Finally, another soup post! If you missed the soup recipe that I made earlier this month, you may not know that this month’s Love bloghop theme is #souplove. This means that I’ll be sharing a few soup recipes throughout the month of February, including this incredibly flavorful Loaded Enchilada Soup, right here. I’m pretty excited about it, I must say; enough to have run to Sprout’s to grab some ground cumin in the middle of making it! I mean, who runs out of Cumin? Clearly, that person is me, so I bought a bigger jar this time. 😀 In case you were wondering, it was SO worth it.
Way back in my freshman year of high school, I used to hang out in a little shopping center across from school with a group of punker kids after class was out. I basically had four options of places to eat at, mind you this was pre-veganism, there was Subway, a Donut Shop, a Mexican Food place and a Pizza spot. For the longest time I would always get the cheese enchiladas from the Mexican restaurant; cheese wrapped in a tortilla, topped with cheese and red sauce. Looking back at it, I cringe thinking of all of the greasy dairy in that thing. So, I set out to replace that memory with a lighter, more awesome spin on an enchilada.
The soup has a smooth tomato base, dotted with onions, corn, black beans and spinach. While the spices fill it with flavor, the tortilla strips add a different texture, and then there’s the creamy tomatillo avocado sauce on top. DELISH! Squeeze a little lime over it and garnish with cilantro and some baked tortilla strips to perfect the dish.
- 3 Dried Ancho Chili Peppers
- 4 cups Water
- 2- 28 oz Cans of Whole-Peeled Tomatoes
- 2 tablespoons Tomato Paste
- 1 cup White Onion, Diced
- 2 Cloves of Garlic, Minced
- 1 cup Frozen Yellow Corn
- 15 oz Can Black Beans, Rinsed and Drained
- 1 1/2 tablespoons Chili Powder
- 2 teaspoons Ground Cumin
- 2 teaspoons Cocoa Powder
- 1/4 teaspoon Cayenne Pepper
- Salt to Taste
- 2 cups Baby Spinach
- 4 Small Corn Tortillas, Sliced into 1/2
- 1 1/2 cups Tomatillos, Chopped
- 2/3 cups Avocado, Mashed
- 1/3 cup Fresh Cilantro, Loosely Packed
- 2 teaspoons Fresh Lime Juice
- 1/3 teaspoon Garlic Salt, or to taste
- 1 Lime, Sliced into wedges
- 1 Small Corn Tortilla, Sliced into 1/4
- Fill a small pot with the water and heat it to a boil, on your stove. Add the dried Ancho chili peppers to the water and cook until soft. Save 1/3 cup of the reconstituting water and place it into a large pot over medium heat. Add the onions and garlic in, and saute until the onions are clear.
- Puree the ancho peppers, whole-peeled tomatoes, and tomato paste together, in a blender until completely smooth.
- Add the corn and black beans to the sauteed onions, and cook until the corn is no longer frozen. Pour the tomato mixture into the pot and bring to a simmer. Stir in the chili powder, cumin, cocoa, cayenne and salt. Then fold in the spinach. Cook the soup until the spinach has become limp and has reduced in size. Add the tortilla strips to the soup approx. 10 minutes before serving.
- For the sauce, puree the tomatillos, avocado, cilantro, lime juice and garlic salt together until very smooth. You can either place a dollop of it on top of each bowl of soup, or put it in a squirt bottle for design making.
- Toast the tortilla strips in an oven or toaster oven until crispy and slightly golden. I broke them in half and put a couple of pieces on each bowl, along with a few leaves of cilantro and a lime wedge.
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g
You could also top this soup with some vegan cheese for a little added salt and texture; maybe next time I’ll do that and bring this a little closer to the enchiladas of my past. 😉
Check out some of the #souplove posts from other bloggers while you’re at it! 🙂