posted by Ann Sanders 09-14-102 6:44 AM
Enchilada Beef Chili Soup
1/4 lb. beef round steak, trimmed of fat, cut into 1/2 inch cubes
1 cup chopped onions
14.5 oz. can stewed tomatoes, undrained
14 1/2 oz. can beef broth
10 oz. can enchilada sauce
2 teaspoons chili powder
1/2 teaspoon cumin
1 cup frozen corn
2 (15 oz. cans pinto beans, drained, rinsed
2-3 tablespoons chopped fresh cilantro
Spray large saucepan with cooking spray. Heat over high heat until hot. Add beef and onions; cook and stir until beef is browned. Add tomatoes, broth, enchilada sauce, chili powder, and cumin; mix well. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes. Stir in corn and beans. Simmer 15-20 minutes or until beef is tender, stirring occasionally Stir in cilantro. Yield: 6 (1 1/2 cup) servings