Enchilada Soup

Enchilada Soup
Enchilada Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 3 1/2

    C Beef Broth

  • 2

    C Water

  • 1/2

    Lb Ground Beef

  • 1/2

    C Red Bell Pepper, diced

  • 1

    Garlic Clove, pressed

  • 1/4

    C all-purpose flour

  • 2

    10oz Cans Enchilada Sauce

  • 1

    15oz Can Black Beans, drained and rinsed

  • 1

    C Zucchini, thinly sliced

  • 1/4

    C Snipped Fresh Cilantro

  • 2

    T Lime Juice

  • Grated Monterey Jack Cheese

Directions

Measure broth and water; set aside. In 4 qt pan, cook beef over medium-high heat 6-8 minutes or until no longer pink, breaking beef into crumbles. Add bell pepper and garlic to pan; cook and stir 2 minutes. Add flour, enchilada sauce, beans, broth and water. Bring to a boil; reduce heat to a simmer. Add zucchini to soup; simmer, uncovered, 2-3 minutes or until zucchini is crisp-tender. Remove from heat; stir in cilantro and lime juice. Ladle soup into bowls; sprinkle with cheese.

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