Beef Enchilada Soup with Greek Yogurt
This Beef Enchilada Soup with Greek Yogurt has all the cozy feels. With lean ground beef, Siete Enchilada Sauce, greek yogurt for creaminess and a homemade spice blend- this is a wholesome one-pot dinner you'll love.
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Equipment
Ingredients
- 1 pound lean ground beef
- 1 cup onions chopped
- 3 garlic cloves minced
- 1 can of black beans rinsed
- 4 oz green chiles
- ½ cup roasted red pepper
- 1 cup enchilada sauce
- 2 ½ cups beef broth
- 2 ½ cups vegetable broth
- 1 cup frozen corn
- 1/3 Greek yogurt plus additional for garnish
Enchilada Spice Mix
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon coriander
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
Instructions
- Over medium heat, spray a large pot or dutch oven with avocado oil spray. Add the ground beef and let it cook for 2 minutes. Break it apart with a spatula or large wooden spoon. Add the onion, garlic and enchilada spice mix. Let it cook for another 3-4 minutes until the beef is starting to brown and spices are toasted.
- Add in the enchilada sauce, beans,roasted peppers, and green chiles. Then pour in the broths. Turn the heat down to low and let the soup simmer for about 20 minutes or until the beef is cooked. Add the frozen corn in during the last 10 minutes of cooking.
- Adjust seasonings as needed. Remove from the heat and let it sit for a couple of minutes then gently whisk or stir in the greek yogurt. Serve hot with optional garnishes such as a dollop of greek yogurt on top or sour cream, avocado slices, cheddar cheese, tortilla strips, fresh cilantro, lime juice.
Notes
Notes:
Storing and reheating instructions: Store any remaining soup in an airtight container in the fridge for up to 3 days. Reheat on the stove top on low or in the microwave for 1-2 minutes.
Helpful tips:
- Removing the soup from the heat first before adding the greek yogurt will help prevent curdling.
- All beef broth can be used. When making beef soups like my Italian Beef Soup, I like to mix the broth flavors so it’s not so beefy tasting. The mixture of vegetable and beef broths will have a more subtle beef flavor allowing the enchilada flavors to shine.
- I use Siete Enchilada sauce for this recipe but any red enchilada sauce will work.
Nutrition
Calories: 408kcalCarbohydrates: 48gProtein: 39gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 70mgSodium: 1510mgPotassium: 1097mgFiber: 13gSugar: 6gVitamin A: 536IUVitamin C: 26mgCalcium: 80mgIron: 6mg
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