Vegetarian Enchilada Soup
This vegetarian enchilada soup tastes just like … you guessed it: enchiladas, but in soup form. Not only is it super tasty, it’s much quicker and easier than traditional enchiladas as it can be ready in just 20 minutes! It’s a super lazy, freezer friendly and filling meal that costs less than two dollars a serving.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 1 medium onion ¼ roughly chopped and the rest minced - $0.30
- 3 cloves of garlic one roughly chopped and two minced - $0.09
- 1 cup (240 ml) tomato sauce - $0.40
- 1 long green chili pepper about ¾ of it roughly chopped and the rest finely sliced - $0.48
- ½ teaspoon chili powder - $0.05
- 1 teaspoon ground cumin - $0.05
- ½ teaspoon dried oregano - $0.05
- 1/8 teaspoon dried thyme - $0.01
- 4 cups (1 litre) vegetable stock - $1.80
- 1 large sweet potato peeled and small diced - $1.28
- 1 can (340 grams / 12 oz) corn - $0.65
- 3 cups cooked black beans canned or cooked from 1 cup / 200 grams dried - $0.52
- 1/2 a red pepper diced - $0.90
- 2 small tortillas flour or corn for gf option, cut into strips - $0.25
- ½ teaspoon sea salt or to taste $0.03
- A small bunch of cilantro - $0.05
Preheat the oven to 175°C (350°F).
Heat a medium-sized pot over medium heat and add a splash of water. Add the minced onion and minced garlic and sautee until soft and transparent.
Meanwhile, prepare the enchilada sauce by blending the tomato sauce, ¼ roughly chopped onion, 1 roughly chopped clove of garlic, ¾ roughly chopped chili pepper, chili powder, cumin, oregano, and thyme in a food processor or blender.
When the onions are ready, add the sweet potato, vegetable stock and enchilada sauce to the pot. Bring to a boil then reduce the heat to a simmer and cook until the sweet potatoes are tender.
Meanwhile, place the tortilla strips on a baking pan and bake until crispy, just a minute or two. Watch them carefully so that they don’t burn.
When the sweet potatoes are ready, add the black beans, corn and red pepper and simmer for a couple more minutes to heat through. Add salt to taste.
Serve the soup with the crispy tortilla chips, a sprinkling of cilantro and the reserved ¼ thinly sliced chili pepper on top.
Calories: 405kcal | Carbohydrates: 83g | Protein: 17g | Fat: 2g | Sodium: 1650mg | Potassium: 1246mg | Fiber: 18g | Sugar: 14g | Vitamin A: 271.8% | Vitamin C: 41.3% | Calcium: 10% | Iron: 27.4%