Hearty Vegetarian Enchilada Soup

By Jenna Branson

4.8 / 5

15min

27min

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2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped green bell peppers
2 cloves garlic minced
4 cups drained canned white hominy
2 (14.5 ounce) cans diced tomatoes with green chile peppers
2 (14 ounce) cans vegetable broth
2 (14 ounce) cans mild red enchilada sauce
1 (15 ounce) can black beans undrained
1 (15 ounce) can red kidney beans undrained
2 (4.5 ounce) cans diced green chile peppers
2 (2.25 ounce) cans sliced black olives drained
1 pinch salt to taste
8 ounces corn tortilla chips or to taste
¼ cup sour cream or to taste
¼ cup shredded Mexican cheese blend or to taste