Beefy Enchilada Soup {Secret Recipe Club}

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Beefy Enchilada Soup

Who wants a big bowl of enchilada soup today? Well, lucky you! ‘Cause that’s what I am serving up.

Today is my first reveal with Group B of the Secret Recipe Club (due to the holidays and a glitch … aka I forgot to fill out a form). I’m excited to have a whole new group of blogs to peruse, although I will miss my Group A-ers a lot!

My assigned blog for this month was An Affair from the Heart. I’ve been following Michaela on Facebook since I got this assignment, and I really enjoy interacting on her Facebook page! Every Tuesday she announces a theme and shares recipes on the page based on that theme. It’s fun to see the round-up without ever leaving FB. Not that I am on there all the time …

Michaela is a stay-at-home mom of four (one in college, one in high school, and two a little younger), and she loves to throw big parties and entertain as well as feed her family. I would call her recipes down-to-earth, the kind of things I love to make: not fussy, not necessarily gourmet, but good and delicious.

I was very tempted to make something from the Popcorn & Snack Mix category, but for the benefit of my weight-loss attempts decided to go with soup instead. This Beefy Enchilada Soup will be great for lunches this week. It made a ton, so I froze about half for a later family meal.

Beefy Enchilada Soup

I had to make a few adjustments based on what I could find at my store. They didn’t have Mexicorn, so I used one can of regular corn and one can of hominy, which I love. I used mild enchilada sauce, and I think the soup could have used a little more kick, so I would recommend using medium or serving with some hot sauce. I also made this on the stovetop instead of using a slow cooker, 100% because I didn’t want to have to wash the slow cooker. Because I AM THAT PERSON. But I am adding the slow cooker instructions for you at the bottom of the recipe if you want them.

Beefy Enchilada Soup

Yield: 8-10 servings


  • 1 1/2 lbs. ground beef
  • 1 medium yellow onion, diced
  • 20 oz. enchilada sauce
  • 15 oz. Mexican-style stewed or diced tomatoes, with liquid
  • 15 oz. canned pinto beans, with liquid
  • 15 oz. canned yellow corn, drained, or about 1 c. frozen corn
  • 15 oz. canned hominy, drained
  • 20 oz. water (two enchilada cans)
  • hot sauce, to taste
  • 2 c. Mexican-blend shredded cheese, divided
  • 6 small corn tortillas, cut in half and then into strips
  • optional: diced avocado, sliced olives, sour cream, diced tomatoes, etc.


In a large soup pot, brown ground beef and onion together until beef is done. Drain off fat. Add enchilada sauce, tomatoes, pinto beans, corn, hominy, and two enchilada cans of water.

Stir well and bring soup to a boil. Cover; reduce heat to low and simmer.

Simmer soup at least an hour or as long as you can. Take off lid and add 1 1/2 cups of cheese and tortilla strips. Stir well, then cook another 15 minutes or so (uncovered).

Taste and season with hot sauce if desired (or pass at the table). Top bowls with the rest of the cheese and any optional toppings.


To make this in the slow cooker, cook beef and onion as directed. Then mix beef/onion with remaining ingredients except cheese and tortillas in the slow cooker. Cook on low 8-10 hours. During the last hour, stir in 1 1/2 cups cheese and tortilla strips and season with hot sauce if desired. Serve with additional cheese and optional toppings.

6 thoughts on “Beefy Enchilada Soup {Secret Recipe Club}

  1. Jessie, So glad you liked the soup! This one is great, because it is just so easy! 🙂 Happy to have found your blog, and social medias. (followed you everywhere!) Come over and join in for Theme Tuesday at my place anytime you want! Happy to have you in our group!

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