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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a great recipe that I adapted from a Chicken Tortilla Soup recipe. It's vegan! Ingredients:
1 large onion, diced |
1 tablespoon olive oil |
1 (15 ounce) can black beans, drained and rinsed |
1 (15 ounce) can red beans, drained and rinsed |
1 (15 ounce) can great northern beans, drained and rinsed |
1 (15 ounce) can diced tomatoes |
2 (4 ounce) cans mild green chilies |
1 (15 ounce) can enchilada sauce |
2 garlic cloves, minced |
1 (15 ounce) can vegetable broth |
1 teaspoon cumin |
1 teaspoon chili powder |
1/4 teaspoon black pepper |
1 bay leaf |
10 ounces frozen corn |
1 bunch cilantro, chopped |
Directions:
1. Saute onions and garlic.
2. Layer the drained beans on top of onions. Add diced tomatoes and their juice, green chilies, enchilada sauce, vegetable broth, spices and bay leaf.
3. Cook 1 of 2 ways. Slow cooker: cook on low for 6-8 hours. Pressure cooker: Cook for 3 minutes after weight starts rocking. Reduce pressure quickly.
4. Remove bay leaf. Stir in corn and cilantro.
5. Serve with tortilla strips, avocado. Optional: shredded cheese, sour cream.
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