Cheesy Enchilada Soup

Enchilada Soup

This easy to prepare Cheesy Enchilada Soup is full of flavor from chili beans, corn, great Northern beans, fire roasted tomatoes, and Monterey Jack cheese.

Cheesy Enchilada Soup
Makes about 3 quarts
  • 1½ pounds ground chuck
  • 1 onion, chopped
  • 2 (15-ounce) cans tomato sauce
  • 2 (10-ounce) cans enchilada sauce
  • 1 (15-ounce) can chili beans, drained
  • 1 (15.5-ounce) can great Northern beans, drained
  • 1 (15.25-ounce) can corn, drained
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 tablespoon ground cumin
  • ½ teaspoon salt
  • 2 cups shredded Monterey Jack cheese with peppers
  • Garnish: sour cream, shredded Monterey Jack cheese
  1. In a large Dutch oven, cook beef and onion over medium-high heat until beef is browned and crumbly; drain well.
  2. Stir in tomato sauce, enchilada sauce, all beans, corn, tomatoes, cumin, and salt, and bring to a boil. Reduce heat, and simmer for 25 minutes.
  3. Remove from heat, and stir in cheese until melted. Garnish with sour cream and cheese, if desired.
Kitchen Tip: This soup can be prepared through step 2, cooled completely, and frozen for up to 2 months. Bring it to a boil before continuing with step 3.

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