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.
Ingredients
Homemade Enchilada Sauce
- 3 tablespoons olive oil or avocado oil
- 3 tablespoons brown rice flour or all purpose flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon diamond crystal kosher salt if using anything else start with ¼ teaspoon, plus more to taste
- ¼ teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 cups broth use whatever type of ground meat you’re using
- 2 teaspoons white wine vinegar
- freshly ground black pepper to taste
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.