TEX-MEX PANTRY GNOCCHI SOUP

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Tex-Mex Pantry Gnocchi Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 10

Two 15-ounce cans fire-roasted tomatoes
Two 15-ounce cans southwestern-style corn, drained and rinsed
Two 10-ounce cans red enchilada sauce
Two 4.5-ounce cans chopped green chiles
One 15-ounce can black beans, drained and rinsed
Kosher salt and freshly ground black pepper
One 17.6-ounce package potato gnocchi
1 cup cubed Spanish chorizo
8 ounces processed queso blanco cheese, such as Velveeta, cubed
Fresh cilantro leaves, for garnish

Steps:

  • 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.

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