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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Enchilada Soup Recipe

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This recipe for Enchilada Soup is from Spreading Love Through Your Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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