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.
Recipe by Paula Deen Magazine at