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Enchilada Soup

  • Author: Ashley @ Sweetpea Lifestyle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40


A hearty, warm soup any night of the week!


  • 1 pound lean ground beef
  • 1 large yellow onion, diced
  • 1 can diced fire roasted tomatoes
  • 1 can mild Rotel
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 can chickpeas, rinsed and drained
  • 1 tablespoon Ranch dressing mix
  • 1 tablespoon Chili-O
  • 16 ounces water (more if needed)
  • 2 cups cooked rice
  • salt and pepper, to taste
  • 8 ounces┬álight cream cheese


  1. In a large soup pot, brown ground beef over medium high heat. Once browned, add in diced onions. Cook until translucent. Stir in tomatoes, Rotel, beans, seasonings, and water. Simmer for twenty minutes. Add rice and cream cheese, and stir until melted. Check for necessary seasoning adjustments. Serve with Ranch Salsa (recipe to follow), tortilla chips, and various “taco toppings.”


  • This can also be made in a crock pot. Brown meat, and throw all ingredients in your slow cooker. Low 6-8 hours, high 2-4 hours.


  • Serving Size: 8