Vegetarian Enchilada Soup

pamperedchef.com

Pat

1 red bell pepper, diced

1 medium zucchini, diced

1 jalapeno, seeded and diced (optional)

3 cups (750 mL) vegetable broth

2 cans (10 oz./300 g each) mild enchilada sauce (2 cups/500 mL total)

1 can (15 oz. or 398 mL) black beans, drained and rinsed

1 can (16 oz. or 398 mL) refried beans

1 tsp (5 mL) cumin

½ lime, juiced

¼ cup (60 mL) chopped cilantro

Optional Toppings: Grated cheddar cheese, sour cream or Greek yogurt, tortilla strips, additional chopped cilantro

Directions at pamperedchef.com

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