Cheesy Enchilada Soup

By ccavaletti

Ingredients

• 1-1/2 lbs ground chuck
• 1 onion, chopped
• 2 (15 oz) cans tomato sauce
• 2 (10 oz) cans enchilada sauce
• 1 (16 oz) can chili beans, drained
• 1 (15.5 oz) can great Norther beans, drained
• 1 (15.25 oz) can corn, drained
• 1 (14.5 oz) can fire-roasted tomatoes
• 1 Tbsp ground cumin
• 1/2 tsp salt
• 2 c shredded Monterey Jack cheese with peppers
• Garnish: sour cream, shredded Monterey Jack cheese with peppers

Details

Servings 6

Preparation

Step 1

1. In a large Dutch oven, cook ground chuck and onion over medium-high heat until beef is browned and crumbly; drain well.

2. Add tomato sauce, enchilada sauce, beans, corn, tomatoes, cumin, and salt. Bring to a boil over medium-high heat; reduce heat, and simmer 25 minutes. Add cheese, stirring until melted.

3. Garnish with sour cream and shredded cheese, if desired.