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Vegetarian Enchilada Soup

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PREP TIME
15 min
COOKING TIME
27 min
TOTAL TIME
42 min
SERVINGS
8 servings
Lunch Dinner
Vegetarian Enchilada Soup
Ingredients
  • 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
  • 1/4 cup sour cream, or to taste
  • 1/4 cup shredded Mexican cheese blend, or to taste
Instructions
1
Initiate the cooking process by heating oil in a substantial stockpot over an intermediate heat level; introduce the onion, green bell peppers, and garlic into the pot. Stir constantly until the onion and bell peppers have become tender, approximately 2 to 3 minutes.
2
Combine hominy, a mixture of diced tomatoes with green chile peppers, vegetable broth, enchilada sauce, black beans, kidney beans, green chile peppers, and olives with the previously cooked onion mixture; bring the entire blend to a rolling boil. Decrease heat to a low-heat setting and allow the flavors to meld together, taking around 20 minutes.
3
Season the soup with a pinch of salt to enhance its flavor profile.
4
Serve the soup over tortilla chips in individual serving bowls, followed by a generous dollop of sour cream and a sprinkle of Mexican cheese blend on top.