Comforting Beef Enchilada Soup

Recipe by Eddie Shipman
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Saute carrots, onions, celery in corn oil, garlic powder, salt and pepper until tender.
  • Add beef broth and bring to boil.
  • Add tomatoes, Rotel, taco seasoning, and shredded beef.
  • Cut tortillas into small pieces and add to broth mixture.
  • Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup, stirring occasionally to keep from sticking.
  • Reduce heat and simmer for additional 10 minutes.
  • Add milk and simmer for additional 10 minutes.
  • If thicker soup is desired, add more diced tortillas and let incorporate into soup.
  • Garnish with shredded cheese and broken tortilla chips.
  • Substitutions: 1 cup Masa Harina (masa flour) for 1 12 ct package of yellow corn tortillas. Gradually add masa flour mixing into broth. If thicker soup is desired, add more masa flour.
  • Can also add two seeded/sliced jalapeños and one sprig of fresh cilantro.