Description
This Greek Enchilada Soup is a vibrant masterpiece that marries the bold, spicy soul of Mexican cuisine with the fresh, sun-drenched flavors of the Mediterranean. Every spoonful offers a delightful dance of textures, from the creamy crumble of feta cheese to the refreshing snap of fresh cucumbers used as a garnish. It's packed with flavor and nutrients, making it a delicious and healthy option for any meal.
Ingredients
2 tbsp Extra Virgin Olive Oil
1 large Red Onion, diced
2 medium Bell Peppers, Red and Yellow
4 Garlic Cloves, minced
15 oz Red Enchilada Sauce (Sugar-Free)
4 cups Vegetable or Chicken Bone Broth
2 cans (15 oz each) Chickpeas (Garbanzo Beans)
1/2 cup Kalamata Olives, sliced
3 cups Fresh Baby Spinach
1 tsp Dried Oregano
1 tsp Cumi
1 tsp Honey or Monk Fruit (optional)
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Sauté diced onion and bell peppers for 5-7 minutes until onions are translucent
- Bloom the Spices: Add minced garlic, oregano, and cumin. Stir for 60 seconds until the aroma intensifies
- Build the Liquid Base: Pour in red enchilada sauce and broth. Add honey if needed to balance acidity. Bring to a gentle boil, then simmer
- Incorporate the Hearty Elements: Stir in rinsed chickpeas and olives. Simmer for 15 minutes to blend flavors
- The Finishing Green: Fold in fresh spinach just before serving, allowing it to wilt. Squeeze lemon juice over the soup
- Garnish with Gusto: Serve with crumbled feta, fresh cilantro, diced cucumbers, and a dollop of Greek yogurt
Notes
Don't overcook the spinach; add it last to maintain color.
Quality olives matter for flavor; use jarred Kalamata olives.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek-Mexican Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 4g (Natural)
- Sodium: varies with broth and olives
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg