Rating: 4.5 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.

Recipe Summary

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

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

Directions

Instructions Checklist
  • 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

468 calories; protein 14g; carbohydrates 65.7g; fat 18g; cholesterol 7.2mg; sodium 2040.5mg. Full Nutrition
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