Dinner Tonight: Enchilada Soup

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!
Shopping List
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!
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  • Amanda October 29, 2011 at 2:49 pm

    This reminds me of Taco soup, but the fact that it has enchilada sauce…yummy!!!

    Making this tonight! Thank you for all these recipes!!

  • Anonymous January 7, 2013 at 12:09 am

    Made this tonight…was so yummy!! The best part was how easy it was! Love your recipes! (P.S. Can't wait to start watching the Bachelor tomorrow night…love him!)

  • Erika Slaughter November 30, 2015 at 2:16 pm

    How have I never commented on this soup before?? This is my very favorite soup ever!!! Seriously!!