Beef Enchilada Soup

 Serves: 4-5    |     Prep: 5 min     |     Cook: 20 min     |     Ready: 25 min


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
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. 



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.