Enchilada Soup
Wine Recommendation
Mirassou Pinot Noir
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 (29-oz) can tomato sauce
- 2 (15-oz) cans chili beans, drained
- 1 (15.25-oz) can whole kernel corn, drained
- 1¾ cups chicken broth
- 1 (10-oz) can red enchilada sauce
- 2 tsp ground cumin
- 1 (8-oz) pkg shredded Monterey Jack cheese
- 1 (8-oz) carton sour cream
Instructions
- Cook beef and onion in a large Dutch oven over medium heat until beef is browned and crumbly. Drain; return to pot.
- Add tomato sauce, chili beans, corn, broth, enchilada sauce, and cumin. Bring to a boil, reduce heat, and simmer 10 minutes. Add cheese, stirring until melted. Top with sour cream.
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