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“This is a great recipe that I adapted from a Chicken Tortilla Soup recipe. It's vegan!”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onions and garlic.
  2. Layer the drained beans on top of onions. Add diced tomatoes and their juice, green chilies, enchilada sauce, vegetable broth, spices and bay leaf.
  3. Cook 1 of 2 ways. Slow cooker: cook on low for 6-8 hours. Pressure cooker: Cook for 3 minutes after weight starts rocking. Reduce pressure quickly.
  4. Remove bay leaf. Stir in corn and cilantro.
  5. Serve with tortilla strips, avocado. Optional: shredded cheese, sour cream.

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