Recipe: $5.75 | Per Serving: $0.96 | Yield: 6 servings
Quick homemade enchilada sauce + frozen veggies + beans = easy red enchilada soup. This from-scratch recipe has dinner on the table in 40 minutes from start to finish!
I’ve been holding onto this one for a while, because it didn’t seem appropriate to post in the weeks leading up to Thanksgiving. BUT, it is soup season, and it is time to share this super easy weeknight staple. We’re all about to be bombarded with insane amounts of sweet, holiday-themed, Christmasy, wintery treats, but let’s take a moment to appreciate the warmth of spicy soup. This is one of those soups that tastes even better the next day, so feel free to make a big batch and enjoy the leftovers all week! Or stuff them in the freezer, because it freezes perfectly.
I’d like to note my favorite optional toppings:
- cheese (feta is the best, but cheddar works too)
- greek yogurt (YUM)
- lime juice
- CRISPY TORTILLA STRIPS (slice tortillas and lightly fry them in coconut oil, or bake them on 400ºF for 5-10 minutes)
If you’re feeling really fancy, I recommend serving this soup with cheese quesadillas. Homemade tortillas if you’ve got ’em. We’ve got leftover cheddar from Thanksgiving and about a cup of masa harina, so we’ll be in quesadilla town next week! This week’s meals include Coconut Chicken Satay and Roasted Vegetable Scampi, but Red Enchilada Soup is on the menu again for next week!Print
- For the Enchilada Sauce:
- 1/2 medium onion
- 4 cloves garlic
- 1 jalapeño (or 1/2 teaspoon hot sauce)
- 1 15-ounce can tomatoes
- 1 cup water or stock
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon black pepper
- For the Soup:
- 1 Tablespoon oil or butter
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1 can tomatoes
- 1 teaspoon maple syrup
- 2.5 cups enchilada sauce (see above)
- 2 cups vegetable or chicken broth
- 1/4 teaspoon salt + more to taste
- 2 packages vegetables = 260grams = 3 cups
- 1.3 cups cooked black beans (1 can)
- optional toppings: lime wedges, cilantro, avocado, greek yogurt, crispy tortilla strips
- For the Enchilada Sauce: Combine all ingredients in blender and blend until smooth. Set aside.
- For the Soup: In a large sauce pot, warm the oil over medium heat. Sauté the chopped onions for about 5 minutes, stirring occasionally. Add the minced garlic, oregano, and cumin and cook for another 30 seconds.
- When the onions and garlic are soft and fragrant, add the canned tomatoes, maple syrup, enchilada sauce (from earlier), broth, and the salt. Stir well and cook over low-medium heat for about 20 minutes, stirring occasionally.
- Add the frozen vegetables and black beans, and cook for 10 more minutes. Taste and adjust seasoning, adding more salt or cayenne as desired.