Enchilada Soup Recipe

  • 1/2 pound lean grpund beef
  • 1/2 cup diced red pepper
  • 1 clove garlic, pressed
  • 2 cans (10 oz) enchilada sauce
  • 1/4 cup flour
  • 1 can black beans
  • 14 1/2 ounces beef broth
  • 2 cups water
  • 1 cup thinly sliced zucchini, cut in qtrs
  • 1/4 cup snipped fresh cilantro
  • 2 tablespoons lime juice
  • Optional: Cheese or Pickled Jalapeno peppers
Container: Large saucepan or soup pot
45 mins
30 mins
1.25 hrs
  • Cook beef; add pepper and garlic; cook and stir 2 min.
  • Add enchilada sauce, flour, beans, broth & water.
  • Bring to a boil; reduce heat & simmer.
  • Add zucchini; simmer uncovered 2-3 minutes or until crisp and tender.
  • Remove from heat; stir in cilantro and lime juice.
  • If desired, ladle into bowl and sprinkle with cheese and peppers.
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