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.
Tips & Substitutions
For a spicier kick, you can add diced jalapeños or increase the chili powder. If you prefer a vegetarian option, substitute ground meat with lentils or black beans. You can use any type of cheese dip for varied flavors, or even make your own queso. This soup can be made ahead and served like the Enchilada Acapulco Chicken for a hearty meal.
Serving Suggestions
Serve this enchilada soup with a dollop of sour cream and a sprinkle of fresh cilantro for added flavor. It pairs well with a side of cornbread or a simple green salad. For a fun twist, serve it with tortilla strips or Tostitos chips on the side for crunch. This soup is a great option for game days or casual gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally. If it's too thick, add a splash of water or broth to achieve your desired consistency. Reheating in the microwave can also work, but stir halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Enchilada Soup contains roughly 774 calories, with 24g protein, 119g carbohydrates, and 33g fat. It is an excellent source of iron (146% of the Daily Value), dietary fiber (112% of the Daily Value), and vitamin A (69% of the Daily Value). Note that it is relatively high in sodium, at 1373mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, this enchilada soup can be made ahead of time. Simply prepare the soup, let it cool, and store it in the refrigerator. It actually improves in flavor after sitting for a day. When you're ready to serve, just reheat it on the stovetop or in the microwave until warmed through.
What can I use instead of cream of chicken soup?
If you're looking for a substitute for cream of chicken soup, consider using a homemade white sauce or a can of cream of mushroom soup for a different flavor. You can also try a vegan cream soup option if you're making a vegetarian version of this dish.
How can I make this recipe spicier?
To increase the heat level in your enchilada soup, you can add diced jalapeños or increase the amount of chili powder. Another option is to use a spicier variety of cheese dip or add a dash of hot sauce right before serving. Adjust the seasonings to your taste for a perfect spicy kick!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).