Tex-Mex Gnocchi Soup from the Pantry

Ingredients:

• Two 425g cans of fire-roasted tomatoes
• Two 425g cans of canned corn, rinsed
• Two 280g jars of red enchilada sauce
• Two 120g cans of canned green chili
• 1 can (425 g) canned black beans, rinsed
• 1 package (500 g) of potato gnocchi
• 1 cup diced Spanish chorizo
• 220 g processed cheese, such as Velveeta, diced
• Fresh coriander leaves for sprinkling

Preparation:

1. Combine the tomatoes, corn, enchilada sauce, green chili peppers and liquid, and black beans in a large saucepan, seasoning with salt and pepper as needed. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
2. Add the gnocchi, chorizo, and cream cheese and cook until the gnocchi are tender and the cheese is melted, 2-3 minutes. Serve immediately, garnished with cilantro.