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    You are in: Home / Recipes / Beef Enchilada Soup Recipe
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    Beef Enchilada Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    Eddie Shipman's Note:

    Like my Tortilla Soup II recipe but modified for people that like beef instead. Personally, I like the chicken version much better.

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    Units: US | Metric


    1. 1
      Saute carrots, onions, celery in corn oil, garlic powder, salt and pepper until tender.
    2. 2
      Add beef broth and bring to boil.
    3. 3
      Add tomatoes, Rotel, taco seasoning, and shredded beef.
    4. 4
      Cut tortillas into small pieces and add to broth mixture.
    5. 5
      Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup, stirring occasionally to keep from sticking.
    6. 6
      Reduce heat and simmer for additional 10 minutes.
    7. 7
      Add milk and simmer for additional 10 minutes.
    8. 8
      If thicker soup is desired, add more diced tortillas and let incorporate into soup.
    9. 9
      Garnish with shredded cheese and broken tortilla chips.
    10. 10
      Substitutions: 1 cup Masa Harina (masa flour) for 1 12 ct package of yellow corn tortillas. Gradually add masa flour mixing into broth. If thicker soup is desired, add more masa flour.
    11. 11
      Can also add two seeded/sliced jalapeños and one sprig of fresh cilantro.

    Ratings & Reviews:

    • on April 18, 2010


      I've made this a few times now and its a hit! I skip the celery, reg diced tomatoes and milk. I use ground beef and a little less broth and taco seasoning, perfect size for us. Also if you don't have the corn tortillas it still comes out great.

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    • on January 05, 2011


      I made this with ground beef (cooked it, drained fat and then added back). After I completed the recipe as written, I decided it needed something to be more "enchilada-like" so i added about 8 ounces of sharp cheddar and about 8 ounces or so of velveeta block cheese. I also added a packet of ranch dressing mix. I liked it better this way and my family loved it. This recipe made quite a lot of soup!

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    • on January 02, 2010


      The soup is delicious!! I made some slight changes due to what is available around here (no Rotel, no diced tomatoes, and no taco seasoning). I used one carrot and grated it - liked the result. No celery. 1 onion. Skipped the salt an pepper. Decided to add about 1/2 tsp. oregano and 1/2 tsp. cumin to replace the taco seasoning. Diced up 4 tomatoes and 1 aji amarillo to replace the canned stuff. Used masa instead of the tortillas (I should have mixed the masa in a little bit of water before adding it b/c it ended up lumpy. Also, used someone else's tip and replaced the milk with plain yogurt. We loved it!! Update: had sour cream and used it to replace milk this time. Also had cooked rice on hand and used it to replace the masa - increased broth (roughly one more can) and cooked a bit longer because of rice. Excellent!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Beef Enchilada Soup

    Serving Size: 1 (667 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 420.2
    Calories from Fat 202
    Total Fat 22.5 g
    Saturated Fat 7.4 g
    Cholesterol 50.2 mg
    Sodium 2685.3 mg
    Total Carbohydrate 34.9 g
    Dietary Fiber 5.7 g
    Sugars 7.1 g
    Protein 22.6 g

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