One Pot Enchilada Soup Recipe
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
8
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Calories
600 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
South American, Mexican, International
One Pot Enchilada Soup Recipe
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Flavorful, fast, and easy, this One Pot Enchilada Soup Recipe will bring the whole family around the table for a delicious dinner that requires no frying, no baking, and almost no waiting! Pantry staples, simple spices, and lots of bold Mexican flavors come together for a meal that tastes just like an enchilada, but a lot more fun to make.
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Ingredients
- 2 tablespoons canola oil
- 2 cups sweet yellow onion diced
- 1 tablespoon fresh garlic minced
- 1 ½ lbs 85/20 ground beef
- 2 teaspoons cumin
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 1 oz can ROTEL undrained
- 1 oz can crushed tomatoes
- 1 oz can pinto beans drained
- 1 oz can corn drained
- 2 oz each canned enchilada sauce
- 2 cups beef broth
- 2 tablespoons cornmeal
- 2 cups cheddar cheese shredded
- 4 cups tortilla strips
- fresh cilantro for garnish
Instructions
- In a large pot over medium-high heat, add the oil, followed by the onion and cook for 3 minutes, or until they begin to soften. Add the garlic and cook for 1 minute more.
- Add the ground beef and cook, breaking it up as it cooks, until no longer pink, about 5 minutes. Add the cumin, chili powder, salt and pepper, followed by the tomato paste and continue cooking for 1 minute more.
- Stir in the rotel, tomatoes, pinto beans, corn, and enchilada sauce, followed by the beef broth until thoroughly combined, then bring to a rolling boil. Reduce heat, cover, and simmer for 10 minutes.
- Mix the cornmeal with a little water to make it into a paste, then uncover the pot, add the paste, and stir thoroughly. Let sit uncovered for 10 minutes, stir well, then serve with cheddar cheese, tortilla strips, and cilantro. Enjoy!
Notes
- If you don't have crushed tomatoes, swap for diced tomatoes, but don't drain them.
- If you don't have any rotel, you can swap with a can of diced tomatoes and a can of diced green chiles. Drain the chiles.
- I like using two 10 oz cans of enchilada sauce, but if you love a deeper flavor, grab a single 28 oz can and go to town.
- You can use a bag of tortilla chips for garnish, or bagged tortilla strips, or fry up some cut corn tortillas.
- I wouldn't omit the cornmeal, because it imparts more corn flavor that's reminiscent of tortillas, but if you don't have any on-hand, it's OK to skip it.
- Garnish with queso fresco instead of cheddar if you'd like for a flavorful twist!
Nutrition Information
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Calories
600kcal
(30%)
Carbohydrates
51g
(17%)
Protein
33g
(66%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Cholesterol
87mg
(29%)
Sodium
1379mg
(57%)
Potassium
991mg
(28%)
Fiber
10g
(40%)
Sugar
13g
(26%)
Vitamin A
1193IU
(24%)
Vitamin C
16mg
(18%)
Calcium
291mg
(29%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 51g | 17% |
| Protein | 33g | 66% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 87mg | 29% |
| Sodium | 1379mg | 57% |
| Potassium | 991mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 1193IU | 24% |
| Vitamin C | 16mg | 18% |
| Calcium | 291mg | 29% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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