Anita's Enchilada Fiesta Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 111.2
- Total Fat: 1.5 g
- Cholesterol: 0.7 mg
- Sodium: 883.9 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 3.9 g
- Protein: 9.1 g
View full nutritional breakdown of Anita's Enchilada Fiesta Soup calories by ingredient
Introduction
A hearty, Spicey Veggie soup A hearty, Spicey Veggie soupNumber of Servings: 8
Ingredients
-
1 HMR Beef & Bean Enchilada Entree
8 C Fat Free Beef broth
1 C black beans
1 C whole kernal corn
1 C diced potato
1/2 C diced onion
Pam
1/2 tsp ground cayenne pepper
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp chili poweder
1/2 tsp garlic powder
Directions
Put 2 cup of beef broth in blender and add the enchilada entree. Puree. Set aside.
Spray a stock pot with Pam. Sautee onion in Pam (adding water as needed) for 2 min. Add chopped mushrooms and sautee for 3 minutes. Add potato and sautee for 5 min. Add corn and beans and cook for 3 min. Add the broth/enchilada mixture and stir. Add the remaining 6 C of beef broth.
Add the spices. Bring to boil, then reduce to a low simmer. Let simmer for 20 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user AMUNGUIA.
Spray a stock pot with Pam. Sautee onion in Pam (adding water as needed) for 2 min. Add chopped mushrooms and sautee for 3 minutes. Add potato and sautee for 5 min. Add corn and beans and cook for 3 min. Add the broth/enchilada mixture and stir. Add the remaining 6 C of beef broth.
Add the spices. Bring to boil, then reduce to a low simmer. Let simmer for 20 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user AMUNGUIA.