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December 7, 2011

Enchilada soup recipe

Enchilada-soup

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.

Enchilada soup

Serves 4-6.

Ingredients

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

Directions

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.

Print recipe only.

Comments

1
Posted by: Willow | December 7, 2011 at 07:04 PM

I meant to comment to this post and got side tracked by the picture of your Miso soup. (:

I can smell this soup just by looking at the picture and am so eager to make it. Soup is my favorite thing to eat (beside cold shrimp and avocados) and yet I'm stuck in a rut and only make two different kinds. I'm so glad that I stumbled upon your page...

...Thank you!!

2
Posted by: Marcia | December 7, 2011 at 07:20 PM

Recipe looks great; perfect for the cold weather
we're having here in NM. Guess I should have
posted warnings on the cans.

3
Posted by: CJ McD | December 7, 2011 at 08:02 PM

Quick, simple, delicious!

4
Posted by: Lydia | December 7, 2011 at 10:12 PM

Willow, I hope you find many new soup ideas here!

Marcia, of course I loved the enchilada sauce, but Kathy, my cooking assistant, isn't as fond of super-spicy food. The flavor was wonderful and I thank you again for sending it.

CJ, yes, yes, yes.

5
Posted by: Jeanette | December 8, 2011 at 01:55 PM

Yum, this sounds like a nice spicy bean soup - great idea using enchilada sauce in soup to add some heat.

6
Posted by: Lydia (The Perfect Pantry) | December 8, 2011 at 08:49 PM

Jeanette, my friend Marcia sent a box of New Mexico peppers in various forms, so expect to see more chile-based soups here over the next few months. I do love the heat -- in soup, that is.

7
Posted by: Kalyn | December 13, 2011 at 04:19 PM

It sounds wonderful!

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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