Imagine a soup so packed with flavor and nutrition that it transforms your entire meal experience in just one spoonful! This Vegetarian Enchilada Soup is not just another recipe – it's a culinary adventure that brings the vibrant essence of Mexican cuisine right to your dinner table. Packed with protein-rich beans, colorful vegetables, and a perfect blend of spices, this soup is about to become your new comfort food obsession that will leave both vegetarians and meat-lovers craving more!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 cup corn
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 cup cooked rice
- 2 tablespoons enchilada sauce
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic and chopped bell pepper to the pot. Sauté for an additional 3-4 minutes, stirring occasionally, until the bell pepper is softened and the garlic is fragrant.
- Stir in the rinsed and drained black beans and kidney beans, followed by the corn. Mix well to combine all the ingredients.
- Pour in the vegetable broth and add the can of diced tomatoes (with their juices) to the pot. Stir to incorporate everything evenly.
- Add the cooked rice, enchilada sauce, cumin, and season with salt and pepper to taste. Stir well to combine all the flavors.
- Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer for about 20 minutes, allowing the flavors to meld together.
- After simmering, taste the soup and adjust the seasoning if needed, adding more salt, pepper, or enchilada sauce according to your preference.
- Once the soup is ready, ladle it into bowls and garnish with fresh cilantro. Serve hot and enjoy your delicious Vegetarian Enchilada Soup with Beans and Rice!
Tips
- For maximum flavor, take your time when sautéing the onions and garlic. The slower caramelization process brings out their natural sweetness.
- Use freshly cooked rice instead of leftover rice for the best texture. Day-old rice can become mushy in the soup.
- Feel free to customize the heat level by adjusting the amount of enchilada sauce or adding a dash of hot sauce.
- If you want a creamier texture, blend a portion of the soup and then return it to the pot.
- For added depth, consider roasting your bell peppers before adding them to the soup.
- The soup tastes even better the next day, so don't hesitate to make it in advance for meal prep.
- Garnish with additional toppings like avocado, sour cream, or tortilla strips for extra texture and flavor.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 12g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
