Phenomenal Phoods

Enchilada Soup

Ingredients:

• 2 tablespoons olive oil
• 1 small white onion, chopped
• 3 cloves garlic, minced
• 1 jalapeno, chopped
• 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (4.5 oz) can spicy green chiles
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (15 oz) can diced, fire-roasted tomatoes
• 1 cup enchilada sauce
• 1 teaspoon liquid smoke
• 5 cups vegetable broth*
• Avocado, tortilla strips, Greek yogurt, cilantro and extra jalapenos, for serving*

Instructions:

1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
2. Add onion, garlic and jalapeno and cook for 3 minutes.
3. Add spices and cook for another 2 minutes until fragrant, and veggies are softening.
4. Add remaining ingredients through the vegetable broth. Bring to a boil and reduce to a simmer for 15 minutes.
5. Serve with additional toppings such as avocado, tortilla strips, Greek yogurt, cilantro and sliced jalapeno.