Loaded Veggie Enchilada Soup

Ingredients:

2 tbsp. Extra virgin olive oil

1 Medium red onion (diced)

1 Orange bell pepper (diced)

2 Medium tomatoes (diced)

3 Cloves garlic (minced)

2 tbsp. Taco seasoning

1 Medium zucchini (grated)

1 (15 oz) Can black beans (rinsed and drained)

1 c. Corn kernels (Can: rinsed and drained, Fresh: cut from the cob)

1 c. Enchilada sauce

4 c. Vegetable broth

2 Small corn tortillas (sliced)

½ Lime (juiced)

¼ c. Farmer Foodie Golden Chedda Cashew Parm (plus more to top)

Option to top with:

Jalapeño (sliced)

Radish (sliced)

Avocado (diced) 

Cilantro leaves

Golden Chedda Cashew Parm

Method

1. Heat a large pot over medium heat and add 2 tbsp. of olive oil. Once heated, add 1 diced medium red onion, 1 diced orange bell pepper, and 2 diced tomatoes. Sauté, stirring occasionally, until the onion is mostly tender, about 5-7 minutes.
2. Stir in 3 cloves of minced garlic and 2 tbsp. of taco seasoning and cook for another 2 minutes.
3. Stir in 1 medium grated zucchini, 1 can of rinsed and drained black beans, 1 c. of corn kernels, 1 c. of enchilada sauce, and 4 c. of vegetable broth. Bring to a low boil, then reduce the heat and simmer for about 20-30 minutes to allow the flavors to meld.
4. Stir in 2 small sliced corn tortillas, the juice from 1/2 of a lime, and 1/4 c. of Golden Chedda Cashew Parm and cook for another 3-5 minutes or until the tortillas are softened.
5. Serve hot with desired toppings such as sliced jalapeños, radish, avocado, cilantro, and extra Golden Chedda Cashew Parm. Enjoy!