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- 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 2 medium zucchinis, diced - 1 cup corn kernels (fresh or frozen) - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes with green chilies - 4 cups vegetable broth - 2 tablespoons enchilada sauce (store-bought or homemade) - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - 1 ripe avocado, diced - Fresh cilantro, chopped, for garnish - Lime wedges, for serving - Sour cream - Jalapeños - Tortilla strips The ingredients for Loaded Veggie Enchilada Soup are simple yet vibrant. Each one plays an important role in the dish. The olive oil starts the cooking process. It helps to sauté the onion and garlic. The onion adds sweetness, while garlic gives a rich flavor. Bell peppers come next. They add color and crunch. I like using both red and yellow for variety. Zucchini adds a soft texture that complements the other veggies. Corn brings a sweet bite. Black beans add protein and fiber. The diced tomatoes with green chilies add a spicy kick. They also make the soup hearty. Vegetable broth is the base of the soup. It keeps everything moist and flavorful. Enchilada sauce adds depth and spice. Ground cumin and chili powder round out the taste with warmth. For serving, cheese melts beautifully on top. Avocado adds creaminess. Fresh cilantro gives a bright finish. Lime wedges offer a refreshing twist. Optional toppings like sour cream, jalapeños, and tortilla strips enhance the soup. They allow you to customize each bowl. This soup is not just filling; it’s a feast for the eyes and the palate. - Sautéing onions and garlic Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add 1 medium diced onion. Cook for about 3-4 minutes until it turns soft and clear. Then, mix in 3 minced garlic cloves. Keep cooking for another minute until the garlic smells good but does not brown. - Adding bell peppers and zucchini Next, toss in 1 diced red bell pepper, 1 diced yellow bell pepper, and 2 diced zucchinis. Stir and cook for 5-7 minutes. The veggies should become soft but still a bit crunchy. - Mixing in remaining ingredients Now, stir in 1 cup of corn, 1 can of black beans (rinsed and drained), and 1 can of diced tomatoes with green chilies. Add 4 cups of vegetable broth, 2 tablespoons of enchilada sauce, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Don’t forget to add salt and pepper to taste! Mix everything well. - Simmering the soup Raise the heat to bring the soup to a boil. Once it boils, reduce the heat to low. Let it simmer for 15-20 minutes. This helps all the flavors come together and makes the soup a bit thicker. - Topping with cheese and avocado Serve the soup hot in bowls. Top each bowl with 1 cup of shredded cheese and 1 diced avocado. Add a sprinkle of chopped fresh cilantro for color and flavor. - Serving with lime wedges Offer lime wedges on the side. A squeeze of lime adds a bright kick to each bite! - Adjusting spices to taste: Start with the basic spices like ground cumin and chili powder. Add these in small amounts. Taste your soup as you cook. If you want more kick, add more chili powder. Prefer a milder flavor? Cut back on spices. Always season to your liking. - Tips to retain vegetable crunch: To keep your veggies crispy, cook them just until soft. Avoid overcooking. Sautéing bell peppers and zucchini for five to seven minutes works well. This keeps their bright colors and crunch. Adding them towards the end of cooking can help too. - Best types of pots or skillets to use: A large pot is best for this soup. A Dutch oven works great too. It holds heat well and cooks evenly. Choose a pot with a lid to help simmer. A non-stick skillet can also be handy for sautéing. - Adjusting ingredients for larger families: If you're cooking for more people, double the recipe. Use two cans of black beans and more veggies. You can easily add more vegetable broth as well. This way, everyone gets a hearty serving. If needed, keep toppings like cheese and avocado the same. This keeps it simple and quick. {{image_4}} You can easily change the soup by adding protein. If you want chicken, cook shredded chicken in the pot first. Then add the veggies. This gives the soup a savory depth. You can also use tofu if you prefer a plant-based option. Just cube firm tofu and add it with the veggies. Beans are another great option. You can use black beans, pinto beans, or chickpeas. Each type of bean adds its own taste and texture. Mix and match to find your favorite combo. To spice things up, add more chilies. You can use fresh jalapeños or chipotle peppers. This will give your soup a warming kick. If you prefer a milder flavor, try adding herbs like oregano or thyme. These herbs bring a warm, earthy taste to the soup. Experiment with smoked paprika, too. It adds a rich, smoky flavor that complements the other ingredients well. Adjust the spices to suit your taste. To make this soup fully vegan, skip the cheese topping. Instead, try using nutritional yeast for a cheesy flavor. It’s a great vegan alternative. Use vegetable broth to keep it plant-based and full of flavor. For gluten-free options, check your enchilada sauce and vegetable broth. Some brands may add gluten. You can also make your own enchilada sauce at home to ensure it’s gluten-free. This way, everyone can enjoy this tasty soup! To store leftovers, let the soup cool first. Place it in an airtight container. This keeps the flavors fresh and safe. You can store it in the fridge for up to three days. When you want to eat it, just reheat it on the stove or microwave. Stir it well to ensure even heating. To freeze the soup, let it cool completely before packing. Use freezer-safe containers or bags for this step. Leave some space at the top since the soup will expand when frozen. This soup can last up to three months in the freezer. When you're ready to enjoy it, thaw it overnight in the fridge. Then, reheat it on the stove or microwave until warm. Stir every few minutes to help it heat evenly. In the fridge, Loaded Veggie Enchilada Soup lasts about three days. If you freeze it, it can last up to three months. Always check for any off smells or changes in texture before eating. If it seems off, throw it away to be safe. Keeping track of your leftovers helps avoid waste and ensures you enjoy every bite! Yes, you can prepare this soup ahead of time. To do this, follow these tips: - Cook the soup: Make the soup as directed and let it cool. - Store it: Place the soup in an airtight container. - Refrigerate: It stays fresh for up to 3 days in the fridge. - Reheat: Warm it on the stove over low heat, stirring occasionally. To add heat to your Loaded Veggie Enchilada Soup, try these ideas: - Jalapeños: Chop fresh jalapeños and add them while cooking. - Hot sauce: Drizzle your favorite hot sauce into the soup. - Spicy enchilada sauce: Use a spicier brand of enchilada sauce. - Cayenne pepper: Sprinkle a bit of cayenne into the mix for extra kick. Yes, you can easily swap ingredients based on what you have. Here are some options: - Beans: Use pinto beans or kidney beans instead of black beans. - Peppers: Substitute with green bell peppers or even poblano peppers. - Zucchini: Replace zucchini with yellow squash or carrots for a different texture. - Broth: Vegetable broth can be swapped with chicken broth for more flavor. If you need to replace key items, keep the flavor profile in mind. Aim for similar tastes and textures for the best results. This blog post covered how to make Loaded Veggie Enchilada Soup. We went through the main ingredients, preparation steps, and cooking process. You also learned about tips for flavor and storage. Remember, you can swap ingredients or adjust spices to fit your taste. Making this soup is fun, and you can change it for any diet. Enjoy crafting a meal that warms not just your body, but also your heart. Dive in and let your creativity shine!

Loaded Veggie Enchilada Soup

Warm up your meal times with this delicious Loaded Veggie Enchilada Soup! Packed with fresh veggies, black beans, and flavorful spices, this easy recipe is perfect for a cozy dinner. With just 40 minutes of prep and cooking, you can enjoy a rich, comforting bowl topped with cheese, avocado, and cilantro. Discover the full recipe now and transform your kitchen into a hub of tasty goodness your family will love!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

2 medium zucchinis, diced

1 cup corn kernels (fresh or frozen)

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

1 can (15 oz) diced tomatoes with green chilies

4 cups vegetable broth

2 tablespoons enchilada sauce (store-bought or homemade)

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

1 ripe avocado, diced

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion, sautéing for about 3-4 minutes until it becomes translucent and fragrant.

    Add the minced garlic to the pot and continue to cook for another minute, stirring occasionally, until the garlic is aromatic but not browned.

      Introduce the diced red and yellow bell peppers along with the zucchini into the pot. Sauté the mixture for approximately 5-7 minutes, until the vegetables soften but still maintain a slight crunch.

        Stir in the corn, black beans, diced tomatoes with green chilies, vegetable broth, enchilada sauce, ground cumin, chili powder, and a pinch of salt and pepper. Mix well to unify all ingredients.

          Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low and allow it to simmer for about 15-20 minutes. This simmering time helps the flavors meld beautifully and thickens the soup slightly.

            Taste your soup and adjust the seasoning if needed, adding more salt or chili powder for an extra kick of flavor.

              Serve the soup hot in bowls, generously topping each serving with shredded cheese, diced avocado, and a sprinkle of fresh cilantro. Offer lime wedges on the side for an invigorating burst of citrus flavor.

                - Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6

                  - Presentation Tips: For a colorful display, layer the toppings neatly on the soup and consider serving with tortilla chips on the side for an added crunch!