Hearty Vegetarian Enchilada Soup Recipes

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HEARTY VEGETARIAN ENCHILADA SOUP



Hearty Vegetarian Enchilada Soup image

A chunky, satisfying vegetarian soup.

Provided by Jenna Branson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 42m

Yield 8

Number Of Ingredients 16

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 65.7 g, Cholesterol 7.2 mg, Fat 18 g, Fiber 14.5 g, Protein 14 g, SaturatedFat 3.9 g, Sodium 2040.5 mg, Sugar 6 g

HEARTY CHICKEN ENCHILADA SOUP



Hearty Chicken Enchilada Soup image

This soup is my take on the classic chicken enchilada soup recipe. All my friends love this one and are always asking for the recipe.

Provided by Cookin Kelly

Categories     Poultry

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

3 chicken breasts
1/2 cup flour
1 small onion (diced)
1 teaspoon seasoning salt
1/2 teaspoon paprika
1 (10 ounce) can rotel
1 (15 ounce) can corn (drained)
3 chicken bouillon cubes
1 (10 ounce) can old el paso enchilada sauce (mild)
1/2 cup butter
6 cups water
1 garlic clove (minced)
shredded Mexican blend cheese
crushed tortilla chips
sliced avocado

Steps:

  • Boil chicken breast for 45 minutes to an hour.
  • Saute garlic and onions in butter.
  • Add flour and brown to form a light brown roux.
  • Add water, chicken bouillon, enchilada sauce, shredded chicken, drained corn & Rotel tomatoes.
  • Season with seasoned salt and paprika. More or less may be added to suit your tastebuds.
  • Cook for 30 minutes, stirring frequently.
  • Top with shredded cheese, avocados, and tortilla chips.

Nutrition Facts : Calories 605.4, Fat 35.4, SaturatedFat 17.8, Cholesterol 131, Sodium 1899.1, Carbohydrate 45.3, Fiber 4.6, Sugar 10.9, Protein 30.6

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