Beef Enchilada Soup
- 1 1/2 pounds lean ground beef
1 cup chopped onion
3 tbsp minced fresh garlic
1 pkg (10 oz) frozen shoepeg white corn in butter sauce, thawed
1 can (4 oz) diced green chilies
2 cans (14 oz each) 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 Pepper Jack cheese
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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council