Enchilada Soup | MOMables
This warm and delicious Enchilada Soup Recipe is made with veggies, cumin, chile powder, and smoky paprika and comes together in minutes!
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Ingredients
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 3 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon coarse salt
- ½ teaspoon smoked paprika
- 4 cups vegetable or chicken broth
- 30 ounces pinto beans, rinsed and drained (2 15-ounce cans)
- 12- ounce bag of corn
- 28- ounce can of crushed fire-roasted tomatoes
- Toppings: avocado, shredded cheddar, green onions, fresh pico de gallo.
Instructions
- In a large 5-quart pot, heat oil over medium-high heat.
- Add the chopped onion and garlic; sauté until the onion is tender and translucent.
- Season with chili powder, oregano, cumin, salt, and paprika. Cook for 3 minutes or until fragrant.
- Add in broth, pinto beans, corn, and crushed tomatoes. Bring soup to a boil and reduce heat to a simmer; cook for 20 minutes, stirring a few times to combine.
- Ladle soup into bowls and top with your favorite toppings.
To Pack in a Thermos:
- Preheat the thermos container with boiling water. This step is optional, but it helps.
- Heat the soup in the microwave or stovetop to a piping-hot temperature.
- Drain the water from the thermos.
- Fill the thermos with the very hot soup.
- Close the thermos container and pack it inside a lunch bag.
Nutrition
Serving: 1 serving | Calories: 378kcal | Carbohydrates: 61g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 553mg | Potassium: 1203mg | Fiber: 19g | Sugar: 11g | Vitamin A: 1588IU | Vitamin C: 16mg | Calcium: 140mg | Iron: 6mg
