Vegetarian Enchilada Soup

This vegetarian enchilada soup is a combination of spicy flavors and a creamy texture that’s loaded with black beans and vegetables for an enticing meal! Its so easy to make on the stove or in a crockpot.

Ingredients:

• 1 tablespoon olive oil

• 1 yellow onion, diced

• 1 green bell pepper, chopped

• 1 small jalapeño seeded and diced (optional)

• 2 cups vegetable broth

• 1 cup enchilada sauce

• 1 cup corn

• 1 (10oz) can diced tomatoes with green chilis

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

• 4 oz cream cheese ( I accidently used the entire block & honestly it was a very good mistake )

Instructions:

1. In a large pot, add the olive oil, onion, bell pepper, and jalapeño.

2. Cook over medium heat for 10 minutes, stirring frequently until the vegetables have softened.

3. Add the broth, enchilada sauce, corn, tomatoes, and black beans.

4. Turn heat to medium-high and simmer for 15 minutes.

5. Reduce heat to low, then add cream cheese.

6. Stir until combined. Keep on a low heat until ready to serve.

I served mine with lime tortilla chips and that was a yummy combination. This is seriously and easy weeknight meal or even meal prep, which is what I used it for.

Well As Always Thank For Ready

XoXo Nikki