Wild Rice Beef Enchilada Soup

Submitted by LiisaN

"MN twist to a southwest favorite. Got this one from the MN Wild Rice Council at the MN State Fair! YUMMMY!!!!!"

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 1⁄2 lbs lean ground beef
• 1 cup chopped onion
• 3 tablespoons minced fresh garlic
• 1 (10 ounce) box green giant shoepeg frozen white corn in butter sauce, thawed
• 1 (4 ounce) can diced green chilies
• 2 (14 ounce) cans beef broth
• 2 (9 ounce) cans enchilada sauce
• 1 tablespoon ground cumin
• 3 cups cooked wild rice
• 1⁄2 cup minced fresh cilantro
• salt & pepper
• 2 cups shredded monterey jack pepper cheese

directions

1. In large suacepan, brown beef, onion and garlic- drain fat.
2. Add corn, chilies, beef broth, enchilada sauce and cumin.
3. Cook uncovered over medium heat about 15 minutes.
4. Add wild rice and cilantro.
5. Simmer 5 minutes; season with salt and pepper.
6. Ladle into soup bowls, top with cheese.

Reviews

[yogiclarebear]

Yum yum! I was looking for something to use my enchilada sauce with, and I just had to try this one...being from MN and all. I used pre-cooked canned wild rice, and red hot enchilada sauce. I also used regular yellow corn because it is just what I had on hand. DH loved it, thanks! UPDATE- I recently made this with lean ground turkey and chicken broth isntead of beef. It was great, an easy and lower cal substitution!

 

[Shellbelle]

WHEW!!! This is one spicy soup, very good and filling though! I even bought the MILD enchilada sauce! I think next time I will only use one can of enchilada sauce and put in a can of diced tomatoes. Thanks for the recipe!