Wild Rice Beef Enchilada Soup

• 1 12 lbs lean ground beef
• 1 cup chopped onion
• 3 tablespoons minced fresh garlic
• 1 (10 ounce) boxgreen giant shoepeg frozen white corn in butter sauce, thawed
• 1 (4 ounce) can diced green chilies
• 2 (14 ounce) cans beef broth
• 2 (9 ounce) cans enchilada sauce
• 1 tablespoon ground cumin
• 3 cups cooked wild rice
• 12 cup minced fresh cilantro
• salt & pepper
• 2 cups shredded monterey jack pepper cheese

1. In large suacepan, brown beef, onion and garlic- drain fat.
2. Add corn, chilies, beef broth, enchilada sauce and cumin.
3. Cook uncovered over medium heat about 15 minutes.
4. Add wild rice and cilantro.
5. Simmer 5 minutes; season with salt and pepper.
6. Ladle into soup bowls, top with cheese.

lean ground beef, onion, fresh garlic, butter sauce, green chilies, beef broth, enchilada sauce, ground cumin, rice, fresh cilantro, salt, shredded monterey jack pepper cheese

Taken from www.food.com/recipe/wild-rice-beef-enchilada-soup-70410 (may not work)