This recipe came straight out of Paula Deen’s holiday magazine last year. As soon as I made it, I knew it was a winner. It is a seriously yummy version of enchilada soup (it’s the Monterey Jack stirred in at the end that really kicks it up a notch). Plus, it’s a one pot meal…I love that too. Make it…you’ll love it…trust me…it’s so good!
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
In a large Dutch oven, 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.
Cold days require warm soups. Enjoy!