ONE POT ENCHILADA SOUP

ONE POT ENCHILADA SOUP 2 Tbsp Canola Oil 1/2 White Onion, diced 2 Garlic Cloves, minced 1 1/2 lbs Ground Beef 2 tsp Cumin 1 tsp Chili Powder Kosher Salt, to taste Cracked Black Pepper, to taste 2 Tbsp Tomato Paste 1 Can (10 oz) Rotel 1 Can (14.5 oz) Diced Tomatoes 1 Can (15 oz) Pinto Beans, drained 1 Can (15 oz) Corn, drained 1 Can (19 oz) Enchilada Sauce 2 C Beef Broth 2 Tbsp Cornmeal 2 C Cheddar Cheese, shredded 3 C Tortilla Strips Cilantro, for garnish In a large pot over medium-high heat, add the oil. Toss in the onion and saute for 3 minutes, or until they begin to soften. Add the garlic and cook for an additional minute. Add the ground beef and cook, breaking it up in the process, until browned, around 5 minutes. Add the cumin, chili powder, salt and pepper, followed by the tomato paste and continue cooking for 1 more minute. Dump in the Rotel, tomatoes, pinto beans, corn, and enchilada sauce, followed by the beef broth. Stir thoroughly to combine and bring to a rolling boil. Reduce heat, cover, and simmer for 10 minutes. Mix the cornmeal with a little water to make it into a paste, then uncover the pot, add the paste, and stir thoroughly. Let sit uncovered for 10 minutes, then serve with cheddar cheese, tortilla strips, and cilantro.