Name: Hearty Vegetarian Enchilada Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Vegetable oil - 2 tablespoons; Chopped onion - 1 cup; Chopped green bell peppers - 1 cup; Garlic, minced - 2 cloves; Drained canned white hominy - 4 cups; Diced tomatoes with green chile peppers - 2 (14.5 ounce) cans; Vegetable broth - 2 (14 ounce) cans; Mild red enchilada sauce - 2 (14 ounce) cans; Black beans, undrained - 1 (15 ounce) can; Red kidney beans, undrained - 1 (15 ounce) can; Diced green chile peppers - 2 (4.5 ounce) cans; Sliced black olives, drained - 2 (2.25 ounce) cans; Salt to taste - 1 pinch; Corn tortilla chips, or to taste - 8 ounces; Sour cream, or to taste - ¼ cup; Shredded Mexican cheese blend, or to taste - ¼ cup

Ingredients for - Hearty Vegetarian Enchilada Soup

1. Vegetable oil 2 tablespoons

2. Chopped onion 1 cup

3. Chopped green bell peppers 1 cup

4. Garlic, minced 2 cloves

5. Drained canned white hominy 4 cups

6. Diced tomatoes with green chile peppers 2 (14.5 ounce) cans

7. Vegetable broth 2 (14 ounce) cans

8. Mild red enchilada sauce 2 (14 ounce) cans

9. Black beans, undrained 1 (15 ounce) can

10. Red kidney beans, undrained 1 (15 ounce) can

11. Diced green chile peppers 2 (4.5 ounce) cans

12. Sliced black olives, drained 2 (2.25 ounce) cans

13. Salt to taste 1 pinch

14. Corn tortilla chips, or to taste 8 ounces

15. Sour cream, or to taste ¼ cup

16. Shredded Mexican cheese blend, or to taste ¼ cup

How to cook deliciously - Hearty Vegetarian Enchilada Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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