Red Enchilada Soup

Mas Enchiladas

This soup was born of necessity… meaning it was quite cold here on Monday and I needed to figure dinner out. I looked in the freezer and found a package of cooked ground beef I keep around for just such on occasion. In the pantry I had a big can of red enchilada sauce and the rest is history. For a thrown together soup both Dave and I were shocked with how tasty this is. I know a lot of your are big fans of my Chicken Enchilada Soup and this option is a good way to change up the flavor and utilize a lot of your pantry residents.

Here’s What You’ll Need

1 – 2 Pounds of Cooked Ground Beef – you could also sub turkey meat if you like

1 28 oz Can of Red Enchilada Sauce – I used medium and it was pretty spicy so choose with caution

1 14 oz Can of Pinto Beans

2 14 oz Cans of Diced Tomatoes

2 Cups of Water

1 14 oz Can of Corn

1 4 oz Can of Diced Green Peppers

Garlic Salt and Black Pepper – To taste

6 Corn Tortilla – For Garnish

Garnish Ideas – Cheddar Cheese, Sour Cream, Black Olives, Pico De Gallo

Throw It All In

So the great part about this soup is that it’s done in a crock pot so you literally just throw all the ingredients in a crock pot (except the tortillas and the garnish) and simmer for however long you’ve got. Ideally I put it on in the morning and allow it to cook all day. Every once in a while I go in, taste it and add more salt or pepper if necessary, then I stir it and allow it to keep cooking.

Tortilla Topper

About 15 minutes before you’re ready to serve the soup you’ll want to cut your tortilla into cubes.

Layer your uncooked tortillas across the top of the soup and cover with a lid for 15 min. You don’t need to mix them in (if you do they’ll turn to mush) just allow them to soak up the soup.

The tortillas soak up the soup making them taste just like an enchilada tortilla. Help yourself to a big bowl and be sure and add all sorts of yummy garnishes!!

Everyone Help Yourself!

Perfect for Winter Weather