Beef Enchilada Soup
Serves: 4-5 | Prep: 5 min | Cook: 20 min | Ready: 25 min
INGREDIENTS
1 lb. ground beef
1/2 medium white onion, diced
2-3 cloves garlic, minced
2 c. chicken broth
1/2 tsp. salt
3 c. red enchilada sauce, preferably
homemade
1 14.5-ounce can diced tomatoes
Shredded cheddar or Colby Jack
cheese for serving
Optional toppings: Diced green onions, sliced black olives, sour cream, and avocado.
NOTES
DIRECTIONS
Add the ground beef to a large pot breaking it apart as you do. Add the onion, garlic, and salt, then pour in the chicken broth and bring it to a boil.
Stir in the enchilada sauce and diced tomatoes, including the juice. Return to a boil, then reduce heat and simmer for 15 minutes.
To serve: Ladle into a bowl, top with shredded cheese, and any other toppings desired. Serve warm.
Storage: Refrigerate in an airtight container for up to four days or freeze for up to three months.
