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Easy and Healthy Enchilada Soup

Winter is finally here in Michigan. Sad face.

I have really enjoyed the mild, 40 degree, no jacket days. I didn’t miss the snow or the car doors freezing shut or not being able to breath when you walk outside.

But I knew it couldn’t last forever. Now we are at highs of 15 degrees and snow every day.

The good news? It’s soup weather!

I love making soup because it is so easy. I love when you can throw a bunch of stuff into a pot (or Crock Pot) and walk away. It is also very healthy and filling!

I had some beans and some tomatoes, so I figured I would throw together this delicious soup! One issue that I did have is that this recipe calls for a can of enchilada sauce. I usually always buy mild sauce, but for some reason, I bought hot enchilada sauce! So my soup came out extra spicy! If you like spice, get it hot, if not, stick with mild.

Adding yogurt/sour cream and avocado really help chill out the heat though.

And that is one thing I really love about this soup… There are so many ways to dress it up! You can add cheese, yogurt/sour cream, tortilla strips or avocado! Personally, I do them all! It makes for a really hearty, delicious meal. Sometimes I will serve a side salad, but this soup is filling enough to stand alone.

Enchilada Soup

Ingredients:

1 tbl olive oil

1 med onion

2 cloves garlic (minced)

1 14.5 oz can black beans (drained and rinsed)

1 14.5 oz  can pinto beans (drained and rinsed)

1 14.5 oz can fire roasted tomatoes

1 10 oz can of enchilada sauce

6 oz frozen corn

2-3 c vegetable broth

1 tbl cumin

1 tsp red pepper

1 tsp smoked paprika

salt and pepper to taste

Optional for topping:

Plain yogurt/sour cream

Cheese

Tortilla strips

Avocado

Directions:

  1. Heat oil in large stock pot over medium high heat. Add onions and garlic. Cook until soft/translucent. About 5 minutes.
  2. Add rest of ingredients to pot. Start with 2 cups of vegetable broth. If soup is too thick, add additional broth. Bring to boil over medium high heat. Reduce heat and simmer for an additional 20-25 minutes.
  3. Serve hot and garnish with your choice of toppings. I prefer all of them. 🙂
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Guacamole

I was under the impression that I hated guacamole… I’m not that big of a fan of avocados. However, when I tried this recipe that one of my good friends made, I fell in love!

I have tweaked it a bit and you should too!

Peel and seed avocados. Then mash. This is much easier if you do it before you add anything else!

 

I do not measure anything our for this recipe, I just eyeball it. This is how much onion I used.

 

And how much tomato.

 

Try not to eat the whole thing!
Ingredients
3 ripe Avocados
1/4 of an onion
1/2 of a tomato
Lime juice (about 1/2 of a lime per avocado- this is an estimate. Keep tasting until it’s right!)
Salt and pepper to taste (Do not forget this! I almost always do and you can tell something is missing.)

 

optional: chopped jalapeno
              cilantro

 

*This amount of ingredients is based on my taste. If you don’t like that much tomato in your guac, reduce it.

 

Also, the original recipe called for cilantro. My husband and I do not like cilantro that much and I was sick of buying a whole bundle for just a few sprigs, so I just left it out and it tastes totally fine without it.

 

Directions
1. Peel and seed avocados. Mash them up.
2. Add chopped onion, tomato, lime juice, salt and pepper. Stir it up!
3. Taste to make sure you like it – add more salt/pepper/lime juice if necessary.
4. Enjoy!
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