Easy Enchilada Soup
My husband and everyone I've made this for (Emberlee & Jared) just rave about this soup! And I love it too. You can make it with ground beef or chopped chicken and its great either way.
3-1/2 c beef broth 2 cans enchilada sauce
2 c water 1 can black beans, drained & rinsed
1 # lean ground beef 1 c thinly sliced zucchini
1/2 c diced red bell pepper 1/4 c snipped fresh cilantro
2 garlic cloves, pressed 2 T lime juice
1/4 c masa harina or all-purpose flour Shredded Cheese
Combine masa harina (or all-purpose flour) and beef broth in a medium bowl and wisk until well blended; set aside for later. In a large pot, cook beef over medium-high heat until no longer pink, breaking beaf into crumbles. Add bell pepper and garlic to the pot; cook and stir 2 minutes. Add masa harina (or all-purpose flour) & beef broth mix, enchilada sauce, beans, and water. Bring to a boil; reduce heat to a 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, if desired. Serve with tortilla chips on the side.
Yields 8 servings, but feeds 4 people because its do darn good!
3-1/2 c beef broth 2 cans enchilada sauce
2 c water 1 can black beans, drained & rinsed
1 # lean ground beef 1 c thinly sliced zucchini
1/2 c diced red bell pepper 1/4 c snipped fresh cilantro
2 garlic cloves, pressed 2 T lime juice
1/4 c masa harina or all-purpose flour Shredded Cheese
Combine masa harina (or all-purpose flour) and beef broth in a medium bowl and wisk until well blended; set aside for later. In a large pot, cook beef over medium-high heat until no longer pink, breaking beaf into crumbles. Add bell pepper and garlic to the pot; cook and stir 2 minutes. Add masa harina (or all-purpose flour) & beef broth mix, enchilada sauce, beans, and water. Bring to a boil; reduce heat to a 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, if desired. Serve with tortilla chips on the side.
Yields 8 servings, but feeds 4 people because its do darn good!
posted by Leslie Kate | 4:28 PM
2 Comments:
I spaced out the ingredients into two columns but it didn't publish that way. Sorry guys. :)
This sounds so good. I know Jason's going to love it.
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