Vegetarian Enchilada Soup | Easy One Pot Meal

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon cubes

Using bouillon cubes can be more cost-effective.

avocado

🥗Healthier: smashed peas

💰Cheaper: sour cream

Smashed peas provide creaminess at a lower cost.

enchilada sauce

🥗Healthier: homemade enchilada sauce

💰Cheaper: store-brand enchilada sauce

Homemade can be healthier, while store-brand can save money.

Add 2 tbsp avocado oil in a pan on medium heat.

Sauté 3-4 cloves of minced garlic for 15-20 seconds.

Add 1 tbsp finely chopped jalapeno and sauté for another 10-15 seconds.

Add 1 cup chopped onion and sauté until translucent.

Stir in 1 tsp cumin powder, 1 tsp red chili powder, and 1/2 tsp paprika; sauté for 15-20 seconds.

Add 1/2 cup chopped red bell pepper, 1/2 cup chopped carrot, and 1/2 cup corn kernels.

Stir in 2 tbsp tomato paste and 2 cups tomato puree.

Add 2 cups boiled black beans and 1/2 cup pinto beans.

Season with 1 tsp salt or as required and pour in 2 1/2 cups vegetable broth.

Cover and let it cook for 15-20 minutes on medium to low heat, stirring occasionally.

Add more broth or water if required.

Take around 1 cup of soup in a bowl and blend it to puree; add it back to the remaining soup.

Turn the heat off and cover the lid until ready to serve.

Garnish with sliced jalapenos, Mexican cheese, corn or tortilla chips, red bell peppers, red chili flakes, and a dollop of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens