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Vegetarian Enchilada Verde Soup


  • Total Time: 30 minutes

Ingredients

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  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 medium zucchini, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 28 ounces canned green enchilada sauce
  • 1 chicken bouillon cube, dissolved in 1 1/2 cups water, or 1-2 cups chicken stock
  • 2 cups chopped fresh kale
  • 1/2 cup sour cream
  • salt, to taste
  • tortillas or tortilla chips, for dipping and serving

Instructions

  1. Heat a soup pot with the olive oil to medium-high heat. Add the onion, zucchini, and pepper and saute for 5 minutes until the veggies start to soften. Add the garlic and the cumin and stir for 2 more minutes. Pour in the enchilada sauce and the stock. Let the soup come to a boil, then stir in the kale and let wilt for 5-10 minutes.
  2. Stir in the sour cream and taste the soup; add salt if you'd like to.
  3. Serve with tortillas or chips and extra sour cream, if you'd like. Enjoy!
  • Prep Time: 15
  • Cook Time: 15

Nutrition

  • Serving Size: 4
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