Creamy Enchilada Soup -

Creamy Enchilada Soup

Prep Time 25

Cook Time 30

Servings

Calories 279kcal

Author Faith Ralphs

Ingredients

5 cups vegetable broth (use 7 cups for stovetop or slow cooker, as much more steams away)
1 3.5-oz can green chilies
1 large onion, peeled and quartered
2 red bell peppers, cored, seeded, and cut into large chunks or use 1 jar of roasted red peppers, drained and add after cooking before blending
4 medium white or sweet potatoes (or a combination), peeled and cut into large chunks mine totaled 2 pounds
3-4 cups cubed butternut squash (or two 10-oz frozen bags) see post for cutting tip
3 cloves garlic
2 teaspoons salt
3 teaspoons cumin
1 tablespoon chili powder
2 teaspoons oregano
2 teaspoons onion powder
2 teaspoons smoked paprika

Cashew Sour Cream (or use 1 cup of any sour cream or cream cheese)

1 cup raw cashews
1 cup water
3 tablespoons lemon or lime juice

Add after cooking

1 16-oz can tomato sauce
2 cans black beans, pinto beans, or white beans drained and rinsed
1-2 cups frozen corn

For serving (don't skip!)

1-2 cups pico de gallo see notes for homemade quick version
avocados, chopped
tortilla chips (optional)
hot sauce (optional)
sliced fresh or pickled jalepenos (optional)

Instructions

STOVETOP: In a large pot, combine 7 cups of vegetable broth, green chilies, onion, bell peppers, potatoes, butternut squash, garlic, salt, and spices. Over high heat, bring the soup to a boil. Reduce heat and simmer for about 20 minutes, covered, until the vegetables are tender when pierced with a fork. If too much liquid boils away, add just enough water to cover the vegeatbles, but not too much.
Go to step 5.
SLOW COOKER: Into the slow cooker, combine 7 cups of vegetable broth, green chilies, onion, bell peppers, potatoes, butternut squash, garlic, salt, and spices. Cover and cook on low for about 6 hours, or high for about 3 hours or until fragrant and vegetables are tender.
Go to step 5.
INSTANT POT: In the Instant Pot, combine 7 cups of vegetable broth, the green chilies, onion, bell peppers, potatoes, butternut squash, garlic, salt, and spices. Set to high pressure for 10 minutes, then either flip the valve (quick release) or let it decompress naturally (natural release), depending on what you have time for/need.
Go to step 5.
Make the cashew sour cream, if using (as opposed to any other sour cream or cream cheese you'd like). Blend the cashews, water, and lemon juice until very smooth and velvety.
Blend the soup by either using and immersion blender, or ladeling it in batches into a blender, being careful not to fill it too full and to leave some ventilation at the top of the blender so it doesn't explode from the heat. Pour the soup back into the pot.
Pour in the cashew sour cream and tomato sauce and stir until smooth and homogenous. Add the beans and corn. Season to taste with additional salt and pepper, or even more taco seasoning if you want more heat. Add pico de gallo to the whole pot of soup, or let everyone stir some into their bowl individually.
Serve the soup with pico de gallo, crushed tortilla chips, chopped cilantro, jalepenos.

Notes

To make homemade pico de gallo, chop up 3 large fresh tomatoes, 1/2 a red or yellow onion, and a handful of cilantro. Stir in the juice of a lime and a pinch of salt. Add diced jalepeno if desired. Use right away or make it advance and let it sit in the fridge.

Nutrition