Beef Enchilada Soup

Conceived by rancher and blogger, Debbie Lyons-Blythe, this recipe is expertly tested while staying true to those homespun flavors.

2 pounds Ground Beef (93% lean or leaner)

2 cans (14-½ ounces each) reduced-sodium beef broth

1 can (28 ounces) crushed tomatoes

1 can (19 ounces) mild enchilada sauce

1 can (15 ounces) black beans, drained and rinsed

1 can (15 ounces) kidney beans, drained and rinsed

1 can (15 ounces) sweet corn, drained

1 can (4 ounces) diced green chilies

2 packets (1 ounce each) taco seasoning mix

8 sliced flour tortillas (¼-inch strips)

subheading: Garnishes:

Shredded cheese, sliced avocado, sour cream, taco seasoning (optional)

Directions at beefitswhatsfordinner.com

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