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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council