Beef Enchilada Soup (Edit recipe)

It's spring and I am still creating new soup recipes! I can't stop and won't stop with the soups! This Enchilada Soup is spicy, hearty and warms the soul. It's has ground beef and shredded potatoes in it so you won’t even miss the tortillas! I promise! Makes a hearty pot full so you will have leftovers for lunches too. I can't wait for you to try this one.

10 minutes

40 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	42
Fat:	2 g
Carbohydrates:	2 g
Protein:	3 g
Cholesterol:	6 g
Sodium:	145 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Penny's Primal

View original recipe

Serves: 46

Ingredients

1 lb Ground Beef
15 oz Siete Red Enchilada Sauce
1 cup Cashew "Cheese" Sauce (click for recipe), see note
32 oz Beef Broth
2 - 3 cups White Potatoes, shredded or diced
0.5 cup Onion, diced
1 Tbsp Avocado Oil
1 tsp Chili Powder
1 tsp Paprika
1 tsp Ground Cumin
1 tsp Salt
0.5 tsp Black Pepper
0.5 cup Cilantro, chopped
1 whole Lime, sliced for garnish

Crispy Tortilla Strips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat oil
Add onions & beef & cook till no longer pink
Add broth & enchilada sauce
Bring to a simmer
Add potatoes & spice & simmer 10 minutes
Add cashew sauce & simmer 5 minutes
Add cilantro, stir
Garnish with fresh lime slices and tortilla strips, if desired.
Spray tortillas with a little avocado oil & sprinkle with salt & slice into strips
Air fry on 360 for 5 minutes
Enjoy this recipe by Penny's Primal!