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Enchilada Soup Recipe

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This recipe for Enchilada Soup, by , is from Spreading Love Through Your Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Leger
Added: Wednesday, April 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. beef
3 14 oz. cans of beef broth
2 cans of black beans, drained & rinsed
1 bag frozen corn (small bag)
1 can of Rotel (mild)
1 28 oz. can Enchilada sauce
2 tbsp. jalapeño, chopped
1 cup chopped onions
4 garlic cloves, minced
1 ¼ tsp. cumin
¼ tsp. dried oregano leaves
1 tsp. black pepper
Tortilla chips, white
8 oz. shredded Monterey Jack & Colby Cheese

Directions:
Directions:
•Cut up and brown meat
•Add onions & garlic to meat, cook until onions are soft
•Add beef broth, Rotel, Enchilada sauce & seasonings, stir
•Cook for 20 minutes, stirring frequently
•Add beans and corn, stir
•Bring to a boil, then reduce and simmer for 1 hour, stirring frequently
•Serve with chips and cheese

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
20 to 25 minutes
Personal Notes:
Personal Notes:
You can substitute chicken broth and chicken or you can make all veggie soup by using vegetable stock and no meat.

 

 

 

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