Thursday, October 27, 2011

Dinner Tonight: Enchilada Soup

This recipe came straight out of Paula Deen's holiday magazine last year.  As soon as I made it, I knew it was a winner.  It is a seriously yummy version of enchilada soup (it's the Monterey Jack stirred in at the end that really kicks it up a notch).  Plus, it's a one pot meal...I love that too.  Make'll love's so good!

Shopping List
1 pound ground beef (or whatever ground protein you prefer)
1 onion, chopped
2 (15 oz) cans tomato sauce
2 (10 oz) cans enchilada sauce
1 (16 oz) can chili beans
1 cup frozen corn
1 (14 oz) can Rotel tomatoes
1 tablespoon cumin
2 cups shredded Monterey Jack cheese plus extra for topping
Chips, green onions, sour know, that stuff for topping

In a large Dutch oven, cook ground beef in a little EVOO over medium-high heat.  Add in chopped onion and saute.

Add tomato sauce, enchilada sauce, beans, corn, tomatoes, cumin and S&P.  Bring to a boil over medium-high heat; reduce heat and simmer about 20 minutes.  Add in cheese and stir until creamy and melted.  Garnish and enjoy.

Cold days require warm soups.  Enjoy!

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Amanda said...

This reminds me of Taco soup, but the fact that it has enchilada sauce...yummy!!!

Making this tonight! Thank you for all these recipes!!

Anonymous said...

Made this tonight...was so yummy!! The best part was how easy it was! Love your recipes! (P.S. Can't wait to start watching the Bachelor tomorrow him!)

Erika Slaughter said...

How have I never commented on this soup before?? This is my very favorite soup ever!!! Seriously!!

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