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Beef Enchilada Soup with Black Beans and Corn

Beef enchilada soup simmers ground beef, black beans, and corn in a savory red enchilada and tomato broth. This one-pot soup finishes with a gentle simmer for a hearty texture and warming chili-cumin flavor.
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Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups low-sodium beef broth
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained

Method
 

  1. Add the ground beef and onion to a 6-quart pot over medium-high heat and cook for 7–9 minutes, breaking up the beef, until it is browned and reaches 160°F.
  2. Stir in the garlic, chili powder, cumin, oregano, salt, and pepper, and cook for 30 seconds.
  3. Stir in the enchilada sauce, diced tomatoes, and beef broth, scraping up any browned bits.
  4. Bring the soup to a boil.
  5. Reduce the heat to maintain a gentle simmer and cook uncovered for 15 minutes.
  6. Stir in the black beans and corn.
  7. Simmer for 8–10 minutes, until heated through.

Notes

For deeper flavor, scrape up the browned bits as you stir in the liquids. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a lighter option, substitute lean ground turkey for the ground beef.