• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Drinks
    • Gluten Free
    • Mexican Food
    • One Pot
    • Paleo
    • Pasta
    • Quick Meal
    • Recipe Videos
    • Salads
    • Sandwiches and Burgers
    • Skillet Meal
    • Soups
    • Tacos
    • Vegan
  • About
    • Copyright
    • Privacy Policy
    • Disclosure and Content Uses
    • Image Usage Policy
    • Nutrition Disclaimer
  • Cookbook
  • Contact

A Simple Pantry logo

Home » Soups » One Pot Enchilada Soup Recipe

Published: Oct 12, 2015 · Modified: Nov 19, 2020 by Karly · This post may contain affiliate links

One Pot Enchilada Soup Recipe

Jump to Recipe Print 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.

bowl of one pot enchilada soup recipe with avocado, crema, and tortilla strips

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!

bowl of enchilada soup with avocado, tortilla strips, and corn

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.
No ratings yet
Print Pin Rate
Course: Dinner, Lunch, Main, Main Course, Soup
Cuisine: Comfort Food, Hispanic, Mexican
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8
Calories: 600kcal
Author: Karly Gomez

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
MADE THIS RECIPE?Click here to leave a comment + star rating! ★★★★★

Share your photo and tag @asimplepantry or #asimplepantry!

 

« Chocolate Cookie Butter Smoothie + The Best Damn Smoothies Recipe Book
Jalapeno Mango Green Smoothie »

About Karly

From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.

Reader Interactions

Comments

  1. Elena Skillingstad says

    October 21, 2015 at 3:24 pm

    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!

    Reply
    • Karly says

      October 21, 2015 at 3:33 pm

      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)!

      Reply
  2. Rachel @ Simple Seasonal says

    October 13, 2015 at 9:02 am

    Yum! I checked this out over at Real Housemoms and I’m loving all of the flavor and spice in this recipe!

    Reply

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

author karly gomez of a simple pantry with a background of red bell peppers
Hi, I'm Karly! Welcome to A Simple Pantry, where you’ll find inspiration for any meal and every occasion with tried-and-tested recipes, step-by-step tutorials, and occasional cooking videos that help you prepare easy gourmet dishes the whole family will love.
START HERE

i prefer margaritas and sitting in the shade to piña coladas and getting caught in the rain.

digital magazines and phone with cookbook viewing

Copyright © 2023 A Simple Pantry on the Brunch Pro Theme