Chorizo Enchilada Soup

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Nutritional Info

Servings Per Recipe: 20
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

View full nutritional breakdown of Chorizo Enchilada Soup calories by ingredient

Introduction

Warm and spice, awesome on a chilly day! Warm and spice, awesome on a chilly day!

Minutes to Prepare: 45

Minutes to Cook: 180

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 - diced

Large Onion - 1 large - diced

Clove of Garlic, 3 cloves, minced

Quaker quick pearl barley - one box,

Organic Blue Corn Tortilla Chips, 14 chips, broken into small pieces

Kraft Shredded 2% Mexican Four Cheese blend, 1 cup

Directions

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.