Happy New Year!
Some of you may have established health goals for 2019, some of you may be left feeling lackluster after a month plus of eating festive holiday fare, and some of you may be, like me, jokingly referring to yourself as “holiday hefty”. No matter what, this food-rainbow-enchilada-soup is both good and good for you.
Those of you who know me know I love enchiladas. They’re good all year round, but changing it up with a soup in wintertime is nice. This recipe has a delayed spice kick and it rules.
1 T olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 jalapeño, deseeded and chopped
1 T chili powder
1 t onion powder
1 t garlic powder
1 t cumin
1/2 t paprika
1/2 t cayenne
3 garlic cloves, minced
1 c corn (frozen or canned)
1 15 oz can black beans, drained and rinsed
1 15 oz can white beans, drained and rinsed
1 15 oz can fire roasted tomatoes
1 4 oz can green chiles
1 c red enchilada sauce
4 c vegetable broth
sea salt to taste
green onions, chopped
tortilla chips, crumbled
- Heat olive oil in a large pot over medium.
- Add onion, bell peppers, jalapeño, chili powder, onion powder, garlic powder, cumin, paprika and cayenne to the pot and sauté for about five minutes, until onions are soft.
- Mix in garlic and corn and sauté for an additional two minutes.
- Stir in beans, tomatoes, green chiles, enchilada sauce and broth. Bring to a boil then reduce heat to low and simmer for at least ten minutes.
- Taste and adjust seasonings as needed.
- Ladle about half of the soup to a blender and blend until smooth.
- Pour mixture back to the pot and stir to combine.
- To serve, top with avocado, cilantro, green onions, and crumbled tortilla chips.
Adapted from Vegan Enchilada Soup.
Subscribe at the bottom of Bummed Out Baker to get new recipes emailed to you every Monday – Follow on Facebook for mental health articles and discussion – Follow on Instagram for beautiful food pics and BTS