• 1 1/2 lbs lean ground beef
• 1 cup chopped onions
• 3 tablespoons minced fresh garlic
• 1(10ounce)box green giant shoepeg frozen white corn in butter sauce, thawed
• 1(4ounce)can diced green chilies
• 2(14ounce)cans beef broth
• 2(9ounce)cans enchilada sauce
• 1 tablespoon ground cumin
• 3 cups cooked wild rice
• 1/2 cup minced fresh cilantro
• salt & pepper
• 2 cups shredded monterey jack pepper cheese

Directions
In large suacepan, brown beef, onion and garlic- drain fat. Add corn, chilies, beef broth, enchilada sauce and cumin. Cook uncovered over medium heat about 15 minutes. Add wild rice and cilantro. Simmer 5 minutes; season with salt and pepper. Ladle into soup bowls, top with cheese.