Shelly's Recipe

ENCHILADA SOUP

Category: Soups

3 1/2 cups beef broth
2 cups water
1/2 pound 95% lean ground beef
1/2 cup diced red bell pepper
1 garlic clove, pressed
1/4 cup masa harina (instant corn masa mix) or all-purpose flour
2 cans (10 oz each) enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 cup thinly sliced zucchini
1/4 cup snipped fresh cilantro
2 tbsp lime juice
Grated Monterey Jack cheese (optional)

In a Dutch oven, cook beef over medium-high heat 6-8 minutes or until no longer pink, breaking beef into crumbles. Add bell pepper and garlic to Dutch oven, cook and stir 2 minutes. Add masa harina, enchilada sauce, beans, broth and water.

Bring to a boil, reduce heat to a simmer. Add zucchini to soup, simmer, uncovered, 2-3 minutes or until zucchini is crisp-tender. Remove from heat, stir in cilantro and lime juice. Ladle soup into bowls, sprinkle with cheese, if desired.
Serves 6-8