Cheesy Enchilada Soup

This one is a random fix. I'm telling you I was making some wraps and decided that a nice soup would go well with it. This is soooo easy, and very tasty! My little girls loved it!


What you will need:


1 small onion, diced
1 tablespoon butter
1 can diced tomatos with green chiles (undrained)
1 can of cream corn
1/2 cup of sour cream, and additional sour cream for garnish
Sharp cheddar cheese (as little or as much as you'd like)
Crunched up tortillas for garnish
salt, pepper, and garlic powder to taste


Here's the Steps:


Step 1- Heat your pan over medium high heat with the butter. Once butter melts and starts to sizzle add the onion. Sprinkle onion with a little salt, a little pepper, and a little garlic powder. Cook onions for about 4 or 5 minutes until softened.


Step 2- Add your tomatos and creamed corn. Add more salt and pepper (to taste) and cook for about 3 minutes.


Step 3- Transfer mixture to a blender and puree. Once mixture is smooth add it back to the pan. Reduce heat to low.


Step 4- Add the sour cream, one spoonful at a time, mixing it well into the soup. Add shredded cheddar (I added between 1/4 cup to 1/2 cup).


Step 5-Once cheese is melted in, turn off the heat. You are done.


Step 6- Serve yourself up a bowl, top with some more shredded chedder, a dollop of sour cream and some crunchy tortillas.




ENJOY!