green enchilada soup
I came up with this because i wanted to make enchilada casserole, using the sausage and beans for bulk since i didn't have enough corn tortillas or cheese...but it tasted so good the way it was, i decided to make a soup out of it...and i'm glad i did...the hubby loved it, i'll definitely be making this again! I served it with flour tortillas browned in a dry frying pan, then rolled. Would be good with quesadillas or cornbread too.
prep time
cook time
1 Hr
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 22 ounces bag frozen homestyle hash browns (little squares)
- 8 ounces pork sausage
- 1 medium onion, chopped
- 15 ounces can pinto beans
- 28 ounces can green enchilada sauce (las palmas if you can find it)
- SEASONINGS ~
- - salt, coarse black pepper, onion powder, chicken bouillon powder
- OPTIONAL INGREDIENTS ~
- - potatos o'brien, corn, chopped bell pepper, salsa or rotel, can cheese soup, etc.
How To Make green enchilada soup
-
Step 1Season hash browns with salt, pepper and onion powder to taste, brown in oven til crispy.
-
Step 2Brown sausage in large pot/dutch oven until it starts to turn brown on edges, add chopped onion and continue until sausage is mostly brown and onion is softened. Drain grease.
-
Step 3Add hash browns to sausage and onions, stir. Add pinto beans with liquid and enchilada sauce. Heat through, adding water if necessary, until consistency you like. Taste and add more seasonings if wanted (i used the chicken bouillon, pepper and onion powder - no salt, because the bouillon is salty and adds flavor)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes