Dinner is served in just 30 minutes when you make this deliciously flavorful One Pot Enchilada Soup!
This One Pot Enchilada Soup is one of those quintessential dinners for fall. It not only warms the soul, but it comes together with the quickness, making it perfect for busy weeknights or game day. Like my One Pot Stuffed Pepper Soup and Chicken Tortilla Soup, I am a soup-lover at heart. This is almost a dump and go soup, almost. I mean, you could just throw everything in the pot and let it go, then break up the meat when you’re ready, but I like taking the time to saute the onions and garlic and break up the meat. I really think the flavor is much better if you do it that way. It still essentially takes the same amount of time from start to finish, you’re just spending a couple extra minutes actively at the stove.
You can make this soup as spicy or as mild as you want! I utilized Rotel, which has chiles in it, as well as a spicy cottonseed oil to saute my onions and garlic. I added some chili powder on top of all that and had a soup with a nice burn, but not so much to make my still-sometimes-wimpy tastebuds cry. If you like more heat, crank it up with extra chiles, chili powder, or even a pinch of cayenne. Want milder? Use less, and swap out the Rotel for more regular diced tomatoes. Oh! You can also adjust the heat of the dish with the enchilada sauce! I make my own, but at the store there are mild and hot varieties, so go with what you know. You’re going to love it!
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- 2 Tbsp Canola Oil
- 1/2 White Onion diced
- 2 Garlic Cloves minced
- 1 1/2 lbs Ground Beef
- 2 tsp Cumin
- 1 tsp Chili Powder
- Kosher Salt to taste
- Cracked Black Pepper to taste
- 2 Tbsp Tomato Paste
- 10 oz Rotel
- 14.5 oz Diced Tomatoes
- 15 oz Pinto Beans drained
- 15 oz Corn drained
- 19 oz Enchilada Sauce
- 2 C Beef Broth
- 2 Tbsp Cornmeal
- 2 C Cheddar Cheese shredded
- 3 C Tortilla Strips
- Cilantro for garnish
- In a large pot over medium-high heat, add the oil. Toss in the onion and saute for 3 minutes, or until they begin to soften. Add the garlic and cook for an additional minute.
- Add the ground beef and cook, breaking it up in the process, until browned, around 5 minutes. Add the cumin, chili powder, salt and pepper, followed by the tomato paste and continue cooking for 1 more minute.
- Dump in the Rotel, tomatoes, pinto beans, corn, and enchilada sauce, followed by the beef broth. Stir thoroughly to combine and 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, then serve with cheddar cheese, tortilla strips, and cilantro.
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