Enchilada Soup
A hearty, flavorful enchilada soup featuring ground meat, green chiles, and cheesy toppings, perfect for cozy gatherings or weeknight dinners with bold Tex-Mex flavors.
Ingredients
- 1 small onion, chopped ⓘ
- 1 garlic clove, crushed ⓘ
- 2 Tbsp vegetable oil ⓘ
- 1 to 2 lb ground meat ⓘ
- 1 can cream of chicken soup ⓘ
- 1 can (4 oz) chopped green chilies, undrained ⓘ
- 1 can chicken broth ⓘ
- 1 can beef broth
- 1 1/2 cups water ⓘ
- 1 Tbsp steak sauce ⓘ
- 2 tsp Worcestershire ⓘ
- 1 tsp ground cumin ⓘ
- 1 tsp chili powder ⓘ
- 1/8 tsp black pepper ⓘ
- 2 Tbsp enchilada seasoning
- 1 bag Tostitos chips ⓘ
- 15 oz queso cheese dip ⓘ
- paprika ⓘ
Instructions
- Saute chopped onion and crushed garlic in vegetable oil over medium-high heat until translucent.
- Add ground meat to the onions and garlic, and cook until browned.
- Stir in undiluted cream of chicken soup, chopped green chilies, chicken and beef broth, water, steak sauce, Worcestershire sauce, ground cumin, chili powder, black pepper, and enchilada seasoning.
- Bring the mixture to a boil, then cover and reduce heat to simmer for 1 hour.
- Add Tostitos chips and queso cheese dip to the soup, and simmer uncovered for an additional 10 minutes.
- Sprinkle with paprika before serving.
Nutrition & Diet Analysis (per serving)
829
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).