Sometimes I will switch up the meats I use. Instead of hamburger meat I use chicken.
I plan to have roast chicken the night before and save the left over chicken for this soup dish and it turns out so good!
- 1 1/2 lb ground hamburger meat (or you can use chicken )
- 1 onion, chopped
- 1 pkg taco seasoning (dry)
- 2 (15oz) cans tomato sauce
- 2 (10oz) cans enchilada sauce
- 1 (16oz) can chili beans, drained
- 1 (15oz) can great Northern beans, drained
- 1 (15.25oz) can corn, drained
- 1 (14.5oz) can diced fire-roasted tomatoes
- green onions (chopped for garnish)
- 1 tbsp ground cumin
- 1/2 tsp salt
- 2 c shredded Monterey Jack cheese
- Garnish: sour cream, shredded Monterey Jack cheese, cheddar cheese, green onions, cilantro
*While the soup simmered, I cut up tortilla strips. Once tortillas are fried place a few in the bottom of the bowl, pour your soup over and then garnish with more! You can use crushed tortilla chips in place of tortilla strips if you want to skip this step. But if you don't mind a little extra work, then thinly slice a couple of flour tortillas. You won't regret it!
- In a large Dutch oven, cook hamburger meat, onion and taco seasoning over medium heat until beef is browned and crumbly, drain well.
- Add tomatoes, enchilada sauce, tomato sauce, cumin and salt. Brig to a boil over medium-high heat; reduce heat, add beans and corn, simmer for 25 minutes.
- Heat 1/4 to 1/2 inch of oil in a skillet and drop the tortilla strips in to fry (in batches). When they are golden brown, remove to drain on paper towels and sprinkle with salt.
- Add cheese to soup, stirring until melted.
- Garnish with sour cream and shredded cheese.