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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 301
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 9 g
- Sugar
- 12 g
- Protein
- 13 g
- Cholesterol
- 32 mg
- Sodium
- 1409 mg
- Level: Easy
- Total: 20 min
- Active: 5 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 301
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 9 g
- Sugar
- 12 g
- Protein
- 13 g
- Cholesterol
- 32 mg
- Sodium
- 1409 mg
Ingredients
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Directions
- 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.
- 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.
