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Enchilada Soup
Rich and delicious soup with beans, tomatoes and corn.
Course
Dinner
Cuisine
Mexican
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
people
Calories
219
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Ingredients
Soup
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
Tortilla Strips
6
corn tortillas
Instructions
Soup
In a soup pot, brown ground beef or ground elk. Drain off any grease.
1 pound ground beef or ground elk burger
Add onions. Saute over medium heat for about 5 minutes. Add garlic and saute for an additional 2 minutes.
1 cup onion,
1 clove garlic
Add broth, tomatoes, cumin, chili powder, parsley flakes and enchilada sauce. Cook over medium low heat for 15-20 minutes.
5 cups chicken broth,
1 can Diced Tomato,
1 Tablespoon ground cumin,
1 Tablespoon ground chili powder,
1 Tablespoon dried parsley flakes,
1 can enchilada sauce
Add black beans and corn. Heat through.
1 can black beans, rinsed and drained,
1 cup frozen corn
Tortilla Strips
Stack tortillas together. Slice into thin strips.
6 corn tortillas
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
Serve soup hot. Top with tortilla strips, a dollop of sour cream, a squeeze of lime and fresh chopped cilantro (optional).
Notes
Taste soup before serving. Add salt and pepper if needed.
Homemade
or canned enchilada sauce can be used.
Nutrition
Calories:
219
kcal
|
Carbohydrates:
27
g
|
Protein:
18
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
35
mg
|
Sodium:
882
mg
|
Potassium:
739
mg
|
Fiber:
6
g
|
Sugar:
2
g
|
Vitamin A:
365
IU
|
Vitamin C:
19.9
mg
|
Calcium:
82
mg
|
Iron:
4.3
mg