thepioneerwoman.com
Vegetarian Enchilada Soup
Warm up with a bowl of hearty vegetarian enchilada soup for dinner. This recipe begs for toppings like sour cream, avocado, jalapeño, and best of all, nachos.
Prep
30 min
Cook
—
Total
40 min
Serves
6 serving(s)
Instructions
- 01
In a large pot, heat the olive oil over medium-high heat. Add the onion, bell peppers, minced jalapeño, cumin, garlic powder, and salt. Cook, stirring, until the vegetables begin to soften and char in spots, 7 to 8 minutes.
- 02
Add the broth, enchilada sauce, corn, tomatoes, black beans, and pinto beans. Bring to a boil over high heat, then reduce the heat to medium and simmer until the soup is thickened and reduced slightly, 10 to 12 minutes.
- 03
Meanwhile, preheat the broiler. Spread the tortilla chips in a single layer on a baking sheet and top with the cheese. Broil until the cheese is melted, 2 to 3 minutes, rotating the baking sheet as needed to avoid burning.
- 04
Season the soup with salt and pepper to taste. Divide among bowls and top with the chips, sour cream, avocado, and sliced jalapeño.
Nutrition
per serving
- Calories
- 485
- Protein
- 20g
- Carbs
- 51g
- Fat
- 17g
- Fiber
- 15g
- Sugar
- 11g
- Sat. fat
- 6g
- Sodium
- 1345mg
- Cholesterol
- 22mg
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