Beef Enchilada Soup
Conceived by rancher and blogger, Debbie Lyons-Blythe, this recipe is expertly tested while staying true to those homespun flavors.
Ingredients
- 2 pounds Ground Beef (93% lean or leaner)
- 2 cans (14-1/2 ounces each) reduced-sodium beef broth
- 1 can (28 ounces) crushed tomatoes
- 1 can (19 ounces) mild enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) sweet corn, drained
- 1 can (4 ounces) diced green chilies
- 2 packets (1 ounce each) taco seasoning mix
- 8 sliced flour tortillas (1/4-inch strips)
- Shredded cheese, sliced avocado, sour cream, taco seasoning (optional)
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