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We put together two of our all-time favourites, soup, and Mexican food! We came up with the most heartwarming recipe we've had in a while, Mexican Enchilada Soup. It has beans, cilantro, avocado, tortilla chips, we have it all in one bowl!
Mexican food is well known for being incredibly flavourful, fun, and absolutely delicious. At home, we are fans of enchiladas, I try to make them every now and then, but definitely not as much as we'd like to.
Enchiladas are a staple in Mexican cuisine and maybe one of its most famous dishes. In Mexico, you can find enchiladas in every household, at restaurants, and even street food vendors will serve enchiladas!
The idea is simple, similar to a taco, we have a rolled corn tortilla with a savoury filling. The main difference is that the tortilla is dipped in salsa before it's rolled and then drenched in more salsa after it's been rolled. And, for extra flavour and a pop of color, you add some toppings to it.
I was craving the heartwarming taste of enchiladas but I didn't have enough time to get my tortilla-rolling game going. So instead, I decided to use all the elements in enchiladas as an inspiration for a vegan soup.
It came out so good and it only took me 30 minutes to make. So, if you are in need of a quick meal here is a great option. And, it's made with really simple and affordable ingredients, which makes it a great recipe when you are on a budget.
This Mexican soup is super easy to make. The key, as it is for enchiladas, is to nail the salsa. In this case, we are using the salsa ingredients to make the broth. We can't simply use vegetable broth, so we are taking things up a notch with a few tricks.
First of all, I sautéd onion and garlic in a big pot until fragrant. Then, I added the veggie broth, the salsa, and crushed tomatoes. There is already a lot of flavour going on here! To season it, I just added a pinch of salt and our secret ingredient, cacao!
We want this concoction to simmer for a bit so we allow all the flavours to come out and mingle. Leave it for about 10 minutes and then add the beans. Keep the whole thing simmering for another 5 minutes and start getting ready to devour this amazing enchilada soup.
I like to serve this soup in individual bowls and then go crazy with the toppings. That way nothing gets soggy or lost in the pot. Once it's in the bowl, I add a portion of rice, avocado sliced, cilantro, and of course, some crispy tortilla chips.
At home, I usually make a big batch, and I recommend doing the same. Everyone will love it and you'll be handing out seconds without a doubt. Also, this is one of those dishes that tastes better the day after. So make sure you have extra for the next-day leftovers!
For the enchilada soup
For the topping
|Amount Per Serving|
|Calories 607||From Fat 159|
|% Daily Value*|
|Total Fat 18g||27.2%|
|Saturated Fat 3g||13.5%|
|Trans Fat 0g|
|Total Carbohydrate 96g||31.9%|
|Dietry Fiber 27g||106.2%|
|Vitamin A 836.67IU||16.7%|
|Vitamin B-12 0.06µg||1%|
|Vitamin B-6 0.77mg||38.5%|
|Vitamin C 25.92mg||43.2%|
|Vitamin D 0IU||0%|
|Vitamin E 5.03mg||16.8%|
|Vitamin K1 31.26µg||39.1%|
|Folic Acid 0µg|
|Pantothenic acid 2.48mg||24.8%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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