Vegetarian Enchilada Soup

• จำนวนที่เสิร์ฟ: 6 servings
• เวลาทำ: 30 minutes
• เวลารวม: 40 minutes

ส่วนผสม

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

วิธีทำ

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.

ข้อมูลโภชนาการ

• แคลอรี่: 485
• ไขมันทั้งหมด: 17 g
• ไขมันอิ่มตัว: 6 g
• ไขมันทรานส์: 0 g
• คอเลสเตอรอล: 22 mg
• โซเดียม: 1345 mg
• คาร์โบไฮเดรตทั้งหมด: 51 g
• ใยอาหาร: 15 g
• น้ำตาลทั้งหมด: 11 g
• โปรตีน: 20 g