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Jennifer Bradley on 9.6.2017
This soup is amazing!! I wasn’t sure my husband would like this but he CHOWED down on this soup. 10/10 will make again. 
Vegetarian Enchilada Verde Soup
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Description
Tastes like the inside of an enchilada, minus 10,000 pounds of cheese.
Ingredients
- 2 Tablespoons Olive Oil
- 1 whole Small Onion, Chopped
- 1 whole Medium Zucchini Chopped
- 1 whole Green Bell Pepper, Stem And Seeds Removed, Chopped
- 3 cloves Garlic, Minced
- 1 teaspoon Cumin
- 28 ounces, fluid Canned Green Enchilada Sauce
- 1-½ cup Hot Water (if Using The Bouillon Cube)
- 2 cups Fresh Chopped Kale
- ½ cups Sour Cream
- Salt To Taste
- Tortillas Or Tortilla Chips, For Dipping And Serving
Preparation
Heat a soup pot with the olive oil to medium-high heat. Add the onion, zucchini, and pepper and saute for 5 minutes until the veggies start to soften. Add the garlic and the cumin and stir for 2 more minutes.
Pour in the enchilada sauce and the stock. Let the soup come to a boil, then stir in the kale and let it wilt for 5-10 minutes. Stir in the sour cream and taste the soup; add salt if you’d like to.
Serve with tortillas or chips and extra sour cream, if you’d like. Enjoy!
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