In large suacepan, brown beef, onion and garlic- drain fat.
Add corn, chilies, beef broth, enchilada sauce and cumin.
Cook uncovered over medium heat about 15 minutes.
Add wild rice and cilantro.
Simmer 5 minutes; season with salt and pepper.
Ladle into soup bowls, top with cheese.
Ingredients:
1 1/2 lbs lean ground beef
1 cup chopped onions
3 tablespoons minced fresh garlic
1 (10 ounce) boxes green giant shoepeg frozen white corn in butter sauce, thawed
1 (4 ounce) cans diced green chilies
2 (14 ounce) cans beef broth
2 (9 ounce) cans enchilada sauce
1 tablespoon ground cumin
3 cups cooked wild rice
1/2 cup minced fresh cilantro
salt & pepper
2 cups shredded monterey jack pepper cheese
Steps/Methods:
In large suacepan, brown beef, onion and garlic- drain fat.
Add corn, chilies, beef broth, enchilada sauce and cumin.
Cook uncovered over medium heat about 15 minutes.
Add wild rice and cilantro.
Simmer 5 minutes; season with salt and pepper.
Ladle into soup bowls, top with cheese.
