Appetizers / Soups / Salads

Chorizo Enchilada Soup takes 45 minutes to prepare.

Chorizo Enchilada Soup takes 180 minutes to cook.

Chorizo Enchilada Soup makes 20 servings.

The ingredients for Chorizo Enchilada Soup are:

Clover Valley Red enchilada sauce, 780 gram(s) (1 28 oz can)
Chorizo, pork and beef, 32 oz
Valu Time diced tomatoes, 2 cup
pasta sauce, traditional, food club, 3 cup (26.5 oz can)
Green Bell Pepper - 1 large - diced
Large Onion - 1 large - diced
Clove of Garlic, 3 cloves, minced
Quaker quick pearl barley - one box,
Organic Blue Corn Tortilla Chips, 14 chips, broken into small pieces
Kraft Shredded 2% Mexican Four Cheese blend, 1 cup

Here is how you make Chorizo Enchilada Soup:

In a heavy skillet on medium heat, brown chorizo. When nearly done, add pepper, onion, and garlic. Saute just until meat juices run clear. Drain the grease, and rinse the mixture under hot water in a colandar. Allow to drain while you put the enchilada sauce, pasta sauce, and diced tomatoes in a large pot. (2 gallon is what I use) Add meat and vegetables, and allow to simmer for about 2 hours. In a separate pot, make the barley according to directions. Stir into soup and simmer another 15 minutes. When serving, add 2 tbsp of the crushed chips, and 2 tbsp of the cheese.Serving Size: 20 1 cup servingsNumber of Servings: 20Recipe submitted by SparkPeople user SUZILIONESS.

The nutritional information for Chorizo Enchilada Soup is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 325.7

• Total Fat: 19.6 g
• Cholesterol: 42.9 mg
• Sodium: 1,129.8 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 3.5 g
• Protein: 15.0 g

The dietary needs meet for Chorizo Enchilada Soup is Gluten Free