onion diced
  • 1 pound ground beef or substitute
  • 2 tablespoons taco seasoning
  • 15 oz can black beans drained
  • 15 oz can kidney beans drained
  • 1 medium red bell pepper diced
  • 2 cups sweet corn fresh or frozen
  • 5 oz can diced green chiles
  • 28 oz can crushed tomatoes
  • 1 cup beef broth or whatever type of meat you're using
  • kosher salt to taste
  • freshly ground black pepper to taste

For Serving (Optional)

  • sliced green onions or cilantro
  • tortilla chips
  • any additional toppings see notes below for ideas

Instructions

Homemade Enchilada Sauce

  • In a small bowl, whisk together the brown rice flour, chili powder, cumin, garlic powder, onion powder, kosher salt, and dried oregano.
  • Heat the oil in a small saucepan over medium heat. Once warm, add in the spice blend (it should sizzle). Stir frequently until fragrant and the color has slightly deepened, about 1 minute.
  • Whisk in the tomato paste, then slowly pour in the broth while whisking to remove any clumps.
  • Keep the heat at a gentle simmer. Whisk often for 5 minutes until the sauce has started to thicken. Remove from the heat and stir in the vinegar. Season to taste with freshly ground black pepper and more salt if needed. Set aside.

Enchilada Soup

  • Heat a large Dutch oven or large soup pot over medium heat with olive oil. Cook the onion for 2 minutes then add the beef. Cook it until no pink remains then stir in the taco seasoning.
  • Add the remaining soup ingredients. Bring to a boil over medium-high heat then reduce to a simmer. Simmer the soup for 30 minutes, stirring occasionally. Season to taste with kosher salt, and freshly ground black pepper as needed.
  • Garnish with cilantro or sliced green onions and any of your other favorite soup toppings if desired. Serve with tortilla chips or tortilla strips.

Notes

See the blog post for helpful tips, storage, and recipe FAQs.

Make It Your Way: Substitutions & Variations

No onion? – use a large shallot or the white part of a leek instead, about 1 cup.
No ground beef? – you can also use ground chicken or ground turkey. If using either of these options, use chicken broth instead of beef.
No crushed tomatoes? – use diced tomatoes or whole peeled tomatoes that you crush by hand.
Make it plant based – leave out the ground meat and add another can of beans of choice. Use vegetable broth.
Add-ins – diced avocado, dairy free or regular: shredded cheddar cheese, a dollop of sour cream, plain yogurt, or a couple tablespoons of cream cheese to make it creamy.

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