Wild Rice Beef Enchilada Soup
Warm, hearty, and bursting with bold Tex-Mex flavors, Wild Rice Beef Enchilada Soup is the ultimate comfort food for busy weeknights or chilly days. This one-pot wonder combines tender ground beef, nutty wild rice, and a vibrant blend of enchilada sauce, beef broth, and classic southwest spices like cumin, smoked paprika, and chili powder. Packed with wholesome ingredients like black beans, sweet corn, and diced tomatoes, this soup offers a rich and satisfying meal-in-a-bowl experience. Topped with melty cheddar cheese, creamy sour cream, and crunchy tortilla strips, each spoonful is a fiesta of texture and taste. Ready in about an hour, this recipe is easy to follow and perfect for cozy family dinners or meal prepping for the week.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup wild rice, uncooked
- 2 cups red enchilada sauce
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional, for topping)
- 0.5 cup sour cream (optional, for topping)
- 0.25 cup chopped fresh cilantro (optional, for garnish)
- 1 cup tortilla strips (optional, for topping)
Instructions
Heat a large soup pot or Dutch oven over medium-high heat. Add the olive oil to the pot and heat until shimmering.
Add the ground beef to the pot and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the wild rice, enchilada sauce, beef broth, diced tomatoes (with their juices), black beans, frozen corn, cumin, smoked paprika, chili powder, salt, and black pepper to the pot. Stir to combine.
Bring the soup to a boil over high heat, then reduce the heat to low and cover the pot. Simmer for 35-40 minutes, or until the wild rice is tender, stirring occasionally to prevent sticking.
Taste the soup and adjust the seasonings as needed, adding more salt or spices if desired.
Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, chopped cilantro, and tortilla strips if desired.
Nutrition Facts
Calories |
4007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.0 g | 247% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 14746 mg | 641% | |
| Total Carbohydrate | 380.1 g | 138% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 44.4 g | ||
| Protein | 185.6 g | 371% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1535 mg | 118% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 5419 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
