Family Favorite Prime Rib Cheesy Enchilada Soup Recipe

When chilly evenings call for comfort food that warms both the heart and the stomach, nothing hits the spot quite like a hearty bowl of soup. Our Family Favorite Prime Rib Cheesy Enchilada Soup is the perfect combination of rich, savory flavors, tender prime rib, and a creamy, cheesy base that feels like a warm hug. Inspired by traditional enchilada flavors with a twist, this soup brings a festive flair to any dinner table, whether it’s a quiet weeknight or a family gathering.

This recipe was born from a tradition of transforming leftover prime rib into something magical, ensuring that no bite of this delicious cut goes to waste. The combination of cheese, enchilada spices, and slow-simmered prime rib creates a depth of flavor that keeps everyone coming back for seconds. It’s the ideal dish for comforting meals, celebrations, or simply a cozy evening spent with loved ones.

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 jalapeño, seeded and finely chopped (optional for mild heat)

• 2 cups leftover prime rib, chopped into bite-sized pieces

• 4 cups beef broth

• 1 (10 oz) can enchilada sauce (red or green, your preference)

• 1 (14.5 oz) can diced tomatoes, drained

• 1 cup corn kernels (fresh, canned, or frozen)

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• ½ teaspoon black pepper

• ½ teaspoon salt, or to taste

• 1 cup shredded sharp cheddar cheese

• ½ cup shredded Monterey Jack cheese

• ½ cup heavy cream

• ¼ cup chopped fresh cilantro (optional, for garnish)

• Tortilla strips or crushed tortilla chips, for serving

• Lime wedges, for serving

Directions

1. Prepare the vegetables
   Heat olive oil in a large soup pot over medium heat. Add diced onions, bell peppers, and jalapeño, if using. Sauté for 5–7 minutes until the vegetables are softened and fragrant. Stir in the minced garlic and cook for an additional 1–2 minutes.

2. Add the prime rib
   Add the chopped prime rib to the pot, stirring to combine with the vegetables. Allow it to warm through for 3–4 minutes, ensuring the meat absorbs the flavors from the sautéed veggies.

3. Create the soup base
   Pour in the beef broth, enchilada sauce, and drained diced tomatoes. Stir in the corn kernels, cumin, chili powder, smoked paprika, black pepper, and salt. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer. Let the soup simmer uncovered for 15–20 minutes, allowing the flavors to meld together.

4. Incorporate the cheese and cream
   Reduce the heat to low. Gradually stir in the shredded cheddar and Monterey Jack cheeses, followed by the heavy cream. Stir continuously until the cheese is fully melted and the soup has a smooth, creamy consistency. Taste and adjust seasoning as needed.

5. Serve and garnish
   Ladle the soup into bowls. Top each serving with fresh cilantro, tortilla strips or crushed tortilla chips, and a squeeze of lime juice for a bright, fresh finish. Serve immediately with warm cornbread or crusty bread for a complete meal.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

• Yield: 6–8 servings

Notes

• Prime Rib Variations: This soup works beautifully with leftover prime rib, but you can also use cooked roast beef or steak tips for a similar effect.

• Cheese Choices: For a richer flavor, experiment with a mix of pepper jack or smoked gouda in addition to cheddar and Monterey Jack.

• Vegetable Options: Feel free to add diced zucchini or carrots for extra nutrition and color.

• Spice Level: Adjust the jalapeño or chili powder according to your preferred heat. Removing seeds will make the soup milder.

• Make Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent the cheese from clumping.

• Freezing: Freeze in airtight containers for up to 2 months. Reheat slowly and add extra broth if needed to restore creamy consistency.

Why This Soup Is a Family Favorite

Family Favorite Prime Rib Cheesy Enchilada Soup combines the best elements of comfort food with a touch of Tex-Mex flair. The savory beef, melted cheese, and warming spices make it a one-pot meal that’s perfect for cooler weather. Its versatility allows you to adapt it for different occasions—whether it’s a casual weeknight dinner or a festive family gathering.

The inspiration behind this recipe stems from using leftover prime rib in a creative way. Instead of reheating slices for sandwiches or steak salads, this soup transforms every morsel into a flavorful, cheesy delight. Over time, it has become a beloved tradition to serve this soup during holiday weekends, game nights, and cozy Sunday dinners. Kids love the creamy texture, adults appreciate the depth of flavor, and everyone enjoys the simplicity of preparing a gourmet-feeling dish in under an hour.

Tips for Perfect Prime Rib Cheesy Enchilada Soup

1. Quality Ingredients Matter: Start with high-quality prime rib and fresh vegetables. The better the ingredients, the more flavorful the final dish.

2. Layer Flavors: Sautéing the vegetables first adds sweetness and depth. Don’t rush this step.

3. Cheese Tips: Shred your own cheese for smoother melting. Pre-shredded cheese may contain anti-caking agents that can affect the texture.

4. Balance Creaminess: If your soup feels too thick, thin it with a splash of beef broth or water. If it’s too thin, simmer a few extra minutes uncovered to reduce the liquid.

5. Spice Control: Start mild and taste as you go. You can always add more chili powder, smoked paprika, or jalapeño later.

Serving Suggestions

• With Tortilla Strips: Crispy tortilla strips add crunch and texture that perfectly contrasts the creamy soup.

• Lime Wedges: A squeeze of fresh lime juice brightens the rich, cheesy flavor.

• Fresh Cilantro: Adds a burst of color and a hint of freshness to each bowl.

• Bread Pairings: Serve with warm cornbread, garlic bread, or crusty baguette slices to complete the meal.

Variations to Try

• Vegetable Boost: Add black beans, diced zucchini, or carrots for extra nutrients.

• Cheese Lovers: Use a mix of cheddar, Monterey Jack, and a sprinkle of queso fresco on top for an indulgent twist.

• Spicy Kick: Add chopped green chilies or a dash of hot sauce for more heat.

• Slow Cooker Version: Combine all ingredients except the cream and cheese in a slow cooker. Cook on low for 6 hours, then stir in cream and cheese just before serving.

The Perfect Occasion for This Soup

Family Favorite Prime Rib Cheesy Enchilada Soup shines during cozy winter nights, rainy afternoons, and festive holiday gatherings. Its rich flavors make it ideal for sharing with friends and family, while its simplicity ensures it doesn’t require hours of prep or complicated cooking techniques. Whether served as a main course or a hearty starter, this soup brings warmth and comfort to the table.

Many families make this soup a weekend tradition, enjoying it with cornbread or a fresh salad on the side. The versatility of this recipe also makes it perfect for potlucks, game day celebrations, or casual dinner parties, where it’s guaranteed to impress without stress.

Why You’ll Love Making This Soup

• Quick and Easy: Ready in under an hour, yet bursting with gourmet flavor.

• Uses Leftovers Creatively: Transform leftover prime rib into something fresh and exciting.

• Crowd-Pleaser: Loved by adults and kids alike, making it perfect for family meals.

• Comforting and Hearty: Perfect for colder months or when you need a mood-boosting meal.

• Customizable: Easily adapted to suit your taste, spice preference, and available ingredients.

Frequently Asked Questions

1. Can I make this soup ahead of time?
Absolutely! This soup is perfect for making ahead of time. You can prepare it a day or two in advance and store it in the refrigerator in an airtight container. When ready to serve, gently reheat it on the stovetop over low heat, stirring occasionally. To maintain the creamy texture, add a splash of beef broth or milk if the soup has thickened too much during storage. Just keep in mind that fresh cilantro or tortilla strips are best added right before serving to preserve their flavor and texture.

2. Can I use other meats instead of prime rib?
Yes! While leftover prime rib gives this soup its signature rich flavor, you can substitute with cooked roast beef, steak tips, or even shredded beef from a pot roast. Chicken or turkey could also work for a lighter version, though it will slightly change the flavor profile. If you’re using raw meat, ensure it is fully cooked before adding it to the soup to maintain the right consistency and taste.

3. How can I adjust the spice level?
This soup can be tailored to your preferred level of heat. For a milder version, remove the seeds from the jalapeño and reduce the chili powder. For more heat, leave the seeds in, or add additional diced green chilies, cayenne pepper, or a few dashes of hot sauce. Remember to taste as you go, since the cheese and cream can mellow the spice slightly, and you can always adjust at the end before serving.

4. Can I freeze this soup?
Yes, this soup freezes very well! Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and reheat slowly on the stovetop. You may need to stir in a little extra broth or cream to restore its creamy consistency, as frozen dairy-based soups sometimes thicken during storage. Avoid adding tortilla strips or fresh cilantro before freezing—they’re best added fresh when serving.

Final Thoughts

Family Favorite Prime Rib Cheesy Enchilada Soup is more than just a meal—it’s an experience. From the first savory spoonful to the rich, creamy finish, this soup brings warmth, comfort, and a touch of culinary magic to the dinner table. It’s a dish that turns leftover prime rib into something extraordinary, transforming ordinary evenings into cherished family moments.

By following this recipe, you’ll create a memorable meal that’s flavorful, satisfying, and sure to become a regular favorite. Whether you’re cooking for your immediate family, hosting a gathering of friends, or simply enjoying a quiet night in, this cheesy enchilada-inspired soup will leave everyone asking for seconds and sharing stories of why it’s the ultimate comfort food.

Embrace the rich flavors, indulge in the creamy goodness, and make Family Favorite Prime Rib Cheesy Enchilada Soup a staple in your home. Each bowl is a celebration of flavor, tradition, and the simple joy of sharing a delicious meal with loved ones.

Family Favorite Prime Rib Cheesy Enchilada Soup Recipe

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• Author: Michelle Davis
• Total Time: 45 minutes
• Yield: 6–8 servings 1x

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Description

A cozy, comforting soup that transforms leftover prime rib into a creamy, cheesy, and flavorful meal. Perfect for chilly evenings, family dinners, or weekend gatherings, this soup combines the richness of prime rib with classic enchilada flavors for a dish that warms the heart and satisfies the appetite.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 jalapeño, seeded and finely chopped (optional)

• 2 cups leftover prime rib, chopped into bite-sized pieces

• 4 cups beef broth

• 1 (10 oz) can enchilada sauce (red or green)

• 1 (14.5 oz) can diced tomatoes, drained

• 1 cup corn kernels (fresh, canned, or frozen)

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• ½ teaspoon black pepper

• ½ teaspoon salt, or to taste

• 1 cup shredded sharp cheddar cheese

• ½ cup shredded Monterey Jack cheese

• ½ cup heavy cream

• ¼ cup chopped fresh cilantro (optional, for garnish)

• Tortilla strips or crushed tortilla chips, for serving

• Lime wedges, for serving

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Instructions

• Heat olive oil in a large pot over medium heat. Add diced onions, bell peppers, and jalapeño. Sauté for 5–7 minutes until softened. Add garlic and cook 1–2 minutes more.

• Stir in the chopped prime rib and cook 3–4 minutes until warmed through.

• Pour in beef broth, enchilada sauce, and drained diced tomatoes. Add corn, cumin, chili powder, smoked paprika, black pepper, and salt. Bring to a gentle boil, then reduce heat and simmer 15–20 minutes.

• Reduce heat to low. Gradually stir in cheddar and Monterey Jack cheeses, then add heavy cream. Stir until fully combined and creamy. Adjust seasoning to taste.

• Serve hot, garnished with fresh cilantro, tortilla strips, and a squeeze of lime juice.

Notes

• Use leftover prime rib or cooked roast beef/steak tips.

• Shredded cheese melts best when freshly grated.

• Add extra vegetables like zucchini or carrots for variety.

• Adjust spice by reducing or increasing jalapeño or chili powder.

• Can be made ahead and stored in the refrigerator for up to 3 days.

• Freezes well up to 2 months; add broth or cream when reheating if needed.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Michelle Davis