Last Updated on June 30, 2021 by Kimberly Stroh

Easy Beef Enchilada Soup Recipe

I crave a dinner that’s full of flavor, especially during the colder months. This Beef Enchilada Soup recipe is a perfect one-bowl dinner idea, loaded with layers of southwest flavor. After you brown off the ground beef, you just toss everything together and let is simmer. Even the kids love this one!

Related: Beef Minestrone Soup Recipe

What To Serve Enchilada Soup With

To be quite honest, you don’t have to serve it with anything. It’s delicious and hearty on it’s own. However, the enchilada soup pairs well with both tortilla chips and warm flour tortillas. If you want an easy way to warm your tortillas, just wrap them in aluminum foil and toss them in a 300º oven for 8-10 minutes. They’ll be steamy and warm. 

If you want to prep this soup and eat it throughout the week, just store it in an air-tight container. You can reheat over the stove. Just be sure to add your toppings for each serving instead of reheating the toppings. I always purchase several avocados and open a fresh one each time.

How To Make Beef Enchilada Soup

Prep a 6 quart crock pot with cooking spray. Add ground beef, onions, celery to a nonstick skillet. Cook on medium high heat constantly stirring until the ground beef is brown.

Transfer the ground beef, onions, celery to a crockpot. Add beef broth and canned tomatoes to the crock pot. Stir well to mix. Cover the crockpot.

Cook on high for 3-4 hours or on low for 6-8 hours. About 30 minutes before being served, add the cheese. Stir to mix the cheese into the soup.

Preheat oven following the directions on the back of the curly fries. Prior to serving add green onions and salt and pepper to taste. Serve soup in bowl topped with fresh tomatoes, onion, and avocado.