Beef Enchilada Soup

Soup is a must for homemade on a weeknight cooking. Soup can bring so much flavor in a short amount of time. I love to play with all sorts of classic dishes and flavors and turn them into flavor packed soup. And that’s exactly what I did with this Beef Enchilada Soup. A silky soup loaded with corn, tomato, jalapeno, black beans and delicious cheesy meatballs.

The meatballs are a fun way to add both cheese and beef to this soup without just adding it in while it cooks. For these meatballs you are going to want to have a 1 inch food scoop to make sure that each meatball is the same size so that they cook through evenly. By incorporating the cheese into the meatballs, you get the cheese you want from an enchilada without just plopping a handful of cheese on top of the soup.

I have opted to only garnish with a bit of chopped green onion. If you wanted to have something to give reprieve from the heat of the jalapeno, you might want to add a dollop of sour cream. If you want to a little bit of texture, you could add some tortilla chips or even make some mini quesadillas to go along with the soup.

Now Let’s Get Cookin’!

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Beef Enchilada Soup

A silky soup loaded with corn, tomato, jalapenos, black beans and delicious cheesy meatballs.

Course Dinner, Main Course, Soup

Cuisine American, Mexican, Tex-Mex

Keyword beef, black beans, corn, enchilada soup, ground beef, hearty soup, mini meatballs

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 6

Ingredients

• 3 tbsp Oil
• ½ White Onion fine diced
• 1 tbsp Minced Garlic
• 2 tbsp Cornstarch
• 1½ qt Beef Broth
• 2 tbsp Taco Seasoning see recipe below
• 1 15oz can Black Beans drained
• 1 15oz can Corn drained
• 1 15oz can Diced Tomato
• 1 4oz can Diced Jalapeño
• 3 stalks Green Onion chopped

For the Cheesy Meatballs

• 1½ lb Ground Beef
• 2 tbsp Taco Seasoning see recipe below
• ½ cup Plain Breadcrumbs
• 1 cup Cheddar Cheese shredded

Instructions

• In a large stock pot over medium high heat, add onion. Once hot add onion and garlic. Saute for 5 minutes then add corn starch and cook another 3 minutes. Slowly stir in beef broth, stirring constantly. Once all broth is added, stir in seasoning mix. Reduce heat to medium.
• Preheat oven to 400degF.
• In a mixing bowl, add meatball ingredients, and thoroughly combine. For into 1-inch balls and line out on a baking rack over a parchment paper covered baking sheet. Bake for 15minutes.
• Add corn, black beans, tomatoes, and jalapenos to the stock pot. Stir to combine and reduce heat to medium low to simmer until meatballs are done.
• Serve 6-8 meatballs to each bowl. Ladle soup over top. Garnish with green onions.

Notes