Creamy Enchilada Soup
Cozy up to this creamy soup that’s packed with protein and loaded with flavor shortcuts.
Ingreadient :
- 2 Tbsp. extra-virgin olive oil
- 1 cup chopped red onion (from 1 onion)
- 4 cloves garlic, finely chopped (about 4 tsp.)
- 3 cups lower-sodium vegetable or chicken broth
- 1 cup salsa verde (from a 16-oz. bottle)
- 2 15.5-oz. cans lower-sodium white beans, drained and rinsed
- 1 10-oz. bag frozen sweet corn
- 2 4-oz. cans diced mild green chiles
- 1 1-oz. envelope taco seasoning mix (about 1/4 cup)
- 1 cup sour cream
- Sliced avocado, fried tortilla strips or crushed tortilla chips, cilantro, sliced jalapeño, and/or shredded Monterey Jack, for topping (optional)
Direction :
- 2 Tbsp. extra-virgin olive oil
- 1 cup chopped red onion (from 1 onion)
- 4 cloves garlic, finely chopped (about 4 tsp.)
- 3 cups lower-sodium vegetable or chicken broth
- 1 cup salsa verde (from a 16-oz. bottle)
- 2 15.5-oz. cans lower-sodium white beans, drained and rinsed
- 1 10-oz. bag frozen sweet corn
- 2 4-oz. cans diced mild green chiles
- 1 1-oz. envelope taco seasoning mix (about 1/4 cup)
- 1 cup sour cream
- Sliced avocado, fried tortilla strips or crushed tortilla chips, cilantro, sliced jalapeño, and/or shredded Monterey Jack, for topping (optional)
