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Enchilada Soup
1 tsp. vegetable oil1/2 medium onion, diced
1 lb. ground beef chuck
1 cup salsa
32 ounces chicken broth
1 cup water
2 tbsp. chili powder
1 tbsp. Adobo seasoning with cumin
1 tsp. oregano
1 can Northern, pinto or black beans, rinsed and drained
2 cups corn- canned or frozen
Shredded Cheddar cheese
Tortilla chips
Instructions
Heat the oil in a soup/stock pot and saute the onion until soft. Add the ground chuck, breaking apart as it browns. When the meat is browned and no longer pink, add the broth, water, salsa, spices and beans. Mix with a wooden spoon, and bring to a boil. Cover, let simmer.. Serve in bowls with shredded cheese and crumbled tortilla chips. Serves 6. OPTIONS: If you want to leave out the meat, add another can of beans.
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