Spicy Mexican Soup

One of my favorite things to eat at Mexican restaurants is enchiladas…and nachos, and quesadillas! I just love the flavor combinations. Spicy. Salty. Fresh. Hot. Sweet. To rewind:

After a quick strength-training workout that looked a lot like this:

AND eating a lunch that looked like this:

Fro Yo

(FRO YO I’VE MISSED YOU!)

I decided I should make a soup that was veggie packed, healthy and looked like this:

Veggie-Packed

Spicy Mexican Soup

• 1 red bell pepper, chopped
• 1/2 red onion, chopped
• 4 c. chicken stock
• 1 can diced green chilies
• 2 chipotles in adobo, diced
• 4 cloves garlic, minced
• 4 tbsp. olive oil
• 1 tbsp. chili powder
• 1/2 tbsp. cumin
• 1/2 tbsp. garlic powder
• 1 tbsp. cornstarch, dissolved in 2 tbsp. cold water
• 1/2 c. enchilada sauce
• 1/2 tbsp. salt
• 1 can black beans

1. In a medium sauce pot, heat olive oil over medium heat. Add pepper and onion. Cook for 5 minutes.
2. Add garlic and salt, cumin, chili powder, garlic powder and stir to combine.
3. Add chilies, beans and chipotle in adobo, stir to combine.
4. Add chicken stock, enchilada sauce and cornstarch mixture.
5. Mix to combine and simmer for 30 minutes.
6. Top with cheese and avocado, if desired.

Yum! Now I just need a margarita and some chips + salsa

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