This beef enchilada soup is loaded with hearty flavors from the enchilada sauce, beef, and spices. Enjoy it with crispy tortilla chips, cream, and your favorite hot Mexican salsa.
Heat the oil in a stock pot over medium-low heat. Add onions and sauté until translucent (about 4 minutes).
Add the meat, then mix well and cook, while stirring from time to time, until meat is browned (about 10 minutes).
Add the enchilada sauce, corn, beans, and all the spices (garlic powder, cumin powder, pepper, salt, and oregano).
Pour in the beef stock, mix, and bring to a boil. Cook for about 10 minutes or until the soup has the desired consistency.
Adjust with salt and serve topped with tortilla chips, cream, and salsa.
Notes
For a thicker soup allow the liquid to evaporate, on the other hand, if you want a more brothy soup, add more beef stock.
This soup stores well for up to 3-4 days in the fridge. Before storing, allow to cool down completely then place leftovers in containers with a tight lid.