Enchilada Soup
Beer Recommendation
Voodoo Ranger Imperial IPA
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
- 2 cups less sodium 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-high heat until beef is browned and crumbly. Drain; return to pot.
- Add tomato sauce, 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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
689
|
689
|
| Fat (g) | 36 | 36 |
| Sat. Fat (g) | 16 | 16 |
| Protein (g) | 43 | 43 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 1925 | 1925 |
| T. Sugs (g) | 15 | 15 |
| A. Sugs (g) | 4 | 4 |
30 Minute Meals Meal Plan
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