Vegetarian Enchilada Soup with Hominy and Beans

Beans, green chiles, and diced tomatoes are simmered with vegetables and served with tortilla chips in this flavorful vegetarian enchilada soup.

Ingredients

2	tablespoons vegetable oil
1	cup chopped onion
1	cup chopped green bell peppers
2	cloves garlic, minced
4	cups drained canned white hominy
2	(14.5 ounce) cans diced tomatoes with green chile peppers
2	(14 ounce) cans vegetable broth
2	(14 ounce) cans mild red enchilada sauce
1	(15 ounce) can black beans, undrained
1	(15 ounce) can red kidney beans, undrained
2	(4.5 ounce) cans diced green chile peppers
2	(2.25 ounce) cans sliced black olives, drained
1	pinch salt to taste
8	ounces corn tortilla chips, or to taste
1⁄4	cup sour cream, or to taste
1⁄4	cup shredded Mexican cheese blend, or to taste

Instructions

• 1. In a large stockpot, heat vegetable oil over medium heat. Add chopped onion, green bell peppers, and minced garlic. Cook and stir until onion and bell peppers are tender, for about 2 to 3 minutes.
  2. Add drained canned white hominy, diced tomatoes with green chile peppers, vegetable broth, mild red enchilada sauce, black beans, red kidney beans, diced green chile peppers, and sliced black olives to the onion mixture. Bring to a boil, then reduce heat to medium-low and simmer for approximately 20 minutes to allow the flavors to combine. Season the soup with salt to taste.
  3. To serve, place corn tortilla chips into serving bowls and top with the soup. Garnish each bowl with a dollop of sour cream and a sprinkle of shredded Mexican cheese blend.

Jul 18, 2024