Ingredients:
- 1 red or chocolate bell pepper, chopped
- 2 jalapeno peppers, chopped finely
- 1 (16 oz) bag frozen tex-mex mixed vegetables (corn, black beans, onions, & peppers, or equivalent)
Directions:
- Saute' onion, garlic, & chopped peppers in oil until translucent.
- Add: chicken or vegetable broth, diced tomatoes, enchilada sauce, black beans & corn, vegetable blend, lime juice, tomatillas, and seasonings.
- Simmer 20-30 minutes, then thicken with 3-4 tablespoons cornstarch (add cornstarch to a small amount of cool water until dissolved, then stir into pot). If soup seems too concentrated, you may add water.
- Simmer at a low boil for 10 minutes until thickened.
- Serve with tortilla chips, cheese, sour cream, pico de gallo and avocado slices for garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 506.23 Kcal (2119 kJ) | ||
| Calories from fat | 290.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.24g | 50% | |
|---|---|---|---|
| Cholesterol | 48.27mg | 16% | |
| Sodium | 1430.29mg | 60% | |
| Potassium | 1035.41mg | 22% | |
| Total Carbs | 37.32g | 12% | |
| Sugars | 12.89g | 52% | |
| Dietary Fiber | 7.01g | 28% | |
| Protein | 23.35g | 47% | |
| Vitamin C | 40.6mg | 68% | |
| Iron | 1.8mg | 10% | |
| Calcium | 90.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 81.86 Kcal (343 kJ) | ||
| Calories from fat | 46.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 50% | |
|---|---|---|---|
| Cholesterol | 7.81mg | 16% | |
| Sodium | 231.28mg | 60% | |
| Potassium | 167.42mg | 22% | |
| Total Carbs | 6.04g | 12% | |
| Sugars | 2.08g | 52% | |
| Dietary Fiber | 1.13g | 28% | |
| Protein | 3.77g | 47% | |
| Vitamin C | 6.6mg | 68% | |
| Iron | 0.3mg | 10% | |
| Calcium | 14.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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