Rich and delicious soup with beans, tomatoes and corn.
Servings: 8 people
- 1 pound ground beef or ground elk burger
- 1 cup onion diced
- 1 clove garlic minced
- 5 cups chicken broth
- 1 can Diced Tomato 28 oz can
- 1 Tablespoon ground cumin
- 1 Tablespoon ground chili powder
- 1 Tablespoon dried parsley flakes
- 1 can enchilada sauce 28 oz can
- 1 can black beans, rinsed and drained 15.25 oz can
- 1 cup frozen corn
In a soup pot, brown ground beef or ground elk. Drain off any grease.
Add onions. Saute over medium heat for about 5 minutes. Add garlic and saute for an additional 2 minutes.
Add broth, tomatoes, cumin, chili powder, parsley flakes and enchilada sauce. Cook over medium low heat for 15-20 minutes.
Add black beans and corn. Heat through.
Stack tortillas together. Slice into thin strips.
Spray a baking sheet with non-stick cooking spray. Sprinkle tortilla strips on baking sheet.
Bake in a 350 degree oven for 15-20 minutes, stir strips every 5 minutes.
When strips are crispy, remove from oven and let cool.
Taste soup before serving. Add salt and pepper if needed.
Homemade or canned enchilada soup can be used.
Calories: 219kcal | Carbohydrates: 27g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 882mg | Potassium: 739mg | Fiber: 6g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 19.9mg | Calcium: 82mg | Iron: 4.3mg