Winter is finally here in Michigan. Sad face.
I have really enjoyed the mild, 40 degree, no jacket days. I didn’t miss the snow or the car doors freezing shut or not being able to breath when you walk outside.
But I knew it couldn’t last forever. Now we are at highs of 15 degrees and snow every day.
The good news? It’s soup weather!
I love making soup because it is so easy. I love when you can throw a bunch of stuff into a pot (or Crock Pot) and walk away. It is also very healthy and filling!
I had some beans and some tomatoes, so I figured I would throw together this delicious soup! One issue that I did have is that this recipe calls for a can of enchilada sauce. I usually always buy mild sauce, but for some reason, I bought hot enchilada sauce! So my soup came out extra spicy! If you like spice, get it hot, if not, stick with mild.
Adding yogurt/sour cream and avocado really help chill out the heat though.
And that is one thing I really love about this soup… There are so many ways to dress it up! You can add cheese, yogurt/sour cream, tortilla strips or avocado! Personally, I do them all! It makes for a really hearty, delicious meal. Sometimes I will serve a side salad, but this soup is filling enough to stand alone.
1 tbl olive oil
1 med onion
2 cloves garlic (minced)
1 14.5 oz can black beans (drained and rinsed)
1 14.5 oz can pinto beans (drained and rinsed)
1 14.5 oz can fire roasted tomatoes
1 10 oz can of enchilada sauce
6 oz frozen corn
2-3 c vegetable broth
1 tbl cumin
1 tsp red pepper
1 tsp smoked paprika
salt and pepper to taste
Optional for topping:
Plain yogurt/sour cream
- Heat oil in large stock pot over medium high heat. Add onions and garlic. Cook until soft/translucent. About 5 minutes.
- Add rest of ingredients to pot. Start with 2 cups of vegetable broth. If soup is too thick, add additional broth. Bring to boil over medium high heat. Reduce heat and simmer for an additional 20-25 minutes.
- Serve hot and garnish with your choice of toppings. I prefer all of them. 🙂