Beef Enchilada Soup
Penny Kovacs
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.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Brunch, Dinner, Lunch, Main Course
Cuisine American
1 lb Ground Beef 15 oz Siete Red Enchilada Sauce 1 cup Cashew "Cheese" Sauce see note 32 oz Beef Broth I like Kettle & Fire 2 - 3 cups White Potatoes shredded or diced ½ cup Onion diced 1 tablespoon Avocado Oil 1 teaspoon Chili Powder 1 teaspoon Paprika 1 teaspoon Ground Cumin 1 teaspoon Salt ½ teaspoon Black Pepper ½ cup Cilantro chopped 1 Lime sliced for garnish Crispy Tortilla Strips see note 4 Almond Flour Tortillas I like Siete 1 Avocado Oil Spray 1 pinch Salt
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Heat oil
Add onions and beef and cook till no longer pink
Add broth and enchilada sauce
Bring to a simmer
Add potatoes, spice and simmer 10 minutes
Add cashew sauce and simmer 5 minutes
Add cilantro, stir
Garnish with fresh lime slices and tortilla strips, if desired
Spray tortillas with a little avocado oil & sprinkle with salt & slice into strips
Air fry on 360 for 5 minutes
Enjoy!
You can use my Cashew "Cheese" Sauce recipe or buy cheese sauce already made.
To keep this recipe Whole30 compatible omit the crispy tortilla strips.
Keyword Beef, Dairy-free, Easy dinner, Gluten-free, Grain Free, Healthy, Mexican, Paleo, Soup, Whole30
Mention @pennypsprimal or tag #pennysprimal