Veggie Enchilada Soup Recipe
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Veggie Enchilada Soup Recipe
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Few things are better than a warm, hearty bowl of this veggie enchilada soup on a cold day! It's healthy, delicious, and meatless!
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Ingredients
- 3 tablespoons oil
- 2 cloves garlic minced
- 1 medium onion chopped
- 3 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- 4 cups vegetable broth low sodium
- 2 cans (16 oz ea) Pinto beans rinsed and drained
- 1 can (16 oz) of corn rinsed and drained
- 2 cans (16 oz ea) fire roasted tomatoes diced
- Toppings: avocado, shredded cheddar, green onions, fresh pico de gallo.
Instructions
Combine:
- In a large 5 quart pot, over medium-high heat, heat up oil. Add chopped onion and garlic; sauté until the onion is tender and translucent.
- Add chili powder, oregano, cumin, salt, and paprika and stir. Next, add in broth, pinto beans, corn, and crushed tomatoes.
Simmer:
- Bring soup to a boil and reduce heat to a simmer; cook for 20 minutes, stirring a few times to combine.
Serve:
- Ladle soup into bowls and top with your favorite toppings.
Store:
- Store any remaining soup in an airtight container in the refrigerator.
Nutrition Information
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Serving
1 serving
Calories
308kcal
(15%)
Carbohydrates
49g
(16%)
Protein
11g
(22%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.03g
Sodium
852mg
(36%)
Potassium
663mg
(19%)
Fiber
12g
(48%)
Sugar
9g
(18%)
Vitamin A
2006IU
(40%)
Vitamin C
9mg
(10%)
Calcium
138mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 308kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Sodium | 852mg | 36% |
| Potassium | 663mg | 14% |
| Fiber | 12g | 48% |
| Sugar | 9g | 18% |
| Vitamin A | 2006IU | 40% |
| Vitamin C | 9mg | 10% |
| Calcium | 138mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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