Add the ground beef to a large pot breaking it apart as you do. Add the onion, garlic, and salt, then pour in the chicken broth and bring it to a boil.

Stir in the enchilada sauce and diced tomatoes, including the juice. Return to a boil, then reduce heat and simmer for 15 minutes.

To serve: Ladle into a bowl, top with shredded cheese, and any other toppings desired. Serve warm.

Storage: Refrigerate in an airtight container for up to four days or freeze for up to three months.