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- 1 tablespoon olive oil - 1 onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 2 medium zucchini, diced - 1 cup corn kernels (fresh or frozen) - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes with green chilies - 4 cups vegetable broth - 2 tablespoons enchilada sauce (store-bought or homemade) - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - 1 avocado, diced - Fresh cilantro, for garnish - Lime wedges, for serving Let’s break down the ingredients. First, you need olive oil. This helps to sauté the veggies. Next, gather your vegetables: onion, garlic, bell peppers, zucchini, and corn. These give the soup a fresh taste. Then, we add beans and tomatoes. Black beans add protein. Diced tomatoes with green chilies give it a nice kick. Next, we have broth and enchilada sauce. They create a rich base for the soup. Don’t forget the spices! Ground cumin and chili powder add depth. Salt and pepper enhance all the flavors. Finally, we top it off with shredded cheese, diced avocado, and fresh cilantro. Lime wedges add a zesty finish. These ingredients come together to make a warm and filling dish. You can mix and match to fit your taste. This soup is not only easy to make but also satisfying. Enjoy creating this loaded veggie enchilada soup! To start, heat 1 tablespoon of olive oil in a large pot over medium heat. Next, add 1 diced onion. Sauté it for about 3 to 4 minutes until it turns translucent. This step gives a nice base flavor. After that, add 3 cloves of minced garlic. Cook it for 1 minute until it smells great. Now, stir in 1 diced red bell pepper, 1 diced yellow bell pepper, and 2 medium diced zucchinis. Sauté these veggies for about 5 to 7 minutes. You want them to become slightly soft but still crunchy. Once the base is ready, it’s time to add more flavor. Add 1 cup of corn kernels, 1 can of black beans that you rinsed and drained, and 1 can of diced tomatoes with green chilies to the pot. Stir everything well. Next, pour in 4 cups of vegetable broth. This makes the soup nice and hearty. Don’t forget to add 2 tablespoons of enchilada sauce, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Season with salt and pepper to taste. Mix all the ingredients well. Now, bring the soup mixture to a boil. Once it starts boiling, reduce the heat to low. Let it simmer for about 15 to 20 minutes. This time allows all the flavors to blend together nicely. After simmering, taste the soup. Adjust the seasoning if needed. You can add more salt or chili powder if you like it spicier. This soup should be full of flavor and ready to enjoy! To make your Loaded Veggie Enchilada Soup truly shine, focus on the base. Start by sautéing the onion and garlic until soft. This step builds a great flavor. Use medium heat and don't rush it. Let the garlic become fragrant, about one minute. Next, add the red and yellow bell peppers and zucchini. Cook them until they soften, about five to seven minutes. This helps release their natural sweetness. For flavor enhancement, you can add a bit more enchilada sauce. This will deepen the taste. If you love heat, consider more chili powder. Taste as you go to find the right balance. For the best texture, let the soup simmer at low heat. This allows the flavors to blend. A good simmer also thickens the soup. Aim for about 15 to 20 minutes. Stir occasionally to keep things from sticking. Garnishing your soup can take it to the next level. Top each bowl with shredded cheese. A sprinkle of diced avocado adds creaminess. Fresh cilantro gives a nice pop of color and flavor. Serve lime wedges on the side. A squeeze of lime brings a bright taste. Pair your Loaded Veggie Enchilada Soup with crusty bread or tortilla chips. Both are great for dipping. You can also serve it with a fresh salad for a complete meal. {{image_2}} You can easily change the taste of your Loaded Veggie Enchilada Soup. Start with the veggies. Try adding: - Spinach - Mushrooms - Carrots - Sweet potatoes These options bring new flavors and textures. You can also swap beans or protein. Use: - Chickpeas - Lentils - Grilled chicken - Tofu Mix and match to fit your taste. This soup is flexible and fun. Do you like your soup mild or spicy? Adjust the spice to your liking. To make it milder, reduce the chili powder. For more heat, add extra chili powder or even crushed red pepper. You can also try different spices like: - Smoked paprika - Oregano - Cayenne pepper These spices add depth and warmth. Experiment until you find your favorite balance! To store leftovers, let the soup cool first. Pour it into an airtight container. This keeps it fresh. You can store it in the fridge for up to four days. If you want to freeze the soup, use freezer-safe bags or containers. Leave some space at the top for expansion. This soup can last for about three months in the freezer. When you're ready to eat, thaw the soup in the fridge overnight. To reheat, pour it into a pot over medium heat. Stir often until it’s hot. You can also microwave it in a safe bowl. Just remember to stir halfway through. Enjoy your warm, hearty soup! What is the best way to thicken enchilada soup? The best way to thicken enchilada soup is to simmer it longer. This helps the liquid reduce. You can also add a slurry of cornstarch and water. Mix one tablespoon of cornstarch with two tablespoons of water. Stir it in and let it cook for a few more minutes. Can I use fresh vegetables instead of frozen? Yes, you can use fresh vegetables! Fresh bell peppers, zucchini, and corn taste great in this soup. Just chop them up and add them to the pot. Fresh veggies may add a crunchier texture, making your soup even more delightful. How can I make this soup vegan/dairy-free? To make this soup vegan, skip the cheese and use vegetable broth. You can also add avocado for creaminess. For a fun twist, try using a dairy-free cheese on top. Many brands offer tasty options that melt well. What are the best toppings for Loaded Veggie Enchilada Soup? The best toppings include shredded cheese, diced avocado, and fresh cilantro. You can also add lime wedges for a zesty kick. For extra crunch, try tortilla strips or crushed tortilla chips. They add a fun texture to each bite! This blog covered how to make a tasty Loaded Veggie Enchilada Soup. We explored the key ingredients, from fresh veggies to spices and toppings. I shared step-by-step cooking methods, along with handy tips for great flavor and texture. You can customize the soup for more variety or spice. Finally, we discussed storing leftovers and answered common questions. Try this recipe, and enjoy a hearty meal that fits your taste. Cooking can be fun and easy!

Loaded Veggie Enchilada Soup

Warm up your taste buds with this loaded veggie enchilada soup! Packed with fresh ingredients like zucchini, black beans, and vibrant bell peppers, this hearty dish is easy to make and full of flavor. Perfect for a cozy dinner, it features a zesty blend of spices topped with melted cheese and creamy avocado. Ready in just 40 minutes, this soup is a healthy choice that your family will love. Click through to explore the full recipe and enjoy a veggie delight!
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Ingredients
  

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

2 medium zucchini, diced

1 cup corn kernels (fresh or frozen)

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) diced tomatoes with green chilies

4 cups vegetable broth

2 tablespoons enchilada sauce (store-bought or homemade)

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

1 avocado, diced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.

    Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.

      Stir in the diced red and yellow bell peppers and zucchini. Sauté for about 5-7 minutes until the vegetables are slightly softened.

        Add the corn, black beans, diced tomatoes with green chilies, vegetable broth, enchilada sauce, ground cumin, chili powder, salt, and pepper to the pot. Stir to combine.

          Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld and the soup to thicken slightly.

            Taste and adjust the seasoning as necessary, adding more salt or chili powder to increase heat if desired.

              Serve the soup hot, topped with shredded cheese, diced avocado, and fresh cilantro. Offer lime wedges on the side for an extra burst of flavor.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6