Beef Enchilada Soup

    1 1/2 pounds lean ground beef
    1 cup chopped onion
    3 tbsp minced fresh garlic
    1 box (10 oz) frozen Green Giant® Shoepeg White Corn & Butter Sauce, thawed
    1 can (4 oz) diced green chilies
    2 cans (14 oz each) Swanson® Beef Broth
    2 cans (9 oz each) enchilada sauce
    1 tbsp dried cumin
    3 cups cooked wild rice
    1/2 cup minced fresh cilantro
    salt and fresh ground pepper, to taste
    2 cups shredded Fancy Brand® Monterey Jack Cheese with Hot Peppers

In large saucepan, brown ground beef, onion, and garlic; drain. Add corn, chilies, beef broth, enchilada sauce and cumin. Cook uncovered over medium heat about 15 minutes. Add wild rice and cilantro. Simmer 5 minutes; season with salt and pepper. Ladle into soup bowls; top with cheese.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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