Eosinophilic Esophagitis Friendly Vegan Enchilada Soup
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Learn more →Ingredients
6 servings
For the tortilla strips
- 6 corn tortillas, cut into ½-inch strips
- 2 tbsp olive oil, divided
- ¼ tsp salt
For the soup
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 can (28 oz) fire-roasted crushed tomatoes
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 4 cups vegetable broth
- 1 tbsp fresh lime juice
- salt and pepper, to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 medium avocado, sliced (optional)
- 2 limes, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp of the olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 10–12 minutes, flipping once halfway through, until crisp and lightly golden at the edges. Set aside.
- 2
Heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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