Vegetarian Enchilada Soup

Okay, this is hands down one of the very best soups I have ever made. Matt requests this soup often, and gives it a “15” on a scale of 1 to 10. Perfect for the winter, this soup has a heat of it’s own. You better believe our freezer is FULL of this stuff. Just make it. I promise it will not disappoint!

{Optional: you can add 2 large, shredded chicken breasts to the soup, but I can assure you that you won't need it - the soup is perfect on it's own!}

 

You Will Need:
{4} cups chicken stock
{2} tsp ground cumin
{2} tsp chili powder
{½}  tsp cayenne pepper
{1} 28 oz can diced tomatoes
{4-6} jalapeno peppers, minced
{1} green bell pepper, diced
{1} large onion, diced
{4} cloves garlic, minced
{2} 15 oz can black beans, rinsed and drained
{2} cups frozen corn
{½}  cup tomato paste
{8} oz Cotija cheese, crumbled
{8} oz Pepper Jack cheese, divided
{1} cup cilantro, chopped
Tortilla chips {Optional}

{A note about cotija cheese: Although difficult to find, you cannot substitute for another cheese. I visited 2 Harris Teeters and a Trader Joes before finding it at an International food store. You can also find it at select Food Lions, Walmarts and Compare Foods.}

 In a large pot, add broth and heat over medium heat. Dump cumin, chili powder, cayenne pepper, tomatoes, jalapenos, bell pepper, onion, and garlic into the pot. Simmer about 30 minutes, covered, until tomatoes have begun to break down.

Stir in black beans, corn, and tomato paste. Simmer 10 more minutes.

Add Cotija cheese, cilantro and half of the Pepper Jack cheese. Stir to melt. 

{Note: If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth.}

Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved Pepper Jack cheese and cilantro if desired.

ENJOY!