Easy Ensenada Enchilada Soup

Pinto beans, green chilies, onions, olives, and tomatoes are combined with chicken broth, enchilada sauce and Mexican seasonings in this soup.

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Ingredients:

• 1 tbsp extra virgin olive oil
• 2 yellow onions, peeled and chopped
• 3 cloves garlic, minced
• 2, 15-oz cans pinto beans, drained and rinsed
• 1 7-oz can chopped green chilies
• 1 10-oz can (medium) enchilada sauce
• 4 tomatoes, seeded and chopped
• 1 10 3/4 oz. can chicken broth
• 1/2 cup water
• 1 tsp ground cumin
• 2 tsp Mexican oregano
• 1/4 tsp salt
• 1 tbsp chili powder
• 1/2 cup sliced pimiento-stuffed olives
• 1 tbsp fresh lime juice
• 2 cups crushed tortilla chips
• 2 cups grated Monterey Jack cheese
• 1 bunch green onions, chopped.

Method

Heat olive oil in stock pot over medium-low heat, add onions and cook and stir for 10 minutes. In last stages of cooking process add garlic and toast lightly. Onions will be caramelized and garlic just softened. Add beans, chopped green chilies and enchilada sauce to stock pot, stirring to combine ingredients and heat. Add tomatoes, chicken broth, water, cumin, oregano, salt & chili powder; stir and cook for 5 minutes. Add olives and lime juice; stir and cook 1 minute. Ladle into soup bowls, top with tortilla chips, grated cheese and chopped green onions.

Notes:

Number of servings: 6

Submitted By: gr8folks501311
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