This is an Enchilada soup that’s quick and simple to prepare and so flavorful everyone will be asking for the recipe year‑round.
Are you ready for a cozy bowl of soup? I made this enchilada soup to chase away lingering cold weather, and it did the trick. It’s comforting, packed with bright flavors, and flexible — perfect for using what you already have in the pantry.
What Goes Good with Enchilada Soup?
This soup pairs well with warm tortillas, cornbread, or tortilla chips for dunking. A small side salad dressed with a tangy tomatillo cilantro ranch also balances the heartiness nicely.
What’s in Enchilada Soup?
This chicken-style enchilada soup includes diced tomatoes, zucchini, black beans, corn, enchilada sauce and ground meat for a filling, flavor-forward bowl. If you prefer, swap the ground beef for ground turkey, shredded chicken, or leave out the meat for a vegetarian version with extra vegetables.
How Do You Thicken Enchilada Soup?
The beans and the simmering process naturally thicken the soup a bit. It won’t be as thick as a chowder, but it develops a satisfying body as it cooks. If you want it slightly thicker, mash some of the beans or simmer uncovered a bit longer to reduce the liquid.
How to Make Enchilada Soup
This enchilada soup is very easy to make and works in multiple methods: stove top, slow cooker, or Instant Pot.
Start by browning the ground beef in a heavy‑bottomed pot, draining excess fat if desired. Transfer the cooked meat and the remaining ingredients into your slow cooker, Instant Pot, or back into the soup pot. Simmer until heated through and the flavors meld — the longer it cooks in a slow cooker, the richer it becomes.
Timing guidelines:
- Instant Pot: cook under pressure for about 15 minutes (follow your Instant Pot instructions for pressure release).
- Slow cooker: 4 hours on high or 6 hours on low.
- Stovetop: simmer on medium-low until flavors are combined and vegetables are tender.
Enchilada Soup
This enchilada soup warms you from the inside out and gives you a little bit of everything: juicy tomatoes, corn, black beans, tender zucchini, and satisfying meat. We often make it with ground turkey too — both are delicious. Enjoy garnishing with shredded cheese, sour cream, tortilla strips or chopped cilantro.
What’s the weather like where you are and what are your go-to warmup recipes?
Cheesy Chicken Tortilla
If you love soups, try a cheesy chicken tortilla soup next — it’s a family favorite and easy to make.
Looking for more soup ideas? Try cheesy chicken tortilla soup, instant pot chicken tortilla soup, enchilada style chili, or honey lime chicken enchilada soup for more comforting meals.
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Enchilada Soup
Ingredients
- 1 1/2 lb Ground Beef
- 15 oz Diced Tomatoes
- 28 oz Enchilada Sauce
- 15 oz Black Beans, drained and rinsed
- 15 oz Corn, drained
- 1 cup Zucchini, sliced
- 2 tbsp Lime Juice
- 1 medium Onion, chopped
- 4 oz Green Chiles
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
- In a heavy-bottomed pot, cook the ground beef over medium heat until browned.
- Place the cooked meat and all remaining ingredients in a crock pot or soup pot. Simmer until heated through and flavors meld. The longer it cooks, the better the flavor.
- Serve with tortilla chips, shredded cheese, sour cream, cilantro, or your preferred toppings.
Nutrition
Per serving: Calories: 401 kcal • Carbohydrates: 37 g • Protein: 24 g • Fat: 18 g • Sodium: 1120 mg
Nutrition information is an approximation.