Description
A hearty, flavorful soup with ground beef, enchilada sauce, and creamy goodness, perfect for busy days.
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 2 cups beef broth
- 1 10 oz can enchilada sauce
- 4 oz cream cheese, cubed
- 1 10 oz can diced tomatoes and green chilies
- 1 teaspoon minced garlic
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 1 cup frozen corn
- 2 tablespoons taco seasoning
- Toppings: broken tortilla chips or strips, sour cream, shredded cheese, lime, chopped cilantro
Instructions
- In a large Dutch oven, warm oil over medium-high heat. Add ground beef, break into chunks, and let brown 3 minutes.
- Stir and cook another 3 minutes until mostly cooked through.
- Add onion and bell pepper; sauté 3-4 minutes until softened.
- Stir in garlic and taco seasoning; cook 30 seconds until fragrant.
- Pour in broth, scraping browned bits, then add diced tomatoes, enchilada sauce, and corn. Heat until bubbling.
- Stir in cream cheese until melted and combined. Remove from heat.
- Serve with shredded cheese, sour cream, tortilla strips, cilantro, and lime.
Notes
- Adjust spice level with more or less taco seasoning.
- Use full-fat cream cheese for creamier texture.
- Can be made ahead and stored in refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican