Green Enchilada Soup
I served it with flour tortillas browned in a dry frying pan, then rolled. Would be good with quesadillas or cornbread too.
22 ozbag frozen homestyle hash browns (little squares)
8 ozpork sausage
1 mediumonion, chopped
15 ozcan pinto beans
28 ozcan green enchilada sauce (las palmas if you can find it)
·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
- Season hash browns with salt, pepper and onion powder to taste, brown in oven til crispy.
- Brown 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.
- Add 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)