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Bison Enchilada Soup | Gluten-Free, Dairy-Free

Love the flavor of enchilada sauce, but don’t want all the calories that come with eating enchiladas? Try this amazing gluten-free bison enchilada soup!

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Deana Larkin Evans

Ingredients

Enchilada Sauce

  • 1 package Simply Organic enchilada sauce seasoning mix
  • 8 oz organic tomato sauce
  • filtered water

Bison Enchilada Soup

  • 1 large onion, chopped
  • 1 poblano pepper, deseeded and chopped
  • 1 organic green bell pepper, chopped
  • 1 jalapeno pepper, deseeded and chopped
  • 1 lb ground bison
  • 2 cups organic chicken broth
  • 1 cup frozen organic corn, thawed
  • 1 cup Ranch style beans, rinsed
  • 1 cup diced tomatoes
  • salt & freshly ground pepper

Instructions

  1. Wash and prep all the veggies.

  2. Add the olive oil to a large pot or 3.5 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.