Enchilada Soup

Prep and Cook Time: 35 min.
Serves: 4

1 1/2 pounds ground beef
1 red onion, chopped
2 teaspoons all purpose flour
1 garlic clove, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
4 cups chicken broth
1 (14.5-ounce) can stewed tomatoes
1 (4-ounce) can green chili, drained
1/2 cup chopped,  cilantro
2 cups shredded Mexican blended cheese

1. In a dutch oven, brown ground beef with onion until onion is translucent and beef is no longer pink. Add flour and stir to combine thoroughly. Then add garlic, cumin, chili powder, cayenne and cook another minute.


2. Add chicken broth, tomatoes, green chilies, and simmer for 10-15 minutes. Then add cilantro and stir until combined. Serve with crushed tortilla  chips, cheese and sour cream if available.