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Vegetarian Enchilada Soup with Beans and Rice Recipe

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This recipe for Vegetarian Enchilada Soup with Beans and Rice is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 7 oz can diced green chilies
2 tsp 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
⅓ cup uncooked white rice
salt, pepper, and any additional cumin/chili powder to taste
Directions:
Directions:
Bring a large pot or dutch oven to medium-high heat with 2 tsp oil. Add canned chilies and spices and sauté for a minute.

Next add vegetable broth, enchilada sauce, frozen corn, and diced tomatoes (in juices). Drain and rinse beans and add them as well.

Bring soup to a boil then add rice. Reduce heat to simmer and cook 20-25 minutes, stirring occasionally for the first few minutes to prevent rice from sticking. Brown rice may require extra cook time, adjust as needed. Once rice is fluffed and tender, the soup is ready!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 Minutes
Personal Notes:
Personal Notes:
This one-pot Vegetarian Enchilada Soup is simply the best! Each bowl is loaded with tasty veggies, beans, and rice, then topped with all your favorite toppings for tons of flavor in every bite.

 

 

 

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