Hearty Vegetarian Enchilada Soup

Beans, green chiles, and diced tomatoes are simmered with veggies and served with tortilla chips in this vegetarian enchilada soup.

• Preparation Time: 15 mins
• Cooking Time: 27 mins
• Total Time: 42 mins
• Calories: 468 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 (14.5 ounce) cans diced tomatoes with green chile peppers
• 1 cup chopped green bell peppers
• 1 (15 ounce) can black beans, undrained
• 1 pinch salt to taste
• ¼ cup sour cream, or to taste
• ¼ cup shredded Mexican cheese blend, or to taste
• 1 (15 ounce) can red kidney beans, undrained
• 2 (14 ounce) cans vegetable broth
• 4 cups drained canned white hominy
• 2 (14 ounce) cans mild red enchilada sauce
• 2 (4.5 ounce) cans diced green chile peppers
• 2 (2.25 ounce) cans sliced black olives, drained
• 8 ounces corn tortilla chips, or to taste

Recipe Instructions

Step 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.

Step 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.

Step 3

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