thepioneerwoman5.0
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.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
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.
onion, diced1
2
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.
diced tomatoes1 (15-oz.) canblack beans, drained and rinsed1 (15-oz.) canpinto beans, drained and rinsed1 (15-oz.) can
3
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.
4
Season the soup with salt and pepper to taste. Divide among bowls and top with the chips, sour cream, avocado, and sliced jalapeño.
Nutrition Facts
calories
485 Calories
fat Content
17 g
fiber Content
15 g
sugar Content
11 g
sodium Content
1345 mg
protein Content
20 g
trans Fat Content
0 g
cholesterol Content
22 mg
carbohydrate Content
51 g
saturated Fat Content
6 g
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