Beef Enchilada Soup Tortilla Strips

The first time I made this soup, it was supposed to be actual enchiladas. I'd forgotten to buy tortillas for wrapping, but I had everything else. My husband walked in to find me simmering this enormous pot of what looked like deconstructed enchiladas, and honestly, it turned out better than the original plan ever could have been. Sometimes the kitchen mistakes are the ones that stick around for years.

My sister visited during that first snowstorm of winter last year, complaining about how cold she was. I served her this soup with those homemade tortilla strips, and she went silent for ten whole minutes. Thats how I know a recipe is worth keeping.

Ingredients

• 1 lb ground beef: I use 85/15 for the best balance of flavor and not too much grease to drain
• 1 medium yellow onion, diced: Dont rush this step, the onion sweetness builds the whole flavor foundation
• 3 cloves garlic, minced: Fresh garlic makes such a difference here, dont even think about the jarred stuff
• 4 cups beef broth: Homemade is lovely but a good quality store-bought works perfectly fine
• 1 can black beans and 1 can kidney beans, both drained: Rinse them well to avoid that murky canned liquid taste
• 1 can diced tomatoes: Fire-roasted adds an extra layer if you can find them
• 1 cup corn kernels: Frozen works beautifully here, no need to thaw first
• 1 can red enchilada sauce: This is the shortcut that makes the whole soup taste authentic
• 1 teaspoon each ground cumin and chili powder: These two spices are the backbone of that enchilada flavor
• 1/2 teaspoon smoked paprika: Regular paprika works but smoked adds this gorgeous depth
• 1/2 teaspoon dried oregano: Mexican oregano if you can find it, regular is fine too
• Salt and pepper: Start with the suggested amounts and adjust at the end
• 6 small corn tortillas: Stack them and cut them all at once for faster prep
• 2 tablespoons vegetable oil: Avocado oil works great for the tortilla strips too
• 1/4 teaspoon salt for tortillas: A light sprinkling while theyre warm helps them season the soup
• Toppings of your choice: I never skip the cheese, cilantro, and that squeeze of fresh lime

Instructions

Get those tortilla strips going first:

Preheat your oven to 400°F. Stack the tortillas and slice them into thin strips, toss with oil and salt on a baking sheet, and bake for 8 to 10 minutes. Give them a stir halfway through so they golden evenly. The kitchen will start smelling amazing right about now.

Brown the beef:

In a large pot or Dutch oven over medium heat, cook the ground beef until its browned, breaking it up with your spoon as it cooks. This takes about 5 minutes. Drain the excess fat if theres a lot pooling in the pot.

Build the aromatics:

Add the diced onion to the beef and let it soften for 3 to 4 minutes. Stir in the garlic and let it cook for just 1 minute until fragrant. Dont let the garlic brown or itll turn bitter.

Create the soup base:

Pour in the beef broth, both kinds of beans, diced tomatoes, corn, enchilada sauce, and all those spices. Stir everything together until its well combined. The color should be this gorgeous deep red.

Simmer and develop flavors:

Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20 minutes. Stir occasionally so nothing sticks to the bottom. Your whole house is going to smell incredible right now.

Taste and adjust:

Grab a spoon and taste the soup. Add more salt or pepper if it needs it, or a pinch of cayenne if you want more heat. This is when you make it exactly right for you.

Serve it up:

Ladle the hot soup into bowls and top with those crispy tortilla strips. Add whatever toppings make you happy, cheese, sour cream, avocado, cilantro, that squeeze of lime. Serve immediately while everything is hot and crunchy.

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Last week my youngest asked if we could have taco soup instead of tacos for Tuesday, and I realized this recipe had completely replaced regular taco night at our house. The bowls were empty before anyone even reached for seconds.

Making It Your Own

Ive tried this with shredded rotisserie chicken instead of beef, and while the flavor profile shifts a bit, its still fantastic. The beef version feels more traditional, but chicken makes it lighter and perfect for summer months when you want all the flavor without the heaviness.

The Secret To Perfect Tortilla Strips

The trick is cutting them uniformly so they all crisp at the same rate. I use kitchen shears and cut through the whole stack at once, much faster than a knife. Keep an eye on them during those last couple minutes in the oven, they go from golden perfect to burnt quickly.

Freezer Friendly Tips

This soup freezes beautifully, so I often double the batch and stash half for those nights when cooking feels impossible. The beans can get a bit mushy after freezing, so if youre planning ahead, maybe hold off on adding them until you reheat.

• Cool the soup completely before freezing to prevent ice crystals
• Label your containers with the date because frozen soup all looks the same
• Thaw overnight in the fridge and reheat gently on the stove

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Theres something so comforting about a soup that reminds you of tacos but feels even more cozy. I hope this becomes one of those recipes you turn to when you need a big hug in a bowl.

Questions & Answers

→ Can I make this soup ahead of time?

Absolutely. The soup actually develops deeper flavor when made ahead and stored in the refrigerator for 1-2 days. Keep the tortilla strips separate and store them in an airtight container at room temperature to maintain their crispness.

→ What can I substitute for ground beef?

Ground turkey or chicken work well as lighter alternatives. For a vegetarian version, use additional beans or plant-based crumbles. The broth and seasonings provide plenty of savory depth regardless of protein choice.

→ How do I store leftover tortilla strips?

Completely cool the strips before storing in an airtight container or zip-top bag at room temperature. They'll stay crispy for 2-3 days. If they soften, recrisp them in a 350°F oven for 3-5 minutes.

→ Can I freeze this soup?

Yes, freeze the cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Do not freeze the tortilla strips—make fresh when serving.

→ How can I make this soup spicier?

Add diced jalapeños or serranos while sautéing the onions, incorporate a pinch of cayenne with the spices, or use a hot enchilada sauce. Pass hot sauce at the table so everyone can adjust heat to their preference.

→ What's the best way to reheat leftovers?

Reheat gently over medium-low heat, adding a splash of broth or water if needed. Avoid boiling to prevent separation. The soup may thicken in the fridge—thin it slightly when reheating. Fresh tortilla strips revive the texture perfectly.