Vegetarian Enchilada Soup

• servings: 6 servings
• active time: 30 minutes
• total time: 40 minutes

Ingredients

1 tbsp. olive oil

1 onion, diced

2 red bell peppers, diced

2 jalapeño peppers (1 seeded and minced, 1 thinly sliced)

1 tsp. ground cumin

2 tsp. garlic powder

1 tsp. kosher salt, plus more to taste

4 c. low-sodium vegetable broth

1 (15-oz.) can red enchilada sauce

1 c. frozen corn

1 (15-oz.) can diced tomatoes

1 (15-oz.) can black beans, drained and rinsed

1 (15-oz.) can pinto beans, drained and rinsed

6 oz. tortilla chips

1 c. shredded Mexican cheese blend

Black pepper, to taste

Sour cream and sliced avocado, for topping

Directions

In a large pot, heat the olive oil over medium-high heat. Add the onion, bell peppers, minced jalapeño, cumin, garlic powder, and salt. Cook, stirring, until the vegetables begin to soften and char in spots, 7 to 8 minutes.

Add the broth, enchilada sauce, corn, tomatoes, black beans, and pinto beans. Bring to a boil over high heat, then reduce the heat to medium and simmer until the soup is thickened and reduced slightly, 10 to 12 minutes.

Meanwhile, preheat the broiler. Spread the tortilla chips in a single layer on a baking sheet and top with the cheese. Broil until the cheese is melted, 2 to 3 minutes, rotating the baking sheet as needed to avoid burning.

Season the soup with salt and pepper to taste. Divide among bowls and top with the chips, sour cream, avocado, and sliced jalapeño.

Nutrition

• Calories: 485
• Total Fat: 17 g
• Saturated Fat: 6 g
• Trans Fat: 0 g
• Cholesterol: 22 mg
• Sodium: 1345 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 15 g
• Total Sugars: 11 g
• Protein: 20 g