• 1 Tbsp. olive oil
  • 1 onion, diced
  • 2 red bell peppers, diced
  • 2 jalapeño peppers (1 minced, 1sliced)
  • 1 tsp. ground cumin
  • 2 tsp. garlic powder
  • 1 tsp. kosher salt
  • 4 cups vegetable broth
  • 1 (15-oz.) can red enchilada sauce
  • 1 cup 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
  • tortilla chips
  • 1 cup shredded Mexican cheese blend
  • Black pepper
  • Sour cream and avocado, for topping

  1. In a pot, heat the olive oil over medium-high heat. Add the onion, bell peppers, minced jalapeño, cumin, garlic powder, & salt. Cook, stirring, until vegetables begin to char in spots, 7 - 8 minutes.

  2. Add the broth, enchilada sauce, corn, tomatoes, black beans, & pinto beans. Bring to a boil over high heat, then reduce the heat to medium and simmer until the soup is thickened, 10 - 12 minutes.

  3. 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 - 3 minutes, rotate the baking sheet as needed to avoid burning.

  4. Season the soup with salt and pepper to taste. Serve and top with the chips, sour cream, avocado, and sliced jalapeño.