Vegan Enchilada Soup
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
 
Ingredients
  • 2 tbsp. olive oil
  • 1 small yellow onion, finely chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno, seeds removed, chopped
  • 1 yellow squash, chopped
  • 1 medium sweet potato, peeled and chopped
  • 1 can black beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 1 can fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 1 cup red enchilada sauce (I use mild)
  • 2 tsp. oregano
  • 2 tsp. cumin
  • 1 tsp. smoked paprika
  • ¼ tsp. black pepper
  • 1 tsp. salt + more to taste
Optional Toppings
  • Fresh cilantro
  • Avocado
  • Lime wedges
  • Crushed tortilla chips
  • Sour cream
  • Shredded Cheese
Instructions
  1. Heat olive oil in a large pot. Add onion, bell pepper, garlic, and jalapeno and cool until onions are translucent, about 5 minutes.
  2. Add squash, sweet potato, black beans, pinto beans, canned tomatoes, broth, enchilada sauce, oregano, cumin, paprika, black pepper, and salt. Bring to a boil then reduce to a simmer and cook for about 20 minutes until sweet potatoes are tender.
  3. Serve topped with fresh cilantro, avocado, and lime wedges. If you're not vegan, sour cream and shredded cheese are also delicious toppings!
  4. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/vegan-enchilada-soup/