Wild Rice Beef Enchilada Soup

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

• Ready In: 45 mins
• 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.