One Pot Enchilada Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty, one-pot soup loaded with seasoned ground beef, beans, corn, and enchilada sauce finished with crispy tortilla strips and melted cheese. Spicy, comforting, and ready in about 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 Tbsp Canola Oil
- 1/2 White Onion (diced)
- 2 Garlic Cloves (minced)
- 1 1/2 lbs Ground Beef
- 2 tsp Cumin
- 1 tsp Chili Powder
- Kosher Salt (to taste)
- Cracked Black Pepper (to taste)
- 2 Tbsp Tomato Paste
- 10 oz Rotel
- 14.5 oz Diced Tomatoes
- 15 oz Pinto Beans (drained)
- 15 oz Corn (drained)
- 19 oz Enchilada Sauce
- 2 C Beef Broth
- 2 Tbsp Cornmeal
- 2 C Cheddar Cheese (shredded)
- 3 C Tortilla Strips
- Cilantro (for garnish)
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1391mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 738mg
- Calcium
- 280mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1391MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.