Jump to recipe
Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
40 mins
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Ingredients
- 1 Tbsp.
olive oil
- 1
onion, diced
- 2
red bell peppers, diced
- 2
jalapeño peppers (1 seeded and minced, 1 thinly sliced)
- 1 tsp.
ground cumin
- 2 tsp.
garlic powder
- 1 tsp.
kosher salt, plus more to taste
- 4 cups
low-sodium vegetable broth
- 1
(15-oz.) can red enchilada sauce
- 1 cup
frozen corn
- 1
(15-oz.) can diced tomatoes
- 1
(15-oz.) can black beans, drained and rinsed
- 1
(15-oz.) can pinto beans, drained and rinsed
- 6 oz.
tortilla chips
- 1 cup
shredded Mexican cheese blend
Black pepper, to taste
Sour cream and sliced avocado, for topping
Directions
- Step 1In a large pot, heat the olive oil over medium-high heat. Add the onion, bell peppers, minced jalapeño, cumin, garlic powder, and salt. Cook, stirring, until the vegetables begin to soften and char in spots, 7 to 8 minutes.
- Step 2Add the broth, enchilada sauce, corn, tomatoes, black beans, and pinto beans. Bring to a boil over high heat, then reduce the heat to medium and simmer until the soup is thickened and reduced slightly, 10 to 12 minutes.
- Step 3Meanwhile, preheat the broiler. Spread the tortilla chips in a single layer on a baking sheet and top with the cheese. Broil until the cheese is melted, 2 to 3 minutes, rotating the baking sheet as needed to avoid burning.
- Step 4Season the soup with salt and pepper to taste. Divide among bowls and top with the chips, sour cream, avocado, and sliced jalapeño.
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