Beefy Enchilada Soup

Serve this soup anytime....make it as spicy or as mild as you want. I used a mild enchilada sauce but you can always kick the heat level up a notch if you want. And instead of using diced green chilies, you can use chopped jalapenos. This is a super good and really easy soup to make. The leftovers are great and it freezes well too! What more could you ask for?

Beefy Enchilada Soup



1 pound ground beef
1 medium onion
2 cloves garlic ~ minced
1 32-ounce container beef stock
1 28-ounce can enchilada sauce
1 14-ounce can diced tomatoes
1 15-ounce can Pinto or black beans
1 4-ounce can diced green chilies
1 teaspoon ground cumin
Salt & pepper to taste
1/2 cup rice

In a large stock pot, saute the onion and garlic with a little olive oil about 5 minutes.

Add the ground beef and cook until done.

Pour in the beef stock, enchilada sauce, tomatoes, beans, green chilies, cumin and salt and pepper.

Bring to a boil then reduce heat to medium and cook about an hour. 

Add rice the last 20 minutes of cooking.

Serve with sour cream, crushed corn tortillas and shredded cheese on top.

 
This is easy! C'mon!

 
Cook your ground beef with 
the onion until done.

 
Pour in the beef stock, enchilada 
sauce, tomatoes, beans, green chilies, 
cumin and salt and pepper.

 
Stir and simmer! Add the rice
the last 20 minutes!

 
See? I told you it was easy! 
It's delicious, too!