Easy Vegan Enchilada Soup
Ingredients
- 2 tbsp avocado oil
- 3/4 cup chopped onions
- 1 bell pepper
- 4 cloves garlic, minced
- 2 cups enchilada sauce (mild)
- 2 tsp paprika
- 2 tsp cumin
- 2 tsp garlic powder
- 2 cups vegetable broth
- 2 15 oz cans black beans
- 1 cup peeled corn
- 1 cup corn chips (restaurant style)
- salt and pepper to taste
- 1 jalapeño
- vegan shredded cheese
- avocado
Preparation
In a deep saucepan over medium heat, sauté chopped onions in 2 tablespoons avocado oil.
Add garlic and sauté for about 4 minutes.
Next add enchilada sauce and seasoning, black beans, corn, vegetable broth.
Cook for 15 minutes over medium heat.
Add the corn chips.
Serve the soup in bowls.
Garnish with avocado, sliced jalapeños, vegan shredded cheese
