Veggies & enchilada soup is so, so good

Enchilada soup is definitely a favorite of mine & The Hubby’s but I have been working on how to incorporate more veggies into it without losing all the richness of a more traditional version.   There is just something so good about the chicken, enchilada infused broth, beans and of course the cheese…I would never forget the cheese and with the added veggies it is lighter than some other recipes.

To start with I wanted to make sure I used veggies that The Hubby and I would both love so zucchini, squash and bell peppers were defiantly a must along with the more traditional veggies of onions and garlic.  I let the veggies get soft and browned a little in the dutch oven, which in the end only helps to add more flavor to the soup over all.  Then when you add in the enchilada sauce, chicken, beans and cheese it becomes something so amazing. 

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As I mentioned The Hubby loves enchilada soup, but he prefers a more creamy and heavier soup so I wasn’t too sure what he was going to think of this lighter version, but he LOVED it!  Even though it is a lighter version than his favorite creamy version it was still very filling and rich in flavor, making a great light dinner.

The beauty of this soup is you can add in almost any veggie you would prefer…carrots, corn, broccoli, cauliflower or roasted peppers for a spicier version…you really can make it perfect for your family.

Cooler weather is soup weather and this soup is a must make!

Make everyday sparkle – MJ