Kristen's Recipes


Title:   Enchilada Soup ****
Category:   Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian
1 1/4 c vegetable broth
10 corn tortillas- cut into 1/2 inch strips
1 c green enchilada sauce
1 can (10 oz.) red enchilada sauce
1 t ground cumin
1 c frozen corn- thawed
1 can (15 oz.) black beans- drained and rinsed
1 c soy milk
1 tomato- chopped
1 jalapeno pepper- seeded and minced
1 c shredded cheddar cheese- or non-dairy cheese
Directions:   Combine stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat. Stir in enchilada sauces and cumin. Stir in corn, beans, and milk; heat through. Divide among four bowls and garnish with diced tomato, jalapeno pepper and cheese. Serve with tortilla chips.
Makes:   4 servings