Ingredients
The following ingredients have 10 Servings
- Olive oil cooking spray
- salt and ground black pepper
- 1 medium onion (diced)
- 4 8- oz cans no salt added tomato sauce (or 32oz of your own sauce)
- 1 10- oz can red enchilada sauce
- 1 14.5- oz can great Northern beans (rinsed)
- 1 14.5- oz can black beans (this I added in place of the meat)
- 1 14.5- oz can diced fire-roasted tomatoes
- 1 cup water
- 6- oz frozen corn
- 1 tablespoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1 cup shredded fat free cheddar cheese
- Fat free greek yogurt or fat free sour cream (for garnish)
- 1/2 cup shredded reduced fat Mexican cheese blend or fat free cheddar cheese
Instruction
- For stove top (***see below for crock pot)
- 1. Spray a large stock pot with cooking spray and set over medium high heat. Add onion, season with salt and pepper and cook until it starts to become translucent. **(Add beef, season with salt and pepper again, and cooked until just browned. Do not overcook the beef. It will continue to cook as you finish the soup)
- 2. Add tomato sauce, enchilada sauce, beans, tomatoes, water cumin and red pepper flakes. Bring to a boil over medium high heat. Reduce heat and simmer for 20-25 minutes.
- 3. Add salt if needed. Add corn, cook for 2 minutes. Add 1 cup fat free cheese and stir until melted.
- 4.Garnish with Greek yogurt or sour cream and your choice of cheese, if desired.
- **If using beef, use 1 1/2 pounds extra lean ground beef (95% lean). See Directions (**) for when to add meat. Also, I added the black beans as a meat replacement, so you can either omit those or leave them, shouldn't matter.
