How Do You Make Enchilada Soup?
Enchilada soup is a hearty and flavorful Mexican-inspired dish that is perfect for a cold winter’s day. This comforting soup is a staple in many Mexican households, and with this recipe, you can easily make it in the comfort of your own home. In this article, we will walk you through the steps of making a delicious enchilada soup that is sure to become a family favorite.
Ingredients:
- 1 lb ground beef (or ground turkey, chicken, or beans for a vegetarian option)
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (16 oz) enchilada sauce
- 4 cups of chicken broth
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 6-8 corn tortillas, cut into thin strips
- Shredded cheese (Monterey Jack or Cheddar), for serving
- Fresh cilantro, chopped, for garnish
- Sour cream, for serving (optional)
Step 1: Brown the Ground Beef
In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon as it cooks. Once the meat is fully browned, drain the excess fat from the pot.
Step 2: Soften the Onion and Garlic
Add the diced onion to the pot and cook until it is translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Step 3: Add the Remaining Ingredients
Add the diced tomatoes, red kidney beans, enchilada sauce, chicken broth, cumin, paprika, and cayenne pepper to the pot. Stir to combine.
Step 4: Simmer the Soup
Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the flavors have melded together and the soup has thickened slightly.
Step 5: Add the Tortilla Strips
Add the cut corn tortilla strips to the pot and simmer for an additional 5-7 minutes, or until they are tender and have absorbed some of the flavorful broth.
Step 6: Serve and Customize
Ladle the soup into bowls and top with shredded cheese, chopped cilantro, and a dollop of sour cream (if desired). Customize to taste by adding diced jalapeños, diced bell peppers, or crumbled queso fresco to suit your taste.
Tips and Variations:
- For a creamy soup, add 1/4 cup of heavy cream or half-and-half towards the end of simmering time.
- To make the soup more substantial, add cooked chicken, diced bell peppers, or sliced black olives.
- For a vegetarian or vegan option, substitute the ground beef with cooked beans, tofu, or seitan.
- Experiment with different types of cheese, such as Queso Fresco or Oaxaca cheese, for added flavor.
Nutritional Information:
Per serving (assuming 6 servings):
- Calories: 420
- Fat: 24g
- Saturated Fat: 10g
- Sodium: 450mg
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
Enchilada Soup FAQ:
- How do I store leftover enchilada soup? Refrigerate or freeze the soup for up to 3 days or 3 months, respectively. Reheat over low heat, adding additional broth if necessary to achieve the desired consistency.
- Can I use store-bought enchilada sauce? Absolutely! While homemade enchilada sauce is delicious, store-bought options are convenient and can be a good substitute.
- What is the best type of cheese to use? For a classic enchilada soup, use Monterey Jack or Cheddar. For a more authentic flavor, try using Queso Fresco or Oaxaca cheese.
Conclusion:
Enchilada soup is a delicious and comforting Mexican-inspired dish that is easy to make and customize to your taste. With this recipe, you can create a flavorful and satisfying soup that is perfect for a family dinner or a cozy night in. Whether you prefer a traditional or vegetarian version, this recipe is sure to become a staple in your household. So gather your ingredients and get started – your taste buds will thank you!