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Ingredients
1/2 Tablespoon olive oil
1 Yellow onion, diced
2 Garlic cloves, minced
1 Pound lean ground beef
1/2 Teaspoon ground cumin
1 Teaspoon chili powder
1/2 Teaspoon dried oregano
Salt & fresh ground pepper, to taste
1 (14 1/2 oz) Can diced tomatoes
1 (4 oz) Can diced green chiles
1 (10 oz) Can red chili enchilada sauce (mild or hot)
1 (15 1/2 oz) Can black beans, well rinsed & drained
1 Bay leaf
5 Cups chicken broth
Chopped fresh parsley or cilantro, for garnish
Dollops of sour cream, for garnish
1 Cup shredded Mexican blend cheese, for garnish
Instructions
Heat olive oil over medium heat in a soup pot or Dutch oven.
Add onions and garlic; saute for 2 minutes.
Stir in ground beef and season with cumin, chili powder, dried oregano, salt, and pepper; stir occasionally to break up the meat and cook until meat is browned.
Add tomatoes, green chiles, enchilada sauce and black beans; stir to combine and cook for 3 minutes.
Stir in chicken broth and bring to a boil; reduce heat to a simmer, and cook for 15 minutes, stirring occasionally.
Taste for seasonings and adjust accordingly.
Remove from heat and ladle soup into bowls.
Garnish with chopped parsley, sour cream, and cheese.