Beef enchilada soup (a WIP)

I love chicken tortilla soup, but I get bored with chicken very quickly. I grew up eating beef most dinners, which probably has something to do with it.

Last night, I put together my first-ever batch of beef enchilada soup. It's a little too salty (all because I did not grab the low-sodium beef broth), but there's decent heat and really good flavor. I'll be making it again, with minor modifications.

Ingredients:
* 1 small yellow onion, diced small
* 1 celery heart, diced small
* 2 large carrots, diced small
* Dried cilantro, ground black pepper, salt

* 2 cartons College Inn beef broth
* 1 medium can Greet Giant Nibblets corn, including liquid
* 1 medium can Bush's black beans
* 1 large can chopped green chilies
* 2 cans Old El Paso green enchilada sauce
* Enough tomato paste to round out the flavor and thickness

* 1.5-lb. steak, lightly seasoned, grilled to medium, allowed to rest, and cut into bite-size pieces
* 1 box Goya yellow rice, prepared as directed

Sautee the onion, celery, and carrot in a little bit of olive oil or cooking spray and with the cilantro, black pepper, and salt until the onion is pliable and has lost its bite.

In a large pot over medium-medium high heat, combine all ingredients except for the steak and rice.

Cook the steak, allow it to rest, then trim it and cut it into bite-sized pieces. Add the steak pieces and any juices to the large pot. Bring the soup to a simmer and let it go for about 20 minutes.

Cook the rice according to package directions. Add the rice to the large pot.

Serve hot. Possible garnishes include cheese, sour cream, tortilla strips or chips, and salsa.