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

Cook Time 25

Total Time 30

Servings

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!

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