Beef Enchilada Soup with Tortilla Strips

The scent of cumin and chili wafting through my kitchen on a particularly gloomy Tuesday was exactly the mood lifter I needed. I'd been craving something that balanced comfort and excitement when I remembered an old restaurant in Santa Fe that served the most incredible enchilada soup. Standing at my counter with a package of ground beef and a pantry full of possibilities, I decided to recreate that memorable flavor in soup form.

Last winter when my brother and his family unexpectedly got stranded at our house during a snowstorm, this soup saved the evening. The kids were getting restless until the aroma of the simmering pot drew them to the kitchen, where they took turns helping crush tortilla chips as an emergency substitute for the strips. Their disappointed faces turned to wide grins with the first spoonful, and now my niece asks for enchilada soup specifically when they visit.

Ingredients

• Ground Beef: I find that 85% lean gives you the perfect balance of flavor without excessive grease, but Ive learned that blotting with paper towels after browning helps maintain a cleaner broth regardless of what you use.
• Enchilada Sauce: The canned red variety brings instant depth without hours of simmering, though I once made it with green enchilada sauce during a pantry cleanout and discovered a brighter, equally delicious variation.
• Smoked Paprika: This unsung hero adds a subtle campfire dimension that regular paprika simply cant deliver, and its worth seeking out specifically for this recipe.
• Corn Tortillas: Frying your own strips might seem fussy but the fresh crunch and authentic corn flavor they add makes the extra few minutes absolutely worthwhile.

Instructions

Brown the Beef:

Heat your pot over medium heat until you can feel warmth hovering above the surface, then add the ground beef, breaking it into small crumbles with your spoon. Youll know its ready when the pink has disappeared and the kitchen fills with that rich, savory aroma.

Build the Flavor Base:

Add those colorful diced vegetables to the pot and watch as they slowly soften and release their moisture, about 4-5 minutes. The onions should become translucent and slightly sweet, while the bell peppers maintain just a hint of crispness.

Bloom the Spices:

Sprinkle in all those aromatic spices and stir constantly for a full minute. The heat activates the essential oils in the spices, and youll know its working when that incredible fragrance hits your nose like a warm invitation.

Create the Soup Body:

Pour in all your liquids and canned ingredients, giving everything a good stir to marry the flavors. As the mixture comes to a gentle boil, those little bubbles breaking the surface are carrying flavor throughout the pot.

Make Tortilla Magic:

While your soup simmers, heat oil in a skillet until a test strip sizzles immediately on contact. The tortilla strips will transform from pale and flexible to golden and crisp in barely a minute, so keep a watchful eye and ready tongs.

Serve with Personality:

Ladle the steaming soup into wide bowls, creating a canvas for your toppings. I like to arrange them in little sections rather than mixing everything in, allowing each spoonful to be a slightly different adventure.

Save

The first time I served this soup at our neighborhood potluck, I was honestly nervous about bringing a Mexican-inspired dish to an event where one of our neighbors is from Oaxaca. When Maria asked for the recipe and told me it reminded her of a soup her grandmother made but with a fresh twist, I felt that special kitchen connection that happens when food becomes a bridge between people and traditions.

Making It Ahead

The body of this soup actually develops more character when it sits overnight in the refrigerator, with the spices permeating more deeply into each component. Ive started deliberately making a double batch, knowing the second-day version will have an even more harmonious flavor profile that makes weekday lunches something to anticipate rather than merely tolerate.

Dietary Adaptations

This recipe flexes beautifully to accommodate different dietary needs without sacrificing its soul. Ground turkey creates a lighter version that still satisfies, while vegetarians can swap in an extra can of black beans and a diced zucchini for heartiness. My gluten-sensitive friend Rebecca raves about this being one of the few restaurant-quality soups she can enjoy without modification, provided you use certified gluten-free broth and tortillas.

Serving Suggestions

While this soup certainly stands on its own as a complete meal, Ive found certain accompaniments elevate the experience into something truly memorable. A simple side salad with a lime vinaigrette creates a refreshing counterpoint to the rich, spiced soup, while a cold Mexican lager or even a non-alcoholic horchata complements the flavor profile perfectly.

• For a festive gathering, set up a toppings bar with small bowls of each garnish so guests can customize their bowls.
• If serving to spice-sensitive individuals, provide extra sour cream on the side as its cooling effect can tame any perceived heat.
• Consider warming your serving bowls in a low oven for a few minutes before ladling in the soup, especially on cold evenings.

Save

This enchilada soup has taught me that sometimes the best recipes arent perfect recreations of restaurant favorites, but rather inspired interpretations that evolve with your own kitchen story. May your spoons dip into steaming bowls surrounded by people you love, with plenty of crispy tortilla strips to go around.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup stores well. Refrigerate leftovers for up to 4 days in an airtight container. You can also freeze it for up to 2 months. Store tortilla strips separately and fry fresh when serving for optimal crispness, or reheat them in a warm oven.

→ How can I adjust the heat level?

For a spicier version, add extra seeded jalapeño during the sautéing step or include a pinch of cayenne pepper when adding the spices. Start with small amounts and taste as you go. For milder heat, omit the jalapeño entirely.

→ What are good protein substitutes?

Ground turkey or chicken work wonderfully as lean alternatives to beef. Cook them the same way as ground beef, browning until cooked through. Shredded chicken is also delicious and reduces cooking time slightly.

→ Is this gluten-free?

Yes, when using gluten-free beef broth and gluten-free tortillas for the strips. Always check product labels carefully, as some broths and tortillas may contain hidden gluten. This substitution makes the soup safe for those with celiac disease or gluten sensitivity.

→ What toppings work best?

Traditional toppings include shredded cheddar or Monterey Jack cheese, sour cream, fresh cilantro, diced avocado, and lime wedges. Sliced jalapeños, diced tomatoes, or crispy onions also complement the flavors beautifully. Let guests customize their bowls.

→ Can I use canned enchilada sauce?

Absolutely. Canned red enchilada sauce is a convenient shortcut that delivers authentic flavor. Choose quality brands with minimal additives. For a homemade version, combine chili powder, cumin, garlic, and tomato sauce simmered together.