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    Dinner

    Vegetarian Enchilada Soup

    6 servings

    porciones

    30 minutes

    tiempo activo

    40 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    1 tbsp. olive oil

    1 onion, diced

    2 red bell peppers, diced

    2 jalapeño peppers (1 seeded and minced, 1 thinly sliced)

    1 tsp. ground cumin

    2 tsp. garlic powder

    1 tsp. kosher salt, plus more to taste

    4 c. low-sodium vegetable broth

    1 (15-oz.) can red enchilada sauce

    1 c. frozen corn

    1 (15-oz.) can diced tomatoes

    1 (15-oz.) can black beans, drained and rinsed

    1 (15-oz.) can pinto beans, drained and rinsed

    6 oz. tortilla chips

    1 c. shredded Mexican cheese blend

    Black pepper, to taste

    Sour cream and sliced avocado, for topping

    Instrucciones

    In a large pot, heat the olive oil over medium-high heat. Add the onion, bell peppers, minced jalapeño, cumin, garlic powder, and salt. Cook, stirring, until the vegetables begin to soften and char in spots, 7 to 8 minutes.

    Add the broth, enchilada sauce, corn, tomatoes, black beans, and pinto beans. Bring to a boil over high heat, then reduce the heat to medium and simmer until the soup is thickened and reduced slightly, 10 to 12 minutes.

    Meanwhile, preheat the broiler. Spread the tortilla chips in a single layer on a baking sheet and top with the cheese. Broil until the cheese is melted, 2 to 3 minutes, rotating the baking sheet as needed to avoid burning.

    Season the soup with salt and pepper to taste. Divide among bowls and top with the chips, sour cream, avocado, and sliced jalapeño.

    Nutrición

    Tamaño de la Porción

    -

    Calorías

    485

    Grasa Total

    17 g

    Grasa Saturada

    6 g

    Grasa No Saturada

    -

    Grasa Trans

    0 g

    Colesterol

    22 mg

    Sodio

    1345 mg

    Carbohidratos Totales

    51 g

    Fibra Dietética

    15 g

    Azúcares Totales

    11 g

    Proteína

    20 g

    6 servings

    porciones

    30 minutes

    tiempo activo

    40 minutes

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    1 tbsp. olive oil

    1 onion, diced

    2 red bell peppers, diced

    2 jalapeño peppers (1 seeded and minced, 1 thinly sliced)

    1 tsp. ground cumin

    2 tsp. garlic powder

    1 tsp. kosher salt, plus more to taste

    4 c. low-sodium vegetable broth

    1 (15-oz.) can red enchilada sauce

    1 c. frozen corn

    1 (15-oz.) can diced tomatoes

    1 (15-oz.) can black beans, drained and rinsed

    1 (15-oz.) can pinto beans, drained and rinsed

    6 oz. tortilla chips

    1 c. shredded Mexican cheese blend

    Black pepper, to taste

    Sour cream and sliced avocado, for topping

    Instrucciones

    1

    In a large pot, heat the olive oil over medium-high heat. Add the onion, bell peppers, minced jalapeño, cumin, garlic powder, and salt. Cook, stirring, until the vegetables begin to soften and char in spots, 7 to 8 minutes.

    2

    Add the broth, enchilada sauce, corn, tomatoes, black beans, and pinto beans. Bring to a boil over high heat, then reduce the heat to medium and simmer until the soup is thickened and reduced slightly, 10 to 12 minutes.

    3

    Meanwhile, preheat the broiler. Spread the tortilla chips in a single layer on a baking sheet and top with the cheese. Broil until the cheese is melted, 2 to 3 minutes, rotating the baking sheet as needed to avoid burning.

    4

    Season the soup with salt and pepper to taste. Divide among bowls and top with the chips, sour cream, avocado, and sliced jalapeño.