Craving a comforting, flavorful meal that's both satisfying and surprisingly easy to make? Look no further than this Vegetarian Enchilada Soup! This vibrant and delicious soup captures all the essence of classic enchiladas – the rich spices, the creamy texture, and the satisfying warmth – in a quick and healthy format, perfect for a weeknight dinner or a cozy weekend lunch. Forget complicated recipes; this one is a simple, yet impressive dish that will quickly become a family favorite.
Ingredients for a Flavorful Bowl:
This recipe serves 4-6 people. Adjust quantities as needed.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 4 cups vegetable broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1 cup frozen corn
- 1 (4-ounce) can chopped green chilies
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded cheddar cheese (or your favorite Mexican blend)
- Optional toppings: sour cream, avocado, chopped cilantro, tortilla chips
Step-by-Step Cooking Instructions:
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Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and bell pepper and cook for another 3-5 minutes, until slightly tender.
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Build the flavor base: Add the chili powder, cumin, oregano, and cayenne pepper (if using) to the pot. Cook for 1 minute, stirring constantly, to toast the spices and release their aroma. This simple step elevates the flavor profile significantly!
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Combine the ingredients: Stir in the black beans, corn, diced tomatoes and green chilies, vegetable broth, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld beautifully.
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Add the finishing touches: Stir in the frozen corn, green chilies and thawed spinach. Simmer for another 5 minutes, or until the spinach is heated through and the soup has thickened slightly.
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Serve and enjoy: Ladle the soup into bowls and top with shredded cheese and your favorite toppings, such as sour cream, avocado, cilantro, and tortilla chips.
Tips for Enchilada Soup Success:
- Spice it up: Adjust the amount of cayenne pepper to control the level of heat according to your preference. A dash of your favorite hot sauce also works wonders!
- Make it your own: Feel free to experiment with different vegetables, such as zucchini, carrots, or mushrooms.
- Add some protein: For a heartier soup, add cooked quinoa, lentils, or crumbled vegetarian chorizo.
- Slow cooker option: This soup is also easily adaptable for a slow cooker. Combine all ingredients (except cheese and toppings) in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Protein: 15-20g
- Fiber: 10-12g
This delicious Vegetarian Enchilada Soup is a quick, easy, and healthy meal option that's packed with flavor and nutrients. It's perfect for busy weeknights, satisfying your cravings for comfort food without compromising on healthy eating. Enjoy!