Tuesdays at our house are fast becoming the busiest day of the week. The girls have more than one dance class today, and we aren't all home until 8:00 p.m.
It's also my first day of kindergarten playground duty (oh, yeah) with a regular crazy day sandwiched in between. In the fall, Tuesdays are my soup day.
So, since I have to bolt out of the house in less than thirty minutes, and my hair is still wet, I thought I'd share a quick, simple, but incredibly healthy soup that my kids devour. I'm no Pioneer Woman, with step-by-step pics, but this soup is so easy, it doesn't need it.
Fabulous Enchilada Soup
I lb. ground turkey or vegetarian crumble
1 pack enchilada seasoning
1 large can diced tomatoes with garlic and olive oil or two regular cans
1 can corn (or cup and a half of fresh)
i can black beans, drained
2 tbsp olive oil
Cumin, salt, pepper to taste
1-2 cups shredded sharp cheddar cheese
Brown the turkey or vegetarian crumble in stock pan with oil. Add seasoning. Add corn, tomatoes, beans. Let simmer while you take out bowls, set the table, or whip up some corn bread. I like cumin, so when I salt and pepper to taste, I add extra cumin. Ladle into bowls, top with cheese.