Beef Enchilada Soup Tortilla Strips (Printable)
Hearty beef and bean soup with zesty spices, topped with crispy homemade tortilla strips.
# What You'll Need:
→ Soup
01 - 1 lb ground beef
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 (15 oz) can black beans, drained and rinsed
06 - 1 (15 oz) can corn, drained
07 - 1 (15 oz) can diced tomatoes
08 - 1 (10 oz) can red enchilada sauce
09 - 4 cups beef broth
10 - 2 tsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp dried oregano
14 - ½ tsp salt, or to taste
15 - ¼ tsp black pepper
16 - 1 tbsp olive oil
→ Crunchy Tortilla Strips
17 - 4 small corn tortillas (use gluten-free if needed)
18 - 1 tbsp vegetable oil
19 - ¼ tsp salt
→ For Serving (Optional)
20 - ½ cup shredded cheddar cheese
21 - ¼ cup sour cream
22 - ¼ cup chopped fresh cilantro
23 - 1 avocado, diced
24 - Lime wedges
# How-to Steps:
01 - Preheat oven to 400°F. Cut tortillas into thin strips, toss with vegetable oil and salt, spread on a baking sheet in a single layer, and bake for 8–10 minutes, tossing once, until golden and crispy. Set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and cook 3–4 minutes until softened. Add minced garlic and cook 1 minute more.
03 - Add ground beef, breaking it up, and cook 5–7 minutes until browned and cooked through. Drain excess fat if necessary.
04 - Stir in red bell pepper and cook 2 minutes. Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper, stirring to evenly coat.
05 - Pour in enchilada sauce, diced tomatoes, black beans, corn, and beef broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
06 - Taste and adjust seasoning as needed. Ladle soup into bowls and garnish with tortilla strips and optional toppings such as shredded cheese, sour cream, cilantro, avocado, and lime wedges.
# Expert Pointers:
01 -
- It comes together in under an hour but tastes like you've been cooking all day.
- The crispy tortilla strips add texture and drama right at the moment you need them most.
- One pot does almost all the work, which means less cleanup and more time enjoying your meal.
02 -
- Don't skip browning the beef properly—that caramelized surface adds flavor that you can't fake later.
- If your enchilada sauce is spicy, taste the broth before adding more salt; some sauces are already salty enough to season the whole pot.
- The tortilla strips will get soggy if you make them too early, so bake them while the soup simmers or right before serving.
03 -
- Use smoked paprika instead of regular paprika—it adds depth that makes people ask what your secret ingredient is.
- If the soup tastes flat after simmering, a squeeze of fresh lime juice added right before serving lifts everything.