Hearty Vegetarian Enchilada Soup | Popular Recipes

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Hearty Vegetarian Enchilada Soup

"A chunky, satisfying vegetarian soup."

Ingredients :

• 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
• 1/4 cup sour cream, or to taste
• 1/4 cup shredded Mexican cheese blend, or to taste

Instructions :

Prep : 15M	Cook : 8M	Ready in : 42M

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

Notes :

• If you would like, you can also add chicken in Step 1.
• Red bell peppers and/or yellow bell peppers can be used in place of the green bell peppers.

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