Oh my god do I love enchiladas…..in every shape and form. This recipe came about when I wanted to make some of my classic enchiladas, but was out of tortillas. Solution? Make it into a totally awesome soup.
Enchilada Soup:
- 2 Large Anaheim Chilies
- 3 Bell Peppers (I used one red, one orange, and one yellow)
- 1 Large White Onion
- 8 Garlic Cloves
- 1 Package Small White Mushrooms
- 1 Can Black Beans
- 1 Can Pinto Beans
- 3 Tablespoons Tomato Paste
- 1 Lemon
- Chilli Powder
- Oregano
- Smoked Paprika
- Salt
- Pepper
- Cumin
- Coriander
- 3 Cups Vegetable Stock
- Hot water
Toppings:
- Cilantro
- Sour Cream
- Cheese
- Tortilla Strips
- Jalepeños
The key ingredient to flavor this soup is the anaheim peppers. After you chop all of your veggies (try to cut them all to be the same size) you will start by getting the anaheim peppers into a hot pot with a little olive oil. These guys will need to sear until they get some char on the edges.
Once you get the peppers to this point, you can dump in all of your other veggies and spices. I don’t usually measure my spices, but I would recommend starting with a tablespoon of each and tasting the soup as you go along to decide if you need more. Give it a good mix and let it cook until the onions look soft.
Rinse the beans and toss those in the pot along with the tomato paste and vegetable stock. Let the entire mixture cook for 10 minutes until it becomes really thick and stew-like. Give the mixture a squeeze of lemon juice and taste everything to make sure your seasonings are well balanced to what you like. The last step is to add water until the soup is at the consistency that you want. Yummy!
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