One Pot Enchilada Soup
A cozy, comforting meal that’s easy to make and delicious, featuring beef, beans, corn, and enchilada sauce.
Servings: 6 servings
Ingredients
Ingredients
- 2 Tbsp Canola Oil
- ½ cup White Onion, diced
- 2 cloves Garlic, minced
- 1.5 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
Instructions
- Step 1: In a large pot or Dutch oven, heat 2 tablespoons of canola oil over medium heat. Add the diced white onion and sauté for about 5 minutes, or until translucent. Add minced garlic and cook for an additional 30 seconds.
- Step 2: Add 1 ½ pounds of ground beef to the pot. Cook until browned and no longer pink, about 7-10 minutes. Drain excess fat if necessary.
- Step 3: Sprinkle in 2 teaspoons of cumin, 1 teaspoon of chili powder, kosher salt, and cracked black pepper to taste. Stir well and toast the spices for about 1 minute.
- Step 4: 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 until combined.
- Step 5: Pour in 19 oz of enchilada sauce and 2 cups of beef broth. Stir well and bring to a gentle simmer.
- Step 6: Sprinkle in 2 tablespoons of cornmeal while stirring continuously to thicken the soup. Allow to simmer for about 15-20 minutes, stirring occasionally.
- Step 7: Before serving, stir in 2 cups of shredded cheddar cheese until melted and creamy.
- Step 8: Ladle the soup into bowls and top with crispy tortilla strips and fresh cilantro. Enjoy warm!
Equipment
- Large Pot or Dutch Oven
Notes
Adjust spiciness with mild or hot Rotel. Substitute ground beef with turkey or plant-based meat for a healthier option.