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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Enchilada Soup Recipe

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This recipe for Enchilada Soup is from Our Family Favorites, 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:  
3 1/2 c. Beef Broth
2 c. Water
1/2 lb. Ground Beef
1/2 c. Diced Red Bell Peppers
1 Garlic Clove, Pressed
1/4 c. Instant Corn Masa Mix or Flour
1 Can (15 oz.) Black Beans, Drained and Rinsed
1 c. Thinly Sliced Zucchini
1/4 c. Fresh Snipped Cilantro
2 T. Lime Juice
Grated Monterey Jack Cheese
Directions:
Directions:
Measure broth and water; set aside. In Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking beef into crumbles. Add bell pepper and garlic to Dutch oven; cook and stir minutes. Add corn masa mix, enchilada sauce, bean, broth and water. Bring to a boil; reduce heat to simmer. Add zucchini to soup; simmer uncovered, 2-3 minutes or until zucchini is crisp-tender. Remove from heat; stir in cilantro and lime juice. Ladle soup into bowls; sprinkle with cheese.

 

 

 

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