Enchilada Soup

Name: Enchilada Soup
Ingredients: 1 lb steak; 1 small onion, chopped; 2 (16 ounce) cans refried beans; 1 (6 ounce) can tomato paste; 2 (14 ounce) cans beef broth; 1 (28 ounce) can green enchilada sauce; 1 (14 1/2 ounce) canchili-ready canned tomatoes; 3 garlic cloves; 1 teaspoon chili powder; 2 teaspoons cumin; 1 tablespoon lime juice; 14 teaspoon salt; pepper; 1 tablespoon olive oil

14 ingredients

5 steps

Ingredients

1 lb steak
1 small onion, chopped
2 (16 ounce) cans refried beans
1 (6 ounce) can tomato paste
2 (14 ounce) cans beef broth
1 (28 ounce) can green enchilada sauce
1 (14 1/2 ounce) canchili-ready canned tomatoes
3 garlic cloves
1 teaspoon chili powder
2 teaspoons cumin
1 tablespoon lime juice
14 teaspoon salt
pepper
1 tablespoon olive oil

Directions

1

Cube steak and brown.
2

Add garlic and onions and saute in olive oil until onions are slightly transparent.
3

Add remaining ingredients and simmer for at least 20 minutes.
4

The longer you simmer it, the better it will taste.
5

Top with sour cream, shredded cheese, Fritos or tortilla chips (optional).