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Hearty Vegetarian Enchilada Soup

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Jenna Branson

"A chunky, satisfying vegetarian soup."
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42 m servings 467 cals
Original recipe yields 8 servings

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


  • Cook's 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.

Nutrition Facts

Per Serving: 467 calories; 18 g fat; 65.7 g carbohydrates; 14 g protein; 7 mg cholesterol; 2040 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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