Description
A cozy, comforting soup that transforms leftover prime rib into a creamy, cheesy, and flavorful meal. Perfect for chilly evenings, family dinners, or weekend gatherings, this soup combines the richness of prime rib with classic enchilada flavors for a dish that warms the heart and satisfies the appetite.
Ingredients
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2 tablespoons olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 jalapeño, seeded and finely chopped (optional)
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2 cups leftover prime rib, chopped into bite-sized pieces
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4 cups beef broth
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1 (10 oz) can enchilada sauce (red or green)
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1 (14.5 oz) can diced tomatoes, drained
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1 cup corn kernels (fresh, canned, or frozen)
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 teaspoon smoked paprika
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½ teaspoon black pepper
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½ teaspoon salt, or to taste
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1 cup shredded sharp cheddar cheese
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½ cup shredded Monterey Jack cheese
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½ cup heavy cream
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¼ cup chopped fresh cilantro (optional, for garnish)
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Tortilla strips or crushed tortilla chips, for serving
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Lime wedges, for serving
Instructions
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Heat olive oil in a large pot over medium heat. Add diced onions, bell peppers, and jalapeño. Sauté for 5–7 minutes until softened. Add garlic and cook 1–2 minutes more.
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Stir in the chopped prime rib and cook 3–4 minutes until warmed through.
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Pour in beef broth, enchilada sauce, and drained diced tomatoes. Add corn, cumin, chili powder, smoked paprika, black pepper, and salt. Bring to a gentle boil, then reduce heat and simmer 15–20 minutes.
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Reduce heat to low. Gradually stir in cheddar and Monterey Jack cheeses, then add heavy cream. Stir until fully combined and creamy. Adjust seasoning to taste.
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Serve hot, garnished with fresh cilantro, tortilla strips, and a squeeze of lime juice.
Notes
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Use leftover prime rib or cooked roast beef/steak tips.
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Shredded cheese melts best when freshly grated.
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Add extra vegetables like zucchini or carrots for variety.
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Adjust spice by reducing or increasing jalapeño or chili powder.
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Can be made ahead and stored in the refrigerator for up to 3 days.
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Freezes well up to 2 months; add broth or cream when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes