Whenever I make meatloaf, there always seems to be leftovers. Since my family can only eat a few meatloaf sandwiches before they grow tired of meatloaf, I have had to think of a few things that are very different in which to use up that extra meatloaf. This Mexican Beef and Green Chili Soup is slightly spicy and delicious, and my family has no idea they are eating leftovers.

Once I crumble the meatloaf, I raid the pantry and freezer for the remaining ingredients. This soup has become a favorite of family and friends. It can be assembled start to finish in less than 30 minutes and everyone likes to add cheese and crushed tortilla chips to their individual servings. If you don’t happen to have leftover meatloaf, just add 2 pounds ground beef that has been browned with onions and seasoned with salt and pepper or taco seasoning.

24 Servings

2 to 4 cups crumbled meatloaf
10 cups water
1 tablespoon granular beef bouillon
2 tablespoons salt free fajita seasoning (add more if you like it extra spicy)
4 4 oz. cans green chilies, blended until smooth
2 15 oz. can tomatoes and green chilies
1 28 oz. can green enchilada sauce
28 ounces frozen Southwest Vegetable Blend (Bird's Eye C&W Ultimate Southwest Blend or Baja Roasted Corn Blend, (2 14 ounce bags)

Grated Mexican Blend Cheese
Crushed tortilla chips

1. Place the meatloaf or meatballs in a large soup pot.
2. Add the granular beef bouillon, fajita seasoning, green chilies, tomatoes and green chilies, and enchilada sauce.
3. Bring to a boil, turn down to a simmer, and let cook 5 minutes. Add the vegetable blend and simmer 10 minutes.
   
   Note: if you can’t find Salt-Free Fajita Seasoning, you can make your own (it will be too salty if you use the kind with salt):
   
   2 tablespoons paprika
   1 tablespoon chili powder
   1 tablespoon whole oregano
   2 teaspoons ground cumin
   2 teaspoons garlic powder
   1 teaspoon crushed chipotle pepper
   1 teaspoon cayenne
   1 teaspoon ground black pepper
   1/2 teaspoon dried basil
   1/2 teaspoon dried thyme
   1/2 teaspoon dried rosemary
   
   Mix all ingredients in a bullet blender; process until well mixed and finely ground. Store in an airtight container.
   
   Amount Per Serving
   Calories 154 Calories from Fat 49
   Percent Total Calories From: Fat 32% Protein 24% Carb. 45%
   
   Nutrient Amount per Serving
   Total Fat 5 g
   Saturated Fat 2 g
   Cholesterol 32 mg
   Sodium 321 mg
   Total Carbohydrate 17 g
   Dietary Fiber 3 g
   Sugars 2 g
   Protein 9 g
   
   Vitamin A 9% Vitamin C 2% Calcium 0% Iron 1%