Veggie Enchilada Soup Recipe
Few things are better than a warm, hearty bowl of this veggie enchilada soup on a cold day! It's healthy, delicious, and meatless!
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Ingredients
- 3 tablespoons oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 3 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- 4 cups vegetable broth low sodium
- 2 cans (16 oz ea) Pinto beans, rinsed and drained
- 1 can (16 oz) of corn , rinsed and drained
- 2 cans (16 oz ea) fire roasted tomatoes diced
- Toppings: avocado, shredded cheddar, green onions, fresh pico de gallo.
Instructions
Combine:
- In a large 5 quart pot, over medium-high heat, heat up oil. Add chopped onion and garlic; sauté until the onion is tender and translucent.
- Add chili powder, oregano, cumin, salt, and paprika and stir. Next, add in broth, pinto beans, corn, and crushed tomatoes.
Simmer:
- Bring soup to a boil and reduce heat to a simmer; cook for 20 minutes, stirring a few times to combine.
Serve:
- Ladle soup into bowls and top with your favorite toppings.
Store:
- Store any remaining soup in an airtight container in the refrigerator.
Nutrition
Serving: 1 serving | Calories: 308kcal | Carbohydrates: 49g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 852mg | Potassium: 663mg | Fiber: 12g | Sugar: 9g | Vitamin A: 2006IU | Vitamin C: 9mg | Calcium: 138mg | Iron: 4mg
