This creamy Beef Enchilada Soup is the ultimate comfort dish. Made with ingredients like poblano peppers, bacon, Mexican seasoning, enchilada sauce, corn, beans, and cream cheese, it offers a deliciously rich, bold taste. Whip this recipe up when you’re craving a cozy, Mexican-inspired recipe.
This delicious cheesy beef enchilada soup is a great option for a hearty dish that’s ready in less than an hour. Packed with Mexican-inspired seasoning and flavors, you can expect a bold taste in every bite of this beef enchilada soup. Bonus – Enjoy this soup recipe as an appetizer or add toppings/sides to make it a meal.
Here are a few more enchilada recipes to help you satisfy Mexican food cravings: Easy Chicken Enchiladas with Green Sauce, Green Chili Beef Enchiladas with White Sauce, or Baked Walking Taco Casserole Recipe with Enchilada Sauce.
Table of Contents
Why You’ll Love This Recipe
- Bacon – Adding bacon to this beef enchilada soup gives it a richer flavor.
- Full of flavor – Ingredients like bacon, garlic, beef broth, and enchilada sauce help create a delicious Mexican beef enchilada soup.
- Bold taste – The seasoning/spices in this yummy recipe help provide a bold, complex taste.
- Creamy – Using cream cheese in this easy beef enchilada soup creates a more decadent, creamy consistency.
- Cheesy – With cream cheese and a shredded cheese topping, you can expect a deliciously cheesy flavor.
- Great for appetizer or meal – Enjoy this creamy beef enchilada soup for a yummy appetizer. Or, pair it with tortilla chips, rice, or a burrito for a more filling meal.
Ingredients & Substitutions
- Poblano: Bell peppers will not add any spice to the soup but will provide flavor and color to the beef enchilada soup. Poblanos will provide heat to the dish. Choose between bell peppers and poblanos based on your heat preferences.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Beef Enchilada Soup
Quick Overview
- Sauté ingredients.
- Stir in cream cheese/pinto beans.
- Serve.
Step by Step Instructions
Be sure to wash your hands thoroughly after handling the poblanos to prevent irritation.
Don’t add the cream cheese/cream until the last step to avoid separation.
Step 1: Optional: Place the poblanos directly on a gas burner on the stovetop over medium heat using metal tongs. Allow the poblanos to roast and blister for about 3-4 minutes. (If you do not have a gas stove, broil the peppers on high in the oven on the highest rack for 4-6 minutes per side or until they are blistered.) Flip the poblanos and repeat on the other side. Rotate if needed to blister the whole surface of the pepper. Place the charred peppers in a glass bowl. Cover tightly with plastic wrap. Allow the peppers to rest for 10-15 minutes. Once the peppers have rested, remove them from the bowl and place them on a cutting board or plate. Using your hands and a paper towel, peel and remove the skin, stem, and seeds. Rinse the peppers to remove any excess skin and seeds. Dice finely and set aside. While the poblanos rest, in a large Dutch oven or pot, add the bacon and ground beef. Begin to brown and break up the ground beef using a spoon.
Step 2: Add the onion (and the diced raw peppers if you did not char them) and sauté until the beef is cooked and the veggies have softened.
Step 3: Add the charred diced poblanos (if using), garlic, cumin, chili powder, oregano, smoked paprika, and salt. Sauté for 2-3 minutes or until fragrant.
Step 4: Stir in the beef stock, corn, tomatoes, and enchilada sauce. Bring to a boil and reduce the heat to medium-low.
Step 5: Lightly boil and reduce uncovered for 25-30 minutes, stirring occasionally.
Step 6: Reduce the heat to low. Stir in the half and half, cream cheese, and beans (if using). Continue stirring until the cream cheese is fully incorporated. Taste and add more salt if needed. Serve with shredded cheese, sour cream, chopped cilantro, sliced green onions, & tortilla chips.
Slow Cooker Instructions
Turn this into a beef enchilada soup slow cooker recipe by following the below steps.
- Char the poblano peppers on the stove for about 3-4 minutes. Once charred and cooled, use a paper towel and your hands to remove the charred outer skin.
- Remove the seeds and stems from the peppers. Rinse to get rid of any leftover seeds/skin.
- Cook the bacon and ground beef in a pan. As the meat is cooking, break up the ground beef.
- Add the onion to the pan with the meat and saute until the meat is cooked through and the onion is softened.
- Add all other ingredients to a slow cooker (except for cream/cream cheese).
- Cook on high for two hours or on low for four hours.
- Add the cream and cream cheese.
- Stir until the cream cheese has melted into the beef enchilada soup.
- Taste and add more salt if needed.
- Add toppings of choice.
- Enjoy!
Recipe Serving Suggestions
Garnish this beef enchilada soup with fresh cilantro, sliced avocado, and olives.
I love serving this enchilada soup recipe with Mexican-inspired sides/sauces. Here are a few ideas:
Sides list
- Simple Mexican Red Rice
- Traditional Carnitas Recipe
- Easy Mexican Potatoes
- Easy Cheese Quesadilla Recipe
Toppings list
- Sliced avocado
- Mexican Pickled Onions
- Cilantro Garlic Sauce
- Mozzarella Queso
- Mango Habanero Salsa
- Sliced jalapeños
- Lettuce
Expert Tips
- Reduce the soup. To make a creamier, thicker beef enchilada soup, allow it to reduce on the stove before adding in the dairy. It should take about 25 minutes to reduce on the stove.
- Adjust the heat with different peppers. You can easily adjust the heat in this beef enchilada soup with cream cheese by using either bell peppers or poblanos. If you’re serving this soup to kids, opt for the bell peppers to be safe. Poblanos will provide a hotter flavor.
- Don’t skip the toppings. The toppings in this recipe really help finish off the dish. They add more flavor and a fun texture to the soup.
Additions & Variations
- Add ground turkey or chicken. If you don’t have ground beef on hand, you can also use ground turkey or chicken. These replacements also help make the beef enchilada soup a little bit lighter, as they typically have lower amounts of fat.
- Use more cheese. Add ½ – 1 cup of shredded cheddar cheese as the soup cooks for a more decadent recipe. This variation will help create a cheesier, gooey-er recipe.
- Make it spicier. You can make this soup recipe spicier with a few swaps/additions if you have a higher heat tolerance. Using charred jalapeños instead of poblanos will provide more heat. You can also use a hotter enchilada sauce instead of mild enchilada sauce.
- Try other seasoning. If you don’t have all the spices listed on hand, you can use taco seasoning instead to provide a similar taste without needing to purchase various seasonings. The flavor will differ slightly, but the recipe will still be yummy.
Recipe FAQs
Typically, enchilada soup includes beans, enchilada sauce, protein (chicken, beef, etc.), corn, tomatoes, and spices. I’ve also included cream cheese, roasted poblanos, bacon, and cream to create a more decadent, flavorful beef enchilada soup recipe.
There are a few ways to thicken enchilada soup. You can add shredded cheese to the soup to help thicken it. Or, as the soup cooks, you can add a flour/cornstarch slurry to the pan.
Enchilada soup works with quite a few sides and mains. For example, it’s great with tortilla chips, burritos, elote, or Mexican rice. Pair it with Mexican-inspired mains/sides for a more cohesive meal.
More Main Dish Recipes
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Creamy Beef Enchilada Soup
Ingredients
- 1-2 whole poblanos or diced green bell peppers, see instructions*
- 4 pieces bacon, diced
- 1 pound lean ground beef
- 1 yellow onion, diced
- 6-7 cloves garlic, pressed
- 1 Tablespoon cumin
- 2 teaspoons chili powder
- 1 teaspoon EACH oregano & smoked paprika
- 1/2 teaspoon Morton kosher salt, plus more to taste*
- 4 cups beef stock
- 1 15-ounce can sweet corn, drained
- 1 15-ounce can fire roasted tomatoes
- 1 cup mild green or red enchilada sauce
- 1 cup half and half
- 4 ounces full fat brick-style cream cheese, softened to room temperature
- 1 15-ounce ounce can pinto or black beans, optional
- shredded cheese, sour cream, chopped cilantro, sliced green onions, & tortilla chips, for serving
Instructions
- Optional: Place the poblanos directly on a gas burner on the stovetop over medium heat using metal tongs. Allow the poblanos to roast and blister for about 3-4 minutes. (If you do not have a gas stove, broil the peppers on high in the oven on the highest rack for 4-6 minutes per side or until they are blistered.) Flip the poblanos and repeat on the other side. Rotate if needed to blister the whole surface of the pepper. Place the charred peppers in a glass bowl. Cover tightly with plastic wrap. Allow the peppers to rest for 10-15 minutes. Once the peppers have rested, remove them from the bowl and place them on a cutting board or plate. Using your hands and a paper towel, peel and remove the skin, stem, and seeds. Rinse the peppers to remove any excess skin and seeds. Dice finely and set aside. While the poblanos rest, in a large Dutch oven or pot, add the bacon and ground beef. Begin to brown and break up the ground beef using a spoon.1-2 whole poblanos or diced green bell peppers, see instructions*, 4 pieces bacon, diced, 1 pound lean ground beef
- Add the onion (and the diced raw peppers if you did not char them) and sauté until the beef is cooked and the veggies have softened.1 yellow onion, diced
- Add the charred diced poblanos (if using), garlic, cumin, chili powder, oregano, smoked paprika, and salt. Sauté for 2-3 minutes or until fragrant.6-7 cloves garlic, pressed, 1 Tablespoon cumin, 2 teaspoons chili powder, 1 teaspoon EACH oregano & smoked paprika, 1/2 teaspoon Morton kosher salt, plus more to taste*
- Stir in the beef stock, corn, tomatoes, and enchilada sauce. Bring to a boil and reduce the heat to medium-low.4 cups beef stock, 1 15-ounce can sweet corn, drained, 1 15-ounce can fire roasted tomatoes, 1 cup mild green or red enchilada sauce
- Lightly boil and reduce uncovered for 25-30 minutes, stirring occasionally.
- Reduce the heat to low. Stir in the half and half, cream cheese, and beans (if using). Continue stirring until the cream cheese is fully incorporated. Taste and add more salt if needed. Serve with shredded cheese, sour cream, chopped cilantro, sliced green onions, & tortilla chips.1 cup half and half, 4 ounces full fat brick-style cream cheese, softened to room temperature, 1 15-ounce ounce can pinto or black beans, optional, shredded cheese, sour cream, chopped cilantro, sliced green onions, & tortilla chips, for serving
Notes
- Poblano: Bell peppers will not add any spice to the soup but will provide flavor and color to the beef enchilada soup. Poblanos will provide heat to the dish. Choose between bell peppers and poblanos based on your heat preferences.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Reduce the soup. To make a creamier, thicker beef enchilada soup, allow it to reduce on the stove before adding in the dairy. It should take about 25 minutes to reduce on the stove.
- Adjust the heat with different peppers. You can easily adjust the heat in this beef enchilada soup with cream cheese by using either bell peppers or poblanos. If you’re serving this soup to kids, opt for the bell peppers to be safe. Poblanos will provide a hotter flavor.
- Don’t skip the toppings. The toppings in this recipe really help finish off the dish. They add more flavor and a fun texture to the soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Make this as is- very different and delicious ?
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