It's telling you....Make me, soon. Enchilada Soup is so
warm, comforting and delicious. These are the first
photo's taken with the new camera and I'm in love, big.
Make some corn muffin's and have a nice drink and
your meal with be complete!!!
Cheesy Enchilada Soup
1 1/2 pounds ground turkey
1 onion, chopped
1 yellow pepper, chopped
2 ( 15 ounce) cans tomato sauce
2 ( 10 ounce) cans enchilada sauce
1 ( 16 ounce) cans chili beans
1 ( 15.5 ounce) can great Northern beans, drained
1 1/2 cups of corn
1 ( 14.5 ounce) can diced fire-roasted tomatoes
1 tablespoon ground cumin
1/2 teaspoon of salt
2 cups shredded Monterey Jack cheese with peppers
Garnish with green onions, sour cream, cheese & corn chips.
1) In a large Dutch oven, cook ground turkey, onion and pepper
over medium-high heat.
2) Add tomato sauce, enchilada sauce, beans, corn, tomatoes,
cumin, and salt. Bring to a boil over med-high heat, reduce heat
and simmer 25 minutes. Add cheese, stirring until melted.
Garnish with sour cream, cheese, green onions, corn chips.