Enchilada Soup
By PATPAT
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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
Details
Servings 8
Preparation
Step 1
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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