Enchilada Soup

Ingredients:

1 pound ground beef (or whatever ground protein you prefer)

1 onion, chopped

2 (15 oz) cans tomato sauce

2 (10 oz) cans enchilada sauce

1 (16 oz) can chili beans

1 cup frozen corn

1 (14 oz) can Rotel tomatoes

1 tablespoon cumin

2 cups shredded Monterey Jack cheese plus extra for topping

Chips, green onions, sour cream...you know, that stuff for topping

Directions:

In a large stock pot, cook ground beef in a little EVOO over medium-high heat.  Add in chopped onion and saute.

 

Add tomato sauce, enchilada sauce, beans, corn, tomatoes, cumin and S&P.  Bring to a boil over medium-high heat; reduce heat and simmer about 20 minutes.  Add in cheese and stir until creamy and melted.  Garnish and enjoy.