Beef Enchilada Soup
1 pound ground beef
1 onion chopped
2 green bell peppers chopped
2 cans tomato sauce
2 cans enchilada sauce
2 cans black beans (drained and rinsed)
1 can corn (drained)
1 can diced tomatoes
2 teaspoons ground cumin
2 cups shredded cheese (pepper jack is great in this)
Cook ground beef with onion and peppers until no longer pink.
Add sauces, beans, corn and tomatoes. Add cumin and bring to a boil. Reduce heat and simmer 25 minutes.
Add cheese stir until melted. Serve with tortilla chips, sour cream or extra cheese.
Again this week I'm joining Milk & Honey Mommy for the Soup Swap.
2 comments:
Jen,
If I didn't know any better, I would think you're trying to make me revert from my vegetarianism. Your beef enchilada soup looks really good, but it ain't going to happen :-)! I am going to have to try it in some manner. I love cheese, but I also like using pepper jack on a lot of foods and especially on my sandwiches.
I can't wait to see what you have to share next week.
Yum!!! This looks and sounds as good as last weeks recipe you shared. Thanks!
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