| Level: | Easy |
| Total: | 20 min |
| Active: | 5 min |
| Yield: | 8 to 10 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Began by sauteing some onion and garlic in a bit of lard, then followed recipe as written. Excellent dish!
I think I’ll grill a couple of chicken breasts, shred them, and add them to the soup next time. Recipe went together nicely, and the cheese provided just enough thickening to make it really smooth.
I think I’ll grill a couple of chicken breasts, shred them, and add them to the soup next time. Recipe went together nicely, and the cheese provided just enough thickening to make it really smooth.
The video shows not draining anything .. she points out that is why it is so easy yet the recipe says to drain most of them so where does the liquid come from?? Recipe needs to be corrected.
Very tasty but recommended thinning it out with some broth and maybe topping it with cheese instead of adding cheese to the soup. Will make it again with a few modifications!
Pretty good, but not great.
I added in some chicken stock, and used beef chorizo.
The gnocchi seemed a bit out of place to me.
If/when I make this again, I’ll probably leave out the gnocchi and just serve with crushed tortilla chips on top.
I added in some chicken stock, and used beef chorizo.
The gnocchi seemed a bit out of place to me.
If/when I make this again, I’ll probably leave out the gnocchi and just serve with crushed tortilla chips on top.
To Food Network: The video for this Tex-Mex Pantry Gnocchi Soup recipe only plays the advertisement over and over again without showing a video of Ree preparing this dish. Can that be fixed?
It is delicious. I did follow this recipe and tweeked it. My grocery store did not have the cheese or Spanish chorizo so I cooked regular chorizo and added it in last. I could not find gluten free gnocchi so I left it out.
I couldn’t find Cured Chorizo so I got Mexican -style pork Chorizo. Do I cook this before putting it in the mixture.
Amazing! So flavorful! Made it tonight and decreased the portions by half except for the black beans. It is a new family favorite!
Great recipe for my Bunco group. Only thing to watch for is that the corn and black beans are shown as drained, but the video shows that Ree used the juice, and Ree calls the gnocchi ‘prepared’ while the recipe calls it ‘potato’, which is what gnocchi is made from. Watch the video to get the proper ingredients.
I made half of the recipe as it’s just me and my little one. In the episode Rhee said not to drain any of the cans. I think it has to much enchilada sauce and had to thin it out a bit with chicken broth. I couldn’t find chorizo in sausage form (Mexican chorizo is greasy and does not have a lot of substance) so I used Andouille sausage – gave it quite a kick. I will have to play with this recipe to get it to my likening. I love how quick and easy it is to throw together.