The weather down in FL is getting chilly and I love it! I checked the weather before I planned my meals for the week (don't ask) and couldn't wait to add some soups and slow cooker meals to the menu when I noticed the low temps. I'm working on a Pampered Chef cooking challenge right now, which is why I chose this recipe. I used my crock pot for the soup and cooked it on low for 8 hours. I cooked the meat and added all of the ingredients to the crock pot. Mix it a few times, pour it in a bowl, let it cool for a minute and top with shredded cheese. Simple as that!
*I served it with tortilla scoops.
*My changes are noted in red. Original directions are posted below.
|1.||Using Easy Read Measuring Cups, measure broth and water; set aside. In (4-qt.) Dutch oven, cook beef over medium-high heat 6-8 minutes or until no longer pink, breaking beef into crumbles. Add bell pepper and garlic to Dutch oven; cook and stir 2 minutes. Add masa harina, enchilada sauce, beans, broth and water. Bring to a boil; reduce heat to a simmer.|
|2.||Add zucchini to soup; simmer, uncovered, 2-3 minutes or until zucchini is crisp-tender. Remove from heat; stir in cilantro and lime juice. Ladle soup into bowls; sprinkle with cheese, if desired.|
|Yield: 8 servings (about 10 cups)|
Nutrients per serving: (about 1 1/4 cups): Calories 130, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 14 g, Protein 10 g, Sodium 680 mg, Fiber 3 g