Cheesy Enchilada Soup

By cindygwest

Ingredients

• 1 1/2 pounds ground chuck
• 1 onion, chopped
• 2 (15 ounce) cans tomato sauce
• 2 (10 ounce) cans enchilada sauce
• 1 (16 ounce) can chili beans, drained
• 1 (15.5 ounce ) can great Northern beans, drained
• 1 (15.25 ounce) can corn, drained
• 1 (14.5) ounce can fire-roasted tomatoes
• 1 T. ground cumin
• 1/2 t. salt
• 2 cups shredded Monterrey Jack dheese with peppers
• Garnish: sour cream, shredded Monterrey 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 for 25 minutes. Add cheese, stirring until melted. Garnish with sour cream and shredded cheese, if desired.