Easy Beef Enchilada Soup

From another blog, Scrumptious Recipe Group.

3-1/2 c beef broth
2 cans enchilada sauce (I used mild green sauce)
2 c water
1 can black beans, drained & rinsed
1 # lean ground beef
1 c thinly sliced zucchini
1/2 c diced red bell pepper (I used Goya pimientos instead)
1/4 c snipped fresh cilantro
2 garlic cloves, pressed
2 T lime juice
1/4 c masa harina or all-purpose flour
Shredded Cheese

Combine masa harina (or all-purpose flour) and beef broth in a medium bowl and wisk until well blended; set aside for later. In a large pot, cook beef over medium-high heat until no longer pink, breaking beaf into crumbles. Add bell pepper and garlic to the pot; cook and stir 2 minutes. Add masa harina (or all-purpose flour) & beef broth mix, enchilada sauce, beans, and water. Bring to a boil; reduce heat to a simmer.

Add zucchini to soup; simmer, uncovered, 2-3 minutes or until zucchini is crisp-tender. Remove from heat; stir in cilantro and lime juice. Ladle soup into bowls; sprinkle with cheese, if desired. Serve with tortilla chips on the side.

Yields 8 servings, but feeds 4 people because its do darn good!