Vegetarian Enchilada Soup
Curl up on a cold night with this vegetarian enchilada soup with just enough spice to warm you up and plenty of fiber and protein to satisfy your hunger.
Servings: 6 servings
Calories: 369kcal
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 1 jalapeno seeds removed, chopped
- 1 poblano pepper chopped
- 2 bell peppers chopped
- 2 small zucchini chopped
- 3 cloves garlic minced
- 1 (15 oz) can red enchilada sauce
- 1 (15 oz) can fire roasted diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 cups fresh/frozen corn kernels
- 2 (15 oz) cans pinto OR black beans, drained
- 3 cups vegetable broth Add up to 1 additional cup for a less chunky soup
- 1 teaspoon dried oregano
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
To Serve
- Corn tortillas cut into strips
- Chopped cilantro
- Shredded cheese
- Sour Cream
For the Soup
Instructions
- In a dutch oven, add the olive oil, onion, jalapeño, poblano, and bell peppers. Cook for 5-7 minutes or until the onion is translucent and tender.
- Stir in the zucchini and cook for another 5-7 minutes until zucchini starts to soften.
- Stir in the garlic and cook for 1 minute.
- Add the enchilada sauce, tomatoes, tomato sauce, corn, and broth. Stir well. Bring to a simmer and cook for 7-10 minutes or until zucchini and other vegetables are tender.
- Stir in the beans, oregano, salt, and black pepper. Bring back to a simmer. Add more broth to reach desired consistency if you like a less chunky soup. Adjust salt and black pepper to your liking.
- To serve, line bottom of serving bowls with ~2 tortillas worth of strips and pour soup over top. Sprinkle with cheese, chopped cilantro, and a dollop of sour cream.
Nutrition
Serving: 1serving | Calories: 369kcal | Carbohydrates: 69g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1432mg | Potassium: 1174mg | Fiber: 19g | Sugar: 16g | Vitamin A: 2783IU | Vitamin C: 92mg | Calcium: 121mg | Iron: 5mg