Chorizo Enchilada Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Clover Valley Red enchilada sauce, 780 gram(s) (1 28 oz can)Chorizo, pork and beef, 32 oz Valu Time diced tomatoes, 2 cup pasta sauce, traditional, food club, 3 cup (26.5 oz can)Green Bell Pepper - 1 large - dicedLarge Onion - 1 large - dicedClove of Garlic, 3 cloves, mincedQuaker quick pearl barley - one box, Organic Blue Corn Tortilla Chips, 14 chips, broken into small piecesKraft Shredded 2% Mexican Four Cheese blend, 1 cup
In a heavy skillet on medium heat, brown chorizo. When nearly done, add pepper, onion, and garlic. Saute just until meat juices run clear. Drain the grease, and rinse the mixture under hot water in a colandar. Allow to drain while you put the enchilada sauce, pasta sauce, and diced tomatoes in a large pot. (2 gallon is what I use) Add meat and vegetables, and allow to simmer for about 2 hours. In a separate pot, make the barley according to directions. Stir into soup and simmer another 15 minutes. When serving, add 2 tbsp of the crushed chips, and 2 tbsp of the cheese.
Serving Size: 20 1 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user SUZILIONESS.
Serving Size: 20 1 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user SUZILIONESS.
Nutritional Info Amount Per Serving
- Calories: 325.7
- Total Fat: 19.6 g
- Cholesterol: 42.9 mg
- Sodium: 1,129.8 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 3.5 g
- Protein: 15.0 g