Enchilada Soup

This is my take on Enchilada soup. Squash is such a nice addition with so many valuable nutrients like vitamins C, A, E, & B-6 as well as a good source of potassium and fiber.

Enchilada Soup

6 c. vegetable broth                                                1/2 cup chopped red onion

1 small can hot enchilada sauce (if mild add 1/2 tsp. red pepper)

1 small can crushed tomatoes                                 2 small cans black beans (or 1 can, what ever is preferred)

1 butternut squash peeled & cubed                          1 tsp. salt

1 small can chopped black olives                         1/4 cup chopped fresh cilantro or 1 tsp dried

1 tsp. ground cumin                                                1/4 tsp. dried oregano

1/2 cup sour cream                           

Shredded cheddar cheese & tortilla chips optional

*optional: 2-4 cups chopped coocked chicken

* Place broth in large soup pan over medium heat. Add onion and

  squash first, then add beans, cilantro, cumin, oregano, tomatoes, 

enchilada sauce, black olives, and salt. Simmer 15 to 20 minutes or 

until squash is soft. (Add chicken if desired)

* Ladle out about 2 cups of the broth into a small mixing bowl. Take

sour cream and slowly whisk it into the broth until well combined.

Add the sour cream broth into the large soup pot.

*Serve with some cheese and/or crushed tortilla chips if desired.

** If making with chicken, chicken broth can be used in place of veg. broth.