Hearty Hominy Recipes

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HEARTY VEGETARIAN ENCHILADA SOUP

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



Hearty Vegetarian Enchilada Soup image

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

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

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