Cheesy Enchilada Soup

Cheesy Enchilada Soup

1.5 pounds ground chuck

1 onion

2 (15 oz) cans tomato sauce

2 (10 oz) cans enchilada sauce

1 (16 oz) can chili beans, drained

1 (15.5 oz) great Northern beans, drained

1 (15.25 oz) can corn, drained

1 (14.5 oz) can fire roasted tomatoes

1 tablespoon ground cumin

1/2 teaspoon salt

2 cups shredded Monterrey Jack cheese with peppers

Garnish:  sour cream, shredded MJ cheese with peppers

In a large dutch oven, cook ground chuck and onion over med-high heat until beef is browned and crumbly.  Drain well.  Add other ingredients.  Bring to a boil over medium high heat; reduce heat; simmer for 25 minutes.  Add cheese, stirring until melted.  Garnish with sour cream and shredded cheese.