Enchilada Soup
Try this Enchilada Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cups cooked rice
- 1 onion, diced
- 1 tbsp. chili powder
- 1/2 tsp. cumin
- 1 jalapeno, sliced
- 1 4 oz. can diced green chilies
- 6 cups veggie broth
- 3 cups cooked beans (i use 1 can black beans and 1 can pi
- 1 cup diced tomatoes (canned our fine)
- 1 8 oz. can of tomato sauce
- 2 cloves garlic (or 1 tsp. garlic powder)
- 1 bell pepper diced
- 1 cup organic corn
- salt pepper and nutrional yeast to taste (optional
- Carbohydrate 151.88506 g
- Cholesterol 0 mg
- Fat 1.2600175 g
- Fiber 3.42212511014938 g
- Protein 11.7793025 g
- Saturated Fat 0.33243875 g
- Serving Size 1 1 recipe (1988g)
- Sodium 5644.452 mg
- Sugar 148.462934889851 g
- Trans Fat 0.211274 g
- Calories 679 calories
Bring veggie broth to a simmer in a large pot.Add onions, cooked beans, diced tomatoes, bell peppers, jalapenos, corn and rice.Add tomato sauce and let simmer.Let this cook until onions are translucent and flavors have had a chance to meld. I like to let it simmer for an hour or so.Season with chili powder, cumin and any other seasonings.
