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Healthy Enchilada Soup Recipe

Laura Fuentes
  • minutes
  • Serves 6

INGREDIENTS

3 tbsp

oil (your choice)

2

garlic cloves, minced

1

medium onion, chopped

3 tbsp

chili powder

1 tsp

dried oregano

1 tsp

cumin

1/2 tsp

coarse salt

1/2 tsp

smoked paprika

4 cups

vegetable or chicken broth

2 oz

cans of Pinto beans, rinsed and drained.

1

bag of corn

1 oz

can of crushed, fire-roasted tomatoes

Toppings: avocado, shredded cheddar, green onions, fresh pico de gallo.