Enchilada Soup
Description
A bold, hearty enchilada soup from Pampered Chef — ground beef browned with bell pepper and garlic, thickened with flour, then simmered with enchilada sauce, beef broth, water, black beans, and zucchini, finished with cilantro and lime juice. Served topped with grated cheese, tortilla chips, and sour cream.
Ingredients
Instructions
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Cook ground beef in a Dutch oven until no longer pink. Break into crumbles.
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Add bell pepper and garlic. Cook and stir for 2 minutes.
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Add flour and stir to coat. Add enchilada sauce, beans, broth, and water.
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Bring to a boil, then reduce to a simmer.
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Add zucchini and simmer uncovered for 2–3 minutes until crisp-tender.
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Remove from heat. Stir in cilantro and lime juice.
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Ladle into bowls and top with cheese, chips, and sour cream.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 4g20%
- Cholesterol 40mg14%
- Sodium 680mg29%
- Total Carbohydrate 28g10%
- Dietary Fiber 6g24%
- Sugars 4g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Add the zucchini at the very end — just 2–3 minutes is enough to keep it crisp-tender. Overcooked zucchini becomes mushy and disappears into the broth.
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