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Hearty Vegetarian Enchilada Soup

Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A chunky, satisfying vegetarian soup.

By Jenna Branson

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Recipe Summary

prep:
15 mins
cook:
27 mins
total:
42 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

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:
468 calories; protein 14g; carbohydrates 65.7g; fat 18g; cholesterol 7.2mg; sodium 2040.5mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Soup Loving Nicole
Allstar
Rating: 4 stars
05/06/2018
I cut this recipe in half and used a combo of red and green bell pepper. I don't think the addition of the chopped green chilies is necessary. There is plenty in the "Rotel". The recipe calls for the black beans to be undrained but I simple can't do that. The liquid from black beans is so dark and thick that it turns things a horrible color not to mention all of the sodium. This was super simple and one I would make again with a few minor changes. Read More
Helpful
(2)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Soup Loving Nicole
Allstar
Rating: 4 stars
05/06/2018
I cut this recipe in half and used a combo of red and green bell pepper. I don't think the addition of the chopped green chilies is necessary. There is plenty in the "Rotel". The recipe calls for the black beans to be undrained but I simple can't do that. The liquid from black beans is so dark and thick that it turns things a horrible color not to mention all of the sodium. This was super simple and one I would make again with a few minor changes. Read More
Helpful
(2)
Linda
Rating: 5 stars
02/04/2020
A good, satisfying soup. The flavor is rich...posole like. Will make again for sure. Read More
Helpful
(1)
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