Enchilada Soup

easy to make vegetarian enchilada soup! Leftovers make a great thermos lunch!



  1. In a large 5 quart pot, over medium-high heat, heat up oil.
  2. Add chopped onion and garlic; sauté until the onion is tender and translucent.
  3. Add chili powder, oregano, cumin, salt, and paprika and stir.
  4. Next, add in broth, pinto beans, corn, and crushed tomatoes.
  5. Bring soup to a boil and reduce heat to a simmer; cook for 20 minutes, stirring a few times to combine.
  6. Ladle soup into bowls and top with your favorite toppings.
  7. Store any remaining soup in an airtight container and refrigerate.