Receta Meatless Monday! Enchilada Soup
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Meatless Monday! Enchilada Soup
I have always had a love for Mexican
inspired dishes and this soup is no exception. At first I wasn't to sure about
it because it has pumpkin in it, but once I tried it, I was hooked. I could
probably eat this soup once a week because it's so good! This soup is perfect
for a cold night and quick and easy to make in under 30 minutes (maybe even 20
depending on how fast you chop vegetables).
I know the picture doesn't really make
this soup look delicious, but it is! You could definitely mix it up a little
bit if you want too with the ingredients involved, such as adding peppers (of
any variety), shredded chicken if you wish, or maybe even some rice. I actually
get pretty excited about leftovers of this soup because I think it's even
better the next day. I wish I could take credit for coming up with it but it
originally is from Hungry
Girl, even though I changed a few things in the recipe. Hope you enjoy it!
Enchilada Soup
Makes 8 servings (about 1 cup)
Ingredients:
- - 3 cups vegetable stock
- - 1 cup celery, finely chopped
- - ½ cup yellow onion, chopped
- - 3 cups green enchilada sauce
- - 1 can (15 oz.) pumpkin (plain, not pie mix)
- - 1 cup frozen corn
- - hot sauce, to taste
- - shredded cheese, if desired
Directions:
1. Bring the vegetable stock to a boil in a medium
pot on the stove. Add the celery and onion to the stock, then simmer for 5
minutes.
2. Stir the enchilada sauce and pumpkin into the
vegetable stock and bring to a boil again. Stir in the corn and continue
cooking for about 5 minutes until the corn is cooked.
3. If desired, add hot sauce to the soup. Portion
into bowls and top with shredded cheese, if using.
Recipe adapted from Hungry
Girl
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