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.
More on Bummed Out Bailey:
Recipe: No Chicken Noodle Soup (Gluten-Free + Vegan)
Recipe: Ginger Carrot Sweet Potato Soup (Gluten-Free + Vegan)
Recipe: THE Stew, AKA Spiced Chickpea Stew with Coconut and Turmeric (Gluten-Free + Vegan)
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