Cheesy Enchilada Soup

By 12_34

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 Northern beans, drained
• 1 (15.25 oz.) can corn, drained
• 1 (14.5 oz.) can diced 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

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

Add tomato sauce, enchilada sauce, beans, corn, tomatoes, cumin, and salt. Bring to a boil over medium-high heat; reduce heat and simmer for 25 minutes. Add cheese, stirring until melted. Garnish with sour cream and shredded cheese, if desired.