Mexican Enchalada Soup

Name: Mexican Enchalada Soup Recipe
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 12
Ingredients: 1.5 lb Pork Tenderloin roasted and shredded; 1 small can Diced Green Chili Peppers; 1.5 Tbsp. Ground Cumin (not seed); 1 Tbsp. Oregano leaves; 2 c. Diced Potato; 1 package Zatarains Red Beans and Rice (or I used Spanish Rice); 4-6 c Water; 1 can La Victoria Enchalada Sauce (or Hatch's brand); 1 can Whole Kernal Corn; 1 can Pinto Beans; 4 c. Diced Red Ripe Tomatoes fresh; 2 c. Onion chopped

Minutes to Prepare: 30
Minutes to Cook: 90

Number of Servings: 12

Ingredients

1.5 lb Pork Tenderloin, roasted and shredded1 small can Diced Green Chili Peppers1.5 Tbsp. Ground Cumin (not seed)1 Tbsp. Oregano leaves2 c. Diced Potato1 package Zatarains Red Beans and Rice (or I used Spanish Rice)4-6 c Water1 can La Victoria Enchalada Sauce (or Hatch's brand)1 can Whole Kernal Corn1 can Pinto Beans4 c. Diced Red Ripe Tomatoes, fresh2 c. Onion, chopped

Directions

Place pork tenderloin in oven and roast for 1.5 hours, or until easy to shred. Place shredded meat in large pot add water, enchalada sauce, cumin, oregano in pot, simmer for about 15 min. Add remaining ingrediants and simmer until done, aproximately 30 minutes.

You can have with unsalted tortilla chips, sourdough bread or crackers. Don't forget to add them separately to your nutrition for the day.

Number of Servings: 12

Recipe submitted by SparkPeople user MICKEYF57.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 255.0
Total Fat: 5.0 g
Cholesterol: 44.8 mg
Sodium: 570.2 mg
Total Carbs: 32.8 g
Dietary Fiber: 6.1 g
Protein: 21.9 g

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