Bison Enchilada Soup #glutenfree #dairyfree

Bison Enchilada Soup

I love the flavor of enchilada sauce, but sometimes I don’t want all the calories that come with eating enchiladas.  Plus the cold weather and my ridiculous allergies this time of year (cedar and mold) are really making me crave soup.  So why not make a bison enchilada soup!  That sounds really good, right?

And, oh it was!

I like to use bison because it is a much leaner meat that ground beef but still has the firmness that sometimes gets lost with ground turkey.  But you could substitute any type of meat and it will still be great.  Even shredded chicken or ground chicken, too.

I like to use a lot of organic veggies in soup, too for a little added nutrition.  And here we use several types of peppers, like a green bell pepper, poblano pepper and a jalapeño.  Again you could change up the peppers you use based on what is available and what you like.  We like a little heat that comes from the jalapeño.

Onion Prep Tip:  What do you do when you chop onions?  First of all, I like to rinse them with water after halving and removing the outer layer.  That way I cry a little less when chopping.  Or you can place them in the freezer for a few minutes before chopping.  Also, we don’t have a compost at the apartment so I throw the part going in the trash into a produce bag from the grocery store.  It helps keep the trash bin a little less stinky.

Okay back to the bison enchilada soup.  So after cooking down the veggies then adding and cooking the bison.  We will add some organic corn and homemade Ranch-style beans that were rinsed with water.

We are going to also add chopped tomatoes or diced tomatoes or chunky tomato sauce.  Whatever you have on hand.  I avoid canned goods because of BPA or BPS in the lining, which is an endocrine disrupter.  So we use bionaturae organic tomato sauce that come from a glass jar.  Or Pomi brand tomatoes.  Then freeze what remains in 8 oz glass jars.  I used a jar from the freezer of finely chopped tomatoes.

The rest is pretty simple.  I really like the Simply Organic enchilada sauce seasoning mix (it’s gluten free, too and not canned).  We just add organic tomato sauce and filtered water to make the enchilada sauce and cook for a few minutes.  Then add it to the rest of the ingredients with a little broth then let everything cook down.  Yum!

You can garnish with chopped green onions, fried corn tortillas or tortilla chips.  And if you want to add a little cheese flavor to it (but can’t handle dairy) I would suggest the American style vegan cheese from Follow Your Heart.

Serving Size: 4

Bison Enchilada Soup #glutenfree #dairyfree

10 minPrep Time:

35 minCook Time:

45 minTotal Time:

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Ingredients

  • Olive oil
  • 1 large onion, chopped
  • 1 poblano pepper, deseeded and chopped
  • 1 green bell pepper, chopped
  • 1 jalapeno pepper, deseeded and chopped
  • 1 lb ground bison
  • 2 cups organic chicken broth
  • 1 cup frozen corn, thawed
  • 1 cup Ranch-style beans, rinsed
  • 1 cup diced tomatoes
  • Salt & Pepper
  • Enchilada sauce
  • 1 package Simply Organic enchilada sauce seasoning mix
  • 8 oz organic tomato sauce
  • Filtered water
  • Garnish
  • Green onions
  • Fried corn tortillas or sturdy tortilla chips
  • 4 slices Follow Your Heart vegan American style cheese, chopped

Instructions

  1. Wash and prep all the veggies.
  2. Add the olive oil to a large pot or 4.5 qt Dutch oven. Add the chopped onion and peppers. Cook over medium heat for about 5-7 minutes until the veggies are starting to become tender.
  3. Meanwhile, make the enchilada sauce according to the directions on the package in a small saucepan.
  4. Add the ground bison to the cooking veggies in the large pot. Sprinkle with a little salt and pepper. Stir often with a wooden spoon to break down the meat, and cook until the bison is browned thoroughly.
  5. Add the chicken broth, corn, beans, tomatoes, and enchilada sauce to the bison mixture and bring to a boil. Let simmer for about 20 minutes, stirring often. Taste test and add more salt & pepper to your liking.
  6. Ladle into a bowl and garnish with the tortilla chips or fried corn tortillas, the chopped cheese (1 slice per bowl) and green onions.
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http://theweeklymenubook.com/2018/02/01/bison-enchilada-soup-glutenfree-dairyfree/

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Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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2 Responses

  1. jfittsfuller says:
    That looks amazing!!!

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