Sausage Enchilada Soup
1 lb sausage
1 tbsp dehydrated minced onions
1 pkg McCormick's Chili Seasoning
8 oz Chile Verde
10 oz can Enchilada Sauce
32 oz carton chicken broth
1 can Rotel tomatoes & green chiles
15 oz black beans, rinsed and drained
16 oz can pinto beans
15.5 oz can whole kernel corn, drained
1/2 tsp dried cilantro
Brown and crumble the sausage in a Dutch Oven with a little water (1/2 cup or so) and the dehydrated onions. Stir in the remaining ingredients and simmer until hot and cooked through.
Fast, easy and tasty on a cold night!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment