Enchilada Soup


Sautéed 5 cloves of garlic with the onion              

Added ½ of roasted chicken – shredded or 1½ lb of ground beef

1 tbsp Cumin

1-2tbsp Red Chili Powder (from new mexican red chilies)

1 4oz can diced black olives (only used 1/3 to ½ of can)

1 19oz jar enchilada sauce (red) (I made my own because I did not have any on hand. It made it soo much richer and wonderful. Recipe follows)

3 8oz cans of tomato sauce

1 15 oz can of Mexican tomatoes (Rotella)

1 2oz can of diced green chilies (mild)

2 cups diced onion (1 large)

I chopped 1 green and 1 yellow pepper

2 cans of red kidney beans

1 can of black beans

(I use Pinto too sometimes)

½ lb. grated cheddar cheese                                      

¼ lb. grated Jack cheese

½ dozen corn tortillas torn into pieces                    

I - 16 oz. bag frozen corn (I add)

1 cup sour cream (I add to each bowl after I dish it up)


You’ll make everything in one large stock pot. Sauté onions in oil. Add vegetarian meat (if using) until browned. Add olives, tomato sauce and enchilada sauce. Simmer covered. Add beans, chilies, corn, tomatoes and sour cream. Heat low to medium, stirring frequently. Do not boil. Slowly add in cheese, stir until melted.

Add torn, and/or crumbled tortillas, let dissolve.

Add fresh tortilla wedges prior to serving.

I sometimes serve inside an enchilada shell

I serve with corn bread.


Homemade Enchilada Sauce

You'll never want store-bought enchilada sauce after making this super easy, no-fuss homemade version!


1/4 cup vegetable oil

1/4 cup all-purpose flour

1 (28-ounce) can crushed tomatoes

2 tablespoons plus 2 teaspoons chili powder

1 1/2 teaspoons dried oregano

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon brown sugar, packed

Kosher salt and freshly ground black pepper, to taste


Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.

Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.

Store in an airtight container in the refrigerator for up to two weeks.


Adapted from Add a Pinch

Source: http://damndelicious.net/2014/03/17/homemade-enchilada-sauce/

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