One Pot Enchilada Soup Recipe

🧂 Ingredients

• 2 tablespoons canola oil
• 2 cups sweet yellow onion

  diced
• 1 tablespoon fresh garlic

  minced
• 1 ½ lbs 85/20 ground beef
• 2 teaspoons cumin
• 1 teaspoon chili powder
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons tomato paste
• 1 10 oz can rotel

  undrained
• 1 15 oz can crushed tomatoes
• 1 15 oz can pinto beans

  drained
• 1 15 oz can corn

  drained
• 2 10 oz each canned enchilada sauce
• 2 cups beef broth
• 2 tablespoons cornmeal
• 2 cups cheddar cheese

  shredded
• 4 cups tortilla strips
• fresh cilantro

  for garnish

Instructions

• 1 In a large pot over medium-high heat, add the oil, followed by the onion and
  cook for 3 minutes, or until they begin to soften. Add the garlic and cook for 1
  minute more.
• 2 Add the ground beef and cook, breaking it up as it cooks, until no longer pink,
  about 5 minutes. Add the cumin, chili powder, salt and pepper, followed by the
  tomato paste and continue cooking for 1 minute more.
• 3 Stir in the rotel, tomatoes, pinto beans, corn, and enchilada sauce, followed by
  the beef broth until thoroughly combined, then bring to a rolling boil. Reduce
  heat, cover, and simmer for 10 minutes.
• 4 Mix the cornmeal with a little water to make it into a paste, then uncover the
  pot, add the paste, and stir thoroughly. Let sit uncovered for 10 minutes, stir
  well, then serve with cheddar cheese, tortilla strips, and cilantro. Enjoy!

Nutrition Info