To fit my tastes, I made this sour, tangy martini; I hope you like it too! To make a pomegranate margarita, simply swap the vodka for silver tequila! Suitable for Thanksgiving.
| Prep Time: | 15 mins |
| Cook Time: | 27 mins |
| Total Time: | 42 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 cup chopped green bell peppers
- 2 cloves garlic, minced
- 4 cups drained canned white hominy
- 2 (14.5 ounce) cans diced tomatoes with green chile peppers
- 2 (14 ounce) cans vegetable broth
- 2 (14 ounce) cans mild red enchilada sauce
- 1 (15 ounce) can black beans, undrained
- 1 (15 ounce) can red kidney beans, undrained
- 2 (4.5 ounce) cans diced green chile peppers
- 2 (2.25 ounce) cans sliced black olives, drained
- 1 pinch salt to taste
- 8 ounces corn tortilla chips, or to taste
- ¼ cup sour cream, or to taste
- ¼ cup shredded Mexican cheese blend, or to taste
Instructions
- Heat oil in a large stockpot over medium heat; add onion, green bell peppers, and garlic. Cook and stir until onion and bell peppers are tender, 2 to 3 minutes.
- Mix hominy, diced tomatoes with green chile peppers, vegetable broth, enchilada sauce, black beans, kidney beans, green chile peppers, and olives into onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors combine, about 20 minutes. Season soup with salt.
- Place tortilla chips into serving bowls and top with soup. Garnish each bowl with sour cream and Mexican cheese blend.
- If you would like, you can also add chicken in Step 1.
- Red bell peppers and/or yellow bell peppers can be used in place of the green bell peppers.
Nutrition Facts
| Calories | 468 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 15 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 2041 mg |
| Sugars | 6 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Big hit with my family who normally eat meat!
My sons and I loved this soup. It was easy to make, and the way the spices meld together is perfect! This recipe is definitely on my will-make-again list!
A good, satisfying soup. The flavor is rich…posole like. Will make again for sure.
I cut this recipe in half and used a combo of red and green bell pepper. I don’t think the addition of the chopped green chilies is necessary. There is plenty in the “Rotel”. The recipe calls for the black beans to be undrained but I simple can’t do that. The liquid from black beans is so dark and thick that it turns things a horrible color not to mention all of the sodium. This was super simple and one I would make again with a few minor changes.