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Ingredients

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

Nutrition Info

467.5 calories carbohydrate: 65.7 g cholesterol: 7.2 mg fat: 18 g fiber: 14.5 g protein: 14 g saturatedFat: 3.9 g servingSize: - sodium: 2040.5 mg sugar: 6 g transFat: : - unsaturatedFat: : -

Heat oil in a large stockpot over medium heat, add onion, green bell peppers, and garlic. Cook and stir until onion and bell peppers are tender, 2 to 3 minutes.
Mix hominy, diced tomatoes with green chile peppers, vegetable broth, enchilada sauce, black beans, kidney beans, green chile peppers, and olives into onion mixture, bring to a boil. Reduce heat to medium-low and simmer until flavors combine, about 20 minutes. Season soup with salt.
Place tortilla chips into serving bowls and top with soup. Garnish each bowl with sour cream and Mexican cheese blend.

8 servings

A chunky, satisfying vegetarian soup.