Beef Enchilada Soup Tortilla Strips

There's something about the smell of ground beef hitting hot oil that makes you feel like you're cooking something real. Years ago, I threw together this soup on a chilly evening when I had enchiladas on my mind but only soup-making energy, and it became the kind of dish that shows up in your rotation without you planning it. The combination of zesty enchilada sauce, tender beef, and beans simmering together creates something that tastes like way more effort than it actually requires.

I made this for friends on a random Tuesday and watched them go back for seconds before even finishing their first bowl. Someone joked that it was "enchiladas for people who want to drink their dinner," and honestly, that's the appeal—all the flavor, none of the rolling, pure comfort in a spoon.

Ingredients

• Ground beef: Use 80/20 if you have it; the fat renders down and flavors the whole pot, but you can drain it if you want something lighter.
• Yellow onion and garlic: These two are your flavor foundation, so don't skip the mincing step—pieces cook faster and distribute better.
• Red bell pepper: Adds sweetness and body; green works too if that's what you have.
• Black beans and corn: Canned is completely fine here and saves you time without any quality loss.
• Diced tomatoes: Canned tomatoes have better flavor consistency than fresh, especially in a recipe like this.
• Red enchilada sauce: This is your secret weapon—it does half the seasoning work for you.
• Beef broth: Use good broth, not bouillon cubes; it makes a real difference in depth.
• Chili powder, cumin, smoked paprika, oregano: Toast these in the pan before adding liquid and you'll taste the difference immediately.
• Corn tortillas: Fresh ones crisp better than stale ones, and they have better flavor.
• Vegetable oil for tortilla strips: Any neutral oil works; this just needs to coat and help them crisp.
• Toppings: Cheese, sour cream, cilantro, avocado, and lime—these aren't optional, they're the whole point of serving it this way.

Instructions

Get those tortilla strips ready first:

Preheat your oven to 400°F and cut your tortillas into strips about as wide as a pencil. Toss them with oil and salt, spread them out single-layer on a baking sheet, and let them bake for 8 to 10 minutes, stirring once, until they're golden and snappy.

Build your flavor base:

Heat olive oil in a large pot over medium heat and cook your diced onion until it softens and turns translucent, about 3 to 4 minutes. Add minced garlic and let it bloom for just a minute—you'll smell when it's ready.

Brown the beef:

Push the onion and garlic to the side, add your ground beef, and let it sit for a minute before breaking it up with a spoon. Cook it until there's no pink left, about 5 to 7 minutes, then drain off excess fat if you see a pool of it.

Add the peppers and spices:

Stir in your red bell pepper and cook for 2 minutes, then sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Give everything a good stir so the spices coat the meat and vegetables—this is when the kitchen starts smelling incredible.

Build the soup:

Pour in your enchilada sauce, diced tomatoes, black beans, corn, and beef broth. Bring it all to a boil, then turn the heat down and let it simmer uncovered for about 20 minutes, stirring every few minutes.

Taste and adjust:

Before you serve, take a spoon and taste it. More salt? A squeeze of lime juice added to the pot? Now's the time to make it exactly how you want it.

Serve with all the toppings:

Ladle the soup into bowls and pile those crispy tortilla strips right on top, then add cheese, a dollop of sour cream, cilantro, avocado, and a lime wedge on the side.

Save

The first time someone ladled this into a bowl and looked genuinely surprised at how good it was, I realized I'd accidentally created something that feels special without requiring you to be special at cooking. It's become the kind of soup I make when I want to prove that weeknight dinner doesn't have to be complicated.

Customizing Your Soup

This recipe is flexible in ways that matter. Swap the ground beef for ground turkey or chicken if you want something lighter—the soup still holds together beautifully. Add a diced jalapeño right with the onion if your household likes heat, or leave it out if you're cooking for someone who doesn't. The beauty of a soup like this is that it tastes complete as written, but it also welcomes changes without falling apart.

Making It Gluten-Free

If you're cooking gluten-free, the only things to watch are the enchilada sauce and the tortillas—buy brands that are certified, and you're done. The soup itself contains no gluten, so this becomes a matter of reading labels rather than changing technique. Most grocery stores now have reliable gluten-free tortillas that crisp up just as well as regular ones.

Pairing and Serving Thoughts

This soup pairs beautifully with a cold beer—a light Mexican lager lets the flavors shine, or a citrusy IPA if you want something with more presence. Serve it with warm flour tortillas on the side if anyone wants to scoop, or just let people focus on the soup itself.

• Make extra tortilla strips even if you think you won't need them—they disappear faster than you'd expect.
• The soup keeps well in the refrigerator for 3 to 4 days, and the flavors actually deepen overnight.
• Reheat gently on the stovetop and make fresh tortilla strips the day you serve it again.

Save

This soup proves that the best meals are often the ones we almost accidentally invent. Make it for yourself on a regular Tuesday and you'll understand why it keeps coming back to your table.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, the flavors actually deepen if made a day ahead. Cool completely, refrigerate, and reheat gently before serving.

→ How do I store the tortilla strips?

Store them in an airtight container or paper bag at room temperature to keep them crisp. Do not add them to leftovers.

→ Is this dish spicy?

It has a mild to medium spice level. You can control the heat by reducing the chili powder or adding jalapeños.

→ What protein can I use instead of beef?

Ground turkey or chicken are excellent substitutes that will keep the dish flavorful but lighter.

→ Can I use flour tortillas instead of corn?

Yes, but the flavor profile will change slightly. Cut them thinly and fry or bake until very crispy.