Beef Enchilada Soup Tortilla

My neighbor stopped by on a cold evening with a container of homemade enchilada sauce, and I had ground beef thawing on the counter. Instead of making the usual tacos, I thought, what if I turned all those flavors into something warm and soupy? That night, I tossed everything into a pot and discovered that enchiladas don't have to be rolled—they can be sipped from a spoon with crispy tortilla strips as edible spoons.

I made this for my book club once, thinking it was too casual for the group, but everyone asked for the recipe before they left. One friend said she'd been craving something that felt like comfort food but wasn't heavy, and this hit that exact spot. That's when I realized comfort doesn't always have to be complicated.

Ingredients

• Ground beef (1 lb, 85% lean): The leaner cut means less fat to drain, and it breaks up beautifully into small, tender pieces that disappear into each spoonful.
• Yellow onion (1 medium, diced): Onions are your base flavor—they'll soften and sweet the broth while you're browning the meat.
• Garlic (2 cloves, minced): Don't skip the mincing step; it releases the oil and makes the aroma incredible.
• Red bell pepper (1, diced): The sweetness balances the spice and gives the soup brightness.
• Black beans (1 can, drained and rinsed): Rinsing removes excess sodium and makes them less likely to make the broth cloudy.
• Corn kernels (1 can, drained): Frozen works just as well and adds that light, slightly sweet note without extra prep.
• Low-sodium beef broth (4 cups): The foundation of everything; low-sodium lets you control the salt and taste the actual flavors.
• Tomato sauce (1 can, 15 oz): It's thicker than crushed tomatoes, so the broth stays clear and rich instead of murky.
• Chili powder (2 tbsp): This is your anchor spice—it's what makes people say this tastes like enchiladas.
• Ground cumin (2 tsp): Cumin adds earthiness and works with the chili to create depth.
• Smoked paprika (1 tsp): It adds color and a gentle smoky note that feels warm.
• Dried oregano (1/2 tsp): Just enough to remind you this is Mexican-inspired without overpowering.
• Salt and black pepper: Always taste at the end; you may need less salt since the enchilada sauce and broth already carry it.
• Enchilada sauce (1 can, 10 oz): This is your secret shortcut—it brings authentic flavor and body to the broth.
• Olive oil (1 tbsp): For browning the beef and building the flavor foundation.
• Corn tortillas (6 small, cut into strips): Fresh tortillas fry crisper than stale ones, so check the package date.
• Vegetable oil (2 tbsp for frying): Use something neutral with a high smoke point; vegetable or canola works perfectly.
• Cheddar cheese, sour cream, cilantro, jalapeño (for garnish): These are optional but they're the reason people come back for seconds—they add texture, cool creaminess, and fresh kick.

Instructions

Brown the beef:

Heat olive oil in your pot over medium heat. Add the ground beef and break it into small pieces with a wooden spoon as it cooks. After 5 to 6 minutes, it should be no longer pink anywhere. If there's a pool of fat sitting on top, drain it off—you want flavor, not grease.

Build the base:

Add your onion, garlic, and bell pepper to the same pot. Let them soften for 4 to 5 minutes while you stir occasionally. This is when your kitchen starts smelling like dinner actually happening.

Toast the spices:

Sprinkle in the chili powder, cumin, paprika, oregano, salt, and pepper. Stir constantly for just 1 minute—this wakes up the spices and keeps them from sitting raw in the broth.

Add the liquids and beans:

Pour in the tomato sauce, enchilada sauce, and beef broth, then add the beans and corn. Give it a good stir, then bring it to a boil. Once it's bubbling, turn the heat down to medium-low and let it simmer uncovered for 20 minutes.

Fry the tortilla strips:

While the soup is simmering, heat vegetable oil in a skillet over medium-high heat. Cut your tortillas into thin, thin strips—thinner than you think. Fry them in batches for 1 to 2 minutes until they're golden and crispy. They'll harden as they cool, so don't leave them in the pan too long.

Finish and season:

Once the soup has simmered, taste it. Add more salt, pepper, or even a pinch more chili powder if it needs it. Enchilada sauce brands vary, so your palate is the final judge.

Serve:

Ladle the soup into bowls and pile those crispy tortilla strips on top. Add cheese, a dollop of sour cream, fresh cilantro, and jalapeño slices. Let people build their own bowl; everyone likes different ratios.

Pin This

My kid, who usually turns her nose up at anything spicy, asked for thirds and wanted to know why we don't make this every week. It was the sour cream dollop and the crispy tortillas that won her over—proof that comfort food is really just about finding the right combination of warm and cool, soft and crunchy.

Why Crispy Tortilla Strips Matter

The tortilla strips aren't just a topping—they're the soul of this dish. They give you something to bite down on in a broth that would otherwise be all soft textures. The contrast between hot soup and cool sour cream, between crispy strips and tender beans, is what makes people keep eating even after they're full. Cut them thin, fry them hot, and serve them fresh.

Make It Your Own

This recipe is forgiving enough to adjust to what you have. Out of bell peppers? Zucchini adds substance and soaks up flavor beautifully. Want to sneak in extra vegetables? Add them when you add the beans—spinach wilts in by the time you ladle, and diced tomatoes add brightness. Some people have made this with shredded chicken instead of ground beef, and it works if you're looking for something lighter.

How to Serve This Soup

This soup is best served immediately after you fry the tortilla strips, while they're still crackling. It reheats beautifully if you store the broth and tortillas separately—just warm the broth gently and fry fresh strips when you're ready to eat. Serve with lime wedges on the side; a squeeze of fresh lime at the last second lifts all the flavors and makes it taste bright instead of heavy.

• If you're feeding a crowd, set out bowls of toppings and let everyone build their own—cheese, sour cream, cilantro, and jalapeño slices become interactive and fun.
• Leftover enchilada sauce keeps in the fridge for a week, so you could make this soup again in a few days without opening another can.
• This freezes well if you skip the tortilla strips and store just the broth; defrost it gently and fry fresh strips on the day you serve it.

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This soup turned into my go-to when I want something that feels special but doesn't stress me out in the kitchen. It's the kind of dish that makes people feel cared for without you having to spend hours cooking.

Recipe FAQs

→ Can I substitute ground turkey for beef?

Yes, ground turkey or chicken can be used as a leaner alternative without compromising flavor.

→ How do I make the tortilla strips crispy?

Fry thinly sliced corn tortillas in hot vegetable oil for 1–2 minutes until golden and crisp, then drain on paper towels to remove excess oil.

→ Is this dish suitable for a gluten-free diet?

Yes, ensure the enchilada sauce and tortillas are certified gluten-free to make the dish gluten-free.

→ What spices create the enchilada-style broth flavor?

The combination of chili powder, ground cumin, smoked paprika, and oregano provides the signature enchilada-inspired taste.

→ Can I add more vegetables to increase nutrition?

Absolutely, adding zucchini, spinach, or other vegetables is a great way to boost the dish's nutritional value.