Food Services - Las Palmas Taco Soup



In a Dutch oven over high heat, cook beef and onions 5 minutes or until onion is slightly softened. Stir in carrots, celery and garlic. Cook, stirring for 10 minutes, until carrots and celery are softened. Add broth, enchilada sauce and stewed tomatoes, cilantro and green onions; heat to boiling. Reduce heat to medium-low; cover and simmer 15 minutes to blend flavors. Meanwhile, in small, heavy saucepan over medium heat, melt butter. With wooden spoon, stir in flour until smooth. Cook, stirring, 15 minutes or until mixture is a dark brown color. With wire whisk, stir flour mixture into soup; cover and simmer 15 minutes longer, stirring occasionally.

Makes 6 to 8 servings.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.