Simple Supper Monday, Vol 59: Enchilada Soup | Confessions of a Stay-At-Home Mom

March 21, 2011

Simple Supper Monday, Vol 59: Enchilada Soup

Hello! It's Monday. And no one really likes Mondays. Especially rainy Mondays. Especially Especially Mondays that start too early because your children wake up before you'd like.

Ah, such is life.

BUT, one thing I DO like about Mondays is posting a new recipe for all of us to try! Right now, I have 6 recipes I am excited to share. 5 come from friends and family who so kindly passed them along to me. One comes from a combination of research and experimenting that I did last week. I'm debating on whether or not to post more than one Simple Supper recipe this week because I'm just THAT excited about these recipes.

We'll see if I can be patient.

Today....I'll write up a recipe I received from Sara. Sara is a PA girl (and long-time friend) transplanted in Iowa as she and her husband pastor churches out there. She has been a faithful recipe-passer-alonger since I started my blog. And I can attest - anything she passes along is absolutely worth trying. Sara says of this recipe, "This following recipe is amazingly easy. All of the ingredients are canned except for the meat! Basically brown the meat, open a ton of cans, and then you have dinner a few hours later. I ate it yesterday and it's delicious."

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Simple Supper Monday

Enchilada Soup

  • 3 pounds meat (pork, chicken, turkey, beef) browned and drained
  • 1 large can tomato juice
  • 1 large can pinto beans (30 oz)
  • 1 can spiced tomatoes
  • 1 package dried ranch dressing mix
  • 1 small can green chilies chopped
  • 1 cup shredded cheese (any kind)
  • 1 15oz can hominy (yellow or white)
  • 1 15oz can yellow corn
  • 30 oz beef broth
  • 1 15oz can creamed corn
  • 1 large can Enchilada sauce
  • 1/2 pound velveeta cheese cubed
  • 1/2 package of taco seasoning

Mix all together and pour in large crock pot or roaster. (I like to drain the beans and corn) Bring to a boil and summer until ready. Serve with shredded cheese and tortilla chips and hot sauce/jalapenos.

**Sara notes it can be frozen. Double Score!

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Soup seems to be the perfect meal for this in-between season that sometimes brings beautiful Spring weather, but often leaves us cold, damp and gray (especially this week if you live outside Philly). So go grab the ingredients from the store and whip this up!

More to come next week! I believe I'll post another great Enchilada recipe (this one from my friend, Jen, who had a short stint in Texas, so the recipe is legit) - so stay tuned!

Have a good week - and if you have a great recipe to share with the rest of the community, email it to me:

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