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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.
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


  • 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


  • 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!


  • 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! 


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