Hearty Vegetarian Enchilada Soup
Description
Beans, green chiles, and diced tomatoes are simmered with veggies and served with tortilla chips in this vegetarian enchilada soup.
Ingredients
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2 tablespoons vegetable oil
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1 cup chopped onion
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1 cup chopped green bell peppers
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2 cloves garlic, minced
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4 cups drained canned white hominy
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2 (14 1/2 ounce) cans diced tomatoes with green chile peppers
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2 (14 ounce) cans vegetable broth
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2 (14 ounce) cans mild red enchilada sauce
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1 (15 ounce) can black beans, undrained
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1 (15 ounce) can red kidney beans, undrained
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2 (4 1/2 ounce) cans diced green chile peppers
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2 (2 1/4 ounce) cans sliced black olives, drained
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1 pinch salt to taste
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8 ounces corn tortilla chips, or to taste
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1/4 cup sour cream, or to taste
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1/4 cup shredded Mexican cheese blend, or to taste
Directions
1
Heat oil in a large stockpot over medium heat; add onion, green bell peppers, and garlic. Cook and stir until onion and bell peppers are tender, 2 to 3 minutes.
2
Mix hominy, diced tomatoes with green chile peppers, vegetable broth, enchilada sauce, black beans, kidney beans, green chile peppers, and olives into onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors combine, about 20 minutes. Season soup with salt.
3
Place tortilla chips into serving bowls and top with soup. Garnish each bowl with sour cream and Mexican cheese blend.