One Pot Enchilada Soup

Sharing is caring!

Are you searching for a cozy, comforting meal that’s as easy to make as it is delicious? Look no further! This One Pot Enchilada Soup is perfect for all occasions, from a quick weeknight dinner to a weekend gathering with friends. The rich flavors, warming spices, and hearty ingredients come together beautifully in a single pot, making cleanup a breeze. With a medley of beef, beans, corn, and a tantalizing enchilada sauce, this soup is sure to become a family favorite.

Why This Recipe Is a Must-Try

This One Pot Enchilada Soup stands out for several reasons. First, it’s incredibly flavorful, boasting a delightful blend of spices like cumin and chili powder that evoke the essence of authentic Mexican cuisine. Second, its convenience is unmatched; everything is cooked in one pot, saving you valuable time and effort in the kitchen. Finally, it’s versatile! Whether you want to enjoy it on its own, topped with cheese and crispy tortilla strips, or serve it with warm tortillas on the side, this soup adapts to your preferences beautifully.

Ingredients

To make this delicious One Pot Enchilada Soup, you will need the following ingredients:

• 2 Tbsp Canola Oil
• ½ White Onion, diced
• 2 Garlic Cloves, minced
• 1 ½ lbs Ground Beef
• 2 tsp Cumin
• 1 tsp Chili Powder
• Kosher Salt to taste
• Cracked Black Pepper to taste
• 2 Tbsp Tomato Paste
• 10 oz Rotel
• 14.5 oz Diced Tomatoes
• 15 oz Pinto Beans, drained
• 15 oz Corn, drained
• 19 oz Enchilada Sauce
• 2 C Beef Broth
• 2 Tbsp Cornmeal
• 2 C Cheddar Cheese, shredded
• 3 C Tortilla Strips
• Cilantro for garnish

How To Make One Pot Enchilada Soup

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat 2 tablespoons of canola oil over medium heat. Once hot, add the diced white onion and sauté for about 5 minutes, or until the onion is translucent. Then, add the minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.

Step 2: Cook the Ground Beef

Add 1 ½ pounds of ground beef to the pot. Break it apart with a spatula and cook until it is browned and no longer pink, about 7-10 minutes. Drain any excess fat if necessary.

Step 3: Spice It Up

Sprinkle in 2 teaspoons of cumin, 1 teaspoon of chili powder, kosher salt, and cracked black pepper to taste. Stir well to combine, allowing the spices to toast for about 1 minute.

Step 4: Mix in the Tomato and Beans

Add 2 tablespoons of tomato paste, 10 oz of Rotel, 14.5 oz of diced tomatoes, 15 oz of drained pinto beans, and 15 oz of drained corn. Stir everything together until combined.

Step 5: Pour in the Sauces and Broth

Now it’s time to add the star of the show! Pour in the 19 oz of enchilada sauce and 2 cups of beef broth. Stir well to incorporate all the ingredients. Bring the mixture to a gentle simmer.

Step 6: Thicken the Soup

Sprinkle in 2 tablespoons of cornmeal while stirring continuously. This will help thicken the soup slightly and add a nice texture. Allow the soup to simmer for about 15-20 minutes, stirring occasionally.

Step 7: Add the Cheese

Before serving, sprinkle in 2 cups of shredded cheddar cheese. Stir until melted and creamy, creating a delightful, cheesy consistency that will elevate the soup.

Step 8: Serve and Garnish

Ladle the enchilada soup into bowls and top with crispy tortilla strips and fresh cilantro for garnish. Enjoy this comforting dish warm!

Expert Tips

• You can adjust the level of spiciness by using mild or hot Rotel and adding more or fewer chili powder.
• For a healthier version, substitute ground beef with ground turkey or a plant-based meat alternative.
• Feel free to add more vegetables like bell peppers or zucchini for extra nutrition and flavor.
• If you want to meal prep, this soup reheats well and can be stored in the fridge for several days.

Variations and Customizations

• Swap out pinto beans for black beans or kidney beans based on your preference.
• Add a splash of lime juice before serving for a zesty finish.
• Incorporate some fresh corn kernels during the summer months for added sweetness.
• Top with avocado slices, jalapeños, or different types of cheese for a personal touch.

How to Store Leftovers

Storing leftovers is simple! Allow the One Pot Enchilada Soup to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 4 days. For longer storage, consider freezing the soup. Portion it into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator and reheat on the stove until warmed through.

FAQ

Can I make this soup in advance?

Yes! You can prepare the One Pot Enchilada Soup in advance. It actually tastes even better the next day as the flavors meld together. Just store it in the refrigerator and reheat when ready to serve.

Is this soup gluten-free?

As written, the soup is gluten-free, but always check the labels of the canned products used (such as the enchilada sauce and tortilla strips) to ensure they meet your dietary needs.

Can I add more protein to this soup?

Absolutely! You can easily add shredded chicken, or even diced tofu for a plant-based version, to give it an extra protein boost.

What can I serve with One Pot Enchilada Soup?

This soup is delicious on its own, but you can serve it with warm tortillas, crusty bread, or a simple side salad for a well-rounded meal.

Conclusion

This One Pot Enchilada Soup is not just a dish; it’s a delightful experience that warms you from the inside out. With its hearty ingredients, comforting flavors, and ultimate convenience, you’ll find it a staple in your recipe collection. Plus, the possibilities for customization ensure that it can be tailored to your family’s taste preferences. So, gather your ingredients and get ready to enjoy this scrumptious soup—perfect for any night of the week!