Black Bean Beef Enchilada Soup

By debrcovey

Ingredients

• Serves about 10
• 4 pounds ground sirloin
• 1 sweet onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1-28 ounce can tomatoes, diced
• 1-16 ounce can black beans
• 1-16 ounce can kidney beans
• 2 cups fresh or frozen corn
• 4 ounces green or hatch chilies, diced
• 1-10 ounce can enchilada sauce
• 2-10.5 ounce containers beef broth
• 1/4 cup Chimayo Spice Mix (use any seasoning such as taco, Southwestern or Mexican)
• 8 flour or corn tortillas, cut into ribbons

Preparation

Step 1

In a large skillet, cook beef thoroughly and drain. Scoop meat out of skillet and set aside on a plate. Wipe out skillet and coat with olive oil. Cook onions for 3-5 minutes or until tender and soft. Add garlic and cook for 1-2 minutes longer. Scrape onion-garlic mixture into a large soup pan. Add cooked beef and all other ingredients. Cook over very low heat for about 30 minutes. When just about ready to serve add tortillas. Stir in and allow to soften a bit. Serve soup with shredded cheddar cheese, avocado, cilantro and sour cream.