Ingredients
1 Cup diced onion
1 Cup diced bell pepper,
½ minced jalapeno pepper ( no seeds)
1 tsp. ground cumin
2 tsp. garlic powder
1 tsp. kosher salt, plus more to taste
4 c. vegetable broth
1 (15-oz.) can red enchilada sauce ( I used medium spicy)
1 c. frozen corn
1 (15-oz.) can diced tomatoes
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can pinto beans, drained and rinsed
6 oz. tortilla chips
1 c. shredded Mexican cheese blend
Black pepper, to taste
Sour cream and sliced avocado, for topping
In a large pot, heat the olive oil over medium-high heat. Add the onion, bell peppers, minced jalapeño, cumin, garlic powder, and salt. Cook, stirring, until the vegetables begin to soften and char in spots, 7 to 8 minutes.
Add the broth, enchilada sauce, corn, tomatoes, black beans, and pinto beans. Bring to a boil over high heat, then reduce the heat to medium and simmer until the soup is thickened and reduced slightly, 10 to 12 minutes.
Meanwhile, preheat the broiler. Spread the tortilla chips in a single layer on a baking sheet and top with the cheese. Broil until the cheese is melted, 2 to 3 minutes, rotating the baking sheet as needed to avoid burning.
Season the soup with salt and pepper to taste. Divide among bowls and top with the chips, sour cream, avocado, and sliced jalapeño.
