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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 hrs 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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2011

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 02, 2010

      55

      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)

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    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
    48%
    Total Fat 22.5 g
    34%
    Saturated Fat 7.4 g
    37%
    Cholesterol 50.2 mg
    16%
    Sodium 2685.3 mg
    111%
    Total Carbohydrate 34.9 g
    11%
    Dietary Fiber 5.7 g
    23%
    Sugars 7.1 g
    28%
    Protein 22.6 g
    45%

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