Flavorful, fast, and easy, this One Pot Enchilada Soup Recipe will bring the whole family around the table for a delicious dinner that requires no frying, no baking, and almost no waiting! Pantry staples, simple spices, and lots of bold Mexican flavors come together for a meal that tastes just like an enchilada, but a lot more fun to make.
Tips For Success Making This Enchilada Soup Recipe
- Pantry staples makes this quick and easy. Drain the corn and pinto beans, but leave the rotel undrained.
- If you don’t have crushed tomatoes, swap for diced tomatoes, but don’t drain them.
- If you don’t have any rotel, you can swap with a can of diced tomatoes and a can of diced green chiles. Drain the chiles.
- I like using two 10 oz cans of enchilada sauce, but if you love a deeper flavor, grab a single 28 oz can and go to town.
- You can use a bag of tortilla chips for garnish, or bagged tortilla strips, or fry up some cut corn tortillas.
- I wouldn’t omit the cornmeal, because it imparts more corn flavor that’s reminiscent of tortillas, but if you don’t have any on-hand, it’s OK to skip it.
- Garnish with queso fresco instead of cheddar if you’d like for a flavorful twist!
One Pot Enchilada Soup Recipe
Flavorful, fast, and easy, this One Pot Enchilada Soup Recipe will bring the whole family around the table for a delicious dinner that requires no frying, no baking, and almost no waiting! Pantry staples, simple spices, and lots of bold Mexican flavors come together for a meal that tastes just like an enchilada, but a lot more fun to make.
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Servings: 8
Calories: 600kcal
Ingredients
- 2 tablespoons canola oil
- 2 cups sweet yellow onion diced
- 1 tablespoon fresh garlic minced
- 1 ½ lbs 85/20 ground beef
- 2 teaspoons cumin
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 1 10 oz can rotel undrained
- 1 15 oz can crushed tomatoes
- 1 15 oz can pinto beans drained
- 1 15 oz can corn drained
- 2 10 oz each canned enchilada sauce
- 2 cups beef broth
- 2 tablespoons cornmeal
- 2 cups cheddar cheese shredded
- 4 cups tortilla strips
- fresh cilantro for garnish
Instructions
- In a large pot over medium-high heat, add the oil, followed by the onion and cook for 3 minutes, or until they begin to soften. Add the garlic and cook for 1 minute more.
- Add the ground beef and cook, breaking it up as it cooks, until no longer pink, about 5 minutes. Add the cumin, chili powder, salt and pepper, followed by the tomato paste and continue cooking for 1 minute more.
- Stir in the rotel, tomatoes, pinto beans, corn, and enchilada sauce, followed by the beef broth until thoroughly combined, then bring to a rolling boil. Reduce heat, cover, and simmer for 10 minutes.
- Mix the cornmeal with a little water to make it into a paste, then uncover the pot, add the paste, and stir thoroughly. Let sit uncovered for 10 minutes, stir well, then serve with cheddar cheese, tortilla strips, and cilantro. Enjoy!
Notes
- If you don't have crushed tomatoes, swap for diced tomatoes, but don't drain them.
- If you don't have any rotel, you can swap with a can of diced tomatoes and a can of diced green chiles. Drain the chiles.
- I like using two 10 oz cans of enchilada sauce, but if you love a deeper flavor, grab a single 28 oz can and go to town.
- You can use a bag of tortilla chips for garnish, or bagged tortilla strips, or fry up some cut corn tortillas.
- I wouldn't omit the cornmeal, because it imparts more corn flavor that's reminiscent of tortillas, but if you don't have any on-hand, it's OK to skip it.
- Garnish with queso fresco instead of cheddar if you'd like for a flavorful twist!
Nutrition
Calories: 600kcal | Carbohydrates: 51g | Protein: 33g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 87mg | Sodium: 1379mg | Potassium: 991mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1193IU | Vitamin C: 16mg | Calcium: 291mg | Iron: 6mg
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Elena Skillingstad says
I really like the look of your one pot enchilada soup, but I can’t see the recipe. Am I missing it somewhere? Also, on your raspberry breakfast bars your recipe calls for Chambord liquor. Is there a substitution that I can use? Thanks!
Karly says
Hi Elena!
There is a link to the recipe in the bottom paragraph! And as for Chambord, you can use 2 tsp. of raspberry extract with the berries, and then 2 tsp. of the extract in the glaze, and just add a little water to thin it out (since you use less extract than Chambord, you need the water or it won’t turn into a glaze)!
Rachel @ Simple Seasonal says
Yum! I checked this out over at Real Housemoms and I’m loving all of the flavor and spice in this recipe!