posted by Ann Sanders 02-01-102 9:04 AM
Enchilada Beef Chili Soup
3/4 lb. boneless beef round steak, trimmed of fat, cut into 1/2 in cubes
1 cup chopped onion
14.5 oz. can stewed tomatoes, undrained
14.5 oz can beef broth
10 oz. can enchilada sauce
2 teaspoons chili powder
1/2 tsp. cumin
1 cup corn
2 (15.5 oz.) pinto beans, drained rinsed
1-3 Tbl. chopped cilantro
Cook beef and onions until beef is browned. Add tomatoes, broth enchilada sauce, chili powder and cumin; mix well Bring to a boil. Reduce heat to med. low, simmer 15 minutes. Stir in corn and beans. Simmer 15 minutes or until beef is tender, stirring occasionally. Stir in cilantro.