Hearty Vegetarian Enchilada Soup

A chunky, satisfying vegetarian soup.



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.


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

3 Cheese Tortilla Pizza Author : Pablo Levesque
3 P Salad Author : sueb