Enchilada soup recipe
The label on the can of red enchilada sauce Marcia sent from New Mexico said mild, or maybe medium, so the first time Kathy and I made this, I happily added the whole 15-ounce can to this enchilada soup. Wow! That first spoonful blasted my taste buds, and Kathy wisely kept her distance. I'm a girl who likes things spicy, but I've amended the recipe to call for just half a can of enchilada sauce, which is the perfect amount to give the soup warmth without actually lighting a fire. You can always add more sauce, to your own taste. Serve the soup with a plop of sour cream and your favorite enchilada toppings: green onions, black olives, cilantro and grated cheese.
1 Tbsp canola oil
1/2 cup chopped onion
2 large garlic cloves, minced
1 tsp ground cumin
2 tsp Mexican oregano
2 15-oz cans pinto beans, rinsed and drained
8 oz enchilada sauce, homemade or store-bought
2 cups water (or chicken broth)
Kosher salt and fresh black pepper, to taste
Garnishes: tortilla chips, grated cheddar cheese, sliced scallions, chopped cilantro, sour cream, as you wish
In a 4-quart Dutch oven, heat the oil, and sauté the onions until just starting to brown.
Add the garlic, cumin and oregano, and cook for 30 seconds. Then, add the beans, enchilada sauce, and water or stock. Bring to a boil, then reduce to simmer and cook, uncovered, for 20 minutes. If the soup is too thick, add an additional cup of water.
With a wooden spoon, smash some of the beans against the side of the pot, to give the soup some body. Taste, and season with salt and pepper.
Garnish to your heart's content with any or all of the optional garnishes.