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Red Enchilada Soup


  • Author: Caitlin
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins
  • Yield: 4-6 1x

Ingredients

Scale
  • 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

Instructions

  1. For the Enchilada Sauce: Combine all ingredients in blender and blend until smooth. Set aside.
  2. 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.
  3. 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.
  4. Add the frozen vegetables and black beans, and cook for 10 more minutes. Taste and adjust seasoning, adding more salt or cayenne as desired.
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