Vegetarian Enchilada Soup with Beans and Rice
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 4.9 (19)

Vegetarian Enchilada Soup with Beans and Rice

NUTRITION · PER SERVING45M COOK
CAL 21%·PRO 30%
CARBS 62G59% OF CAL
13G FIBER0G ADDED0G INTRINSIC40G OTHER9G TOTAL SUGAR
FAT 15G31% OF CAL
4G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty one-pot vegetarian soup loaded with beans, rice, corn, and vegetables in an enchilada sauce. Topped with sour cream, avocado, and tortilla chips for a satisfying meal.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 medium yellow onion
  • 1 bell pepper
  • 1 jalapeño
  • 2 tsp avocado oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 4 cups low-sodium vegetable broth
  • 10 oz enchilada sauce ((a little over a cup))
  • 1 cup frozen corn (or extra if desired)
  • 1 can diced tomatoes ((15 oz))
  • 1 can black beans ((15 oz) drained and rinsed)
  • 1 can pinto beans ((15 oz) drained and rinsed)
  • 1/3 cup uncooked white rice
  • salt, pepper, and any additional cumin/chili powder to taste
  • sliced jalapeños
  • sour cream ((regular or vegan))
  • sliced or cubed avocado
  • fresh salsa or pico de gallo
  • grated cheddar or Mexican blend cheese ((skip for vegan))
  • fresh cilantro
  • chopped scallions
  • tortilla chips or strips
PREP
15M
SODIUM
1201MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.