Beef Enchilada Soup

READY IN: 1hr 30mins
Recipe by Eddie Shipman

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

Top Review by RachelAnn in Japan

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!

Ingredients Nutrition


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

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