Lunch Recipe

Hearty Vegetarian Enchilada Soup

A chunky, satisfying vegetarian soup.

INGRIDIENT

2 tablespoons vegetable oil

1 cup chopped onion

1 cup chopped green bell peppers

2 cloves garlic, minced

4 cups drained canned white hominy

2 (14.5 ounce) cans diced tomatoes with green chile peppers

2 (14 ounce) cans vegetable broth

2 (14 ounce) cans mild red enchilada sauce

1 (15 ounce) can black beans, undrained

1 (15 ounce) can red kidney beans, undrained

2 (4.5 ounce) cans diced green chile peppers

2 (2.25 ounce) cans sliced black olives, drained

1 pinch salt to taste

8 ounces corn tortilla chips, or to taste

¼ cup sour cream, or to taste

¼ cup shredded Mexican cheese blend, or to taste

DIRECTION

Step: 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.

Step: 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.

Step: 3

Place tortilla chips into serving bowls and top with soup. Garnish each bowl with sour cream and Mexican cheese blend.

NUTRITION FACT

Per Serving: 468 calories; protein 14g; carbohydrates 65.7g; fat 18g; cholesterol 7.2mg; sodium 2040.5mg.

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