Thanks for joining Sarah and me for Meatless Monday today. Perhaps some of you are off for President’s Day today and enjoying sleeping in and maybe doing some cooking. One of the things I love about soup is that there are endless possibilities for combinations. Our monthly Soup Club is in full swing which always inspires me to come up with new versions of soups. Today, I’ve taken all of the plant based veggie goodness you might find in an enchilada and whipped it up into a bowl of deliciousness. Hope you enjoy my version of Vegetable Enchilada Soup.
I don’t know about you, but one of the reasons I love Mexican inspired meals (Hello Taco Tuesday) is because they so often involve salsa, chips and guacamole. However, I can also find myself enjoying the said salsa, chips and guacamole just a bit too much. I took all of my favorite Mexican flavors and crunch and combined them right into a healthy vegan Vegetable Enchilada Soup.
I’ve found it’s so easy to make my own tortilla chips which allows me to get the crunch and flavor of restaurant style chips without all the fat and calories. They are perfect to throw right on top of this Vegetable Enchilada Soup. Using corn tortillas makes these homemade chips naturally gluten free and a whole lot healthier. The secret ingredient is lime juice! Squeeze a little on while cooking. My son says they are better than the chips at Chipotle- just saying.
Vegetable Enchilada Soup
Do you love all the Taco Tuesday tastes as much as I do? Current favorite soup? Do you make your own tortilla chips?
Also linked up with Marathons and Motivations