Rich and delicious soup with beans, tomatoes and 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.
Serve soup hot. Top with tortilla strips, a dollop of sour cream, a squeeze of lime and fresh chopped cilantro (optional).
Taste soup before serving. Add salt and pepper if needed.
Homemade or canned enchilada soup can be used.