Beef Enchilada Soup Tortilla (Printable)

A flavorful beef stew with beans, spices, and crisp tortilla strips for a comforting dish.

# What's Needed:

→ Proteins

01 - 1 lb ground beef (85% lean)

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1 can (15 oz) corn kernels, drained

→ Liquids

07 - 4 cups low-sodium beef broth
08 - 1 can (15 oz) tomato sauce

→ Spices & Seasonings

09 - 2 tbsp chili powder
10 - 2 tsp ground cumin
11 - 1 tsp smoked paprika
12 - ½ tsp dried oregano
13 - ½ tsp salt, or to taste
14 - ¼ tsp black pepper

→ Other

15 - 1 can (10 oz) enchilada sauce (mild or medium)
16 - 1 tbsp olive oil

→ Tortilla Strips

17 - 6 small corn tortillas, cut into thin strips
18 - 2 tbsp vegetable oil (for frying)

→ Garnishes (optional)

19 - ½ cup shredded cheddar cheese
20 - ½ cup sour cream
21 - ¼ cup chopped fresh cilantro
22 - 1 jalapeño, thinly sliced

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add ground beef and cook, breaking it apart with a spoon, until browned and fully cooked, about 5 to 6 minutes. Drain excess fat if necessary.
02 - Add diced onion, minced garlic, and red bell pepper to the pot. Sauté for 4 to 5 minutes until vegetables are softened.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until the spices release their aroma.
04 - Pour in tomato sauce, enchilada sauce, beef broth, drained black beans, and corn. Bring to a boil, then reduce heat to a simmer and cook uncovered for 20 minutes, stirring occasionally.
05 - While the soup simmers, heat vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches for 1 to 2 minutes until crisp and golden. Drain on paper towels and season lightly with salt.
06 - Taste the soup and adjust seasonings as needed.
07 - Ladle soup into bowls, top with crispy tortilla strips and desired garnishes such as shredded cheddar cheese, sour cream, chopped cilantro, and sliced jalapeño.

# Tips for Success:

01 -
  • It tastes like enchiladas but comes together in under an hour, no rolling required.
  • The crispy tortilla strips stay golden even after they hit the hot broth, giving you texture in every bite.
  • It stretches a pound of beef into six hearty bowls, making it perfect for weeknight dinners or meal prep.
02 -
  • The tortilla strips are essential—don't skip them or make them ahead because they'll get soggy within minutes of hitting the hot broth.
  • Drain and rinse your canned beans, no matter how lazy you feel, because the starchy liquid makes the broth cloudy and the salt unpredictable.
  • If your enchilada sauce is very mild, the soup might taste one-dimensional—a squeeze of fresh lime juice or a dash of hot sauce at the table fixes this instantly.
03 -
  • If your enchilada sauce is too mild or vinegary, taste it before you commit—some brands are much spicier or funkier than others, and a small adjustment now prevents disappointment later.
  • Frying tortilla strips in batches instead of all at once keeps the oil temperature steady and ensures every strip gets equally golden and crispy.

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