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This recipe is Whole30, Paleo, Gluten, and Dairy Free.
It's spring and I am still creating new soup recipes! I can't stop and won't stop with the soups! This Enchilada Soup is spicy, hearty and warms the soul. It's has ground beef and shredded potatoes in it so you won’t even miss the tortillas! I promise! Makes a hearty pot full so you will have leftovers for lunches too. I can't wait for you to try this one.
INGREDIENTS
1 lb ground beef, I like Rastelli's
15 oz red enchilada sauce, I like Siete
1 cup cashew cheese sauce, see my recipe
32 oz beef broth, I like Kettle & Fire
2-3 cups shredded potatoes, or diced
1 tbsp avocado oil
1 tsp chili powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1/2 cup fresh cilantro, chopped
1 lime, sliced for garnish
4 almond flour tortillas, for garnish, I like Siete
(spray with a little oil, sprinkle with salt, slice into strips
air fry 260 for 5 mins - OMIT for whole30)
For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.
DIRECTIONS
Heat oil
Add onions & beef & cook till no longer pink
Add broth & enchilada sauce
Bring to a simmer
Add potatoes & spice & simmer 10 minutes
Add cashew sauce & simmer 5 minutes
Add cilantro, stir
Garnish with fresh lime slices and tortilla strips, if desired.
Enjoy this recipe by Penny's Primal!