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Recipe courtesy of Ree Drummond

Tex-Mex Pantry Gnocchi Soup

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  • Level: Easy
  • Total: 20 min
  • Active: 5 min
  • Yield: 8 to 10 servings



  1. Combine the fire-roasted tomatoes, corn, enchilada sauce, chopped green chiles with liquid and black beans in a large pot over high heat, adding salt and pepper as needed. Bring to a boil, reduce the heat and simmer for 10 minutes to bring all the flavors together.
  2. Add the gnocchi, chorizo and queso blanco and cook until the gnocchi has softened and the cheese has melted, 2 to 3 minutes. Serve immediately garnished with cilantro.