Guys, I've been on such a soup kick lately. I don't know why. Maybe because I tend to be really inspired by the seasons when it comes to eating, and now that it's fall, I want to break out the sweaters and scarves and eat all the soup my little tummy can handle.
So obviously I'm drooling over this delicious-looking vegan enchilada soup from Vegan Yack Attack (although why anyone would name their food blog this is beyond me. Lol). Check out the photos and see what you think!! I haven't tried making it yet, but I'd like to soon. I might skip the tomatillo sauce on top, just to eliminate some of the steps and work. Thoughts??
Vegan Enchilada Soup with Tomatillo Sauce
Prep Time: 30 mins. Cook Time: 20 mins. Difficulty: Medium.
Makes 6 servings
What You'll Need
3 dried ancho chili peppers
4 cups water
2 28-oz cans whole peeled tomatoes
2 tablespoons tomato paste
1 cup white onion, diced
2 cloves garlic, minced
1 cup yellow corn, frozen
1 15-oz can black beans, rinsed and drained
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons cocoa powder
1/4 teaspoon cayenne pepper
2 cups baby spinach
4 small corn tortillas, sliced into 1/2-inch strips
salt & pepper to taste
FOR TOMATILLO SAUCE:
1 1/2 cup tomatillos, chopped
2/3 cups avocado, mashed
1/3 cup fresh cilantro
2 teaspoons fresh lime juice
1/3 teaspoon garlic salt (or to taste)
1 lime, sliced into wedges
1 small corn tortilla, sliced into quarters
Make the Soup
1. Bring a small pot of water to a boil. Boil dried ancho chilis until soft.
2. Once the peppers have cooked, place a large soup pot over medium heat and add 1/3 cup of the chili water. Add garlic and onions, and sauté until onions are translucent.
3. Meanwhile, in blender or food processor, puree the ancho peppers, whole peeled tomatoes, and tomato paste until smooth.
4. Add corn and black beans to soup pot, sautéeing until corn has fully thawed. Add tomato mixture and bring to a simmer.
5. When soup is simmering, season with chili powder, cumin, cocoa, cayenne, salt and pepper. Stir in spinach, and allow to cook a few minutes until wilted. Remove from heat.
6. About 10 minutes before serving, add tortilla strips to soup to allow them to soften.
Make the Sauce
Purée tomatillos, avocado, cilantro, lime juice and garlic salt together until smooth and creamy. Drizzle on top of each bowl before serving, or serve on the side.
Toast tortilla strips in the oven until crispy and golden. Crumble over each bowl, then garnish with a few cilantro leaves and a lime wedge.
Yummy! Seems pretty easy, despite the long ingredient list.