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Enchilada Soup

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 ounces each) enchilada sauce
1   can (15 ounces) black beans, drained and rinsed
1   cup thinly sliced zucchini
1/4   cup snipped fresh cilantro
2   tablespoons lime juice
   Grated Monterey Jack cheese (optional)
  1. Using Easy Read Measuring Cups, measure broth and water; set aside. In (4-qt.) 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.
  2. 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.

Yield: 8 servings (about 10 cups)

Nutrients per serving: (about 1 1/4 cups): Calories 130, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 14 g, Protein 10 g, Sodium 680 mg, Fiber 3 g