My Mighty Green Enchilada Soup has become a fast favorite. This soup takes less than 10 minutes to prepare and then a quick 20 minute simmer to let the flavors come together.  It has all the New Mexico flavor I love and it tastes like has been cooking all day. Besides spices, there are only 6 ingredients which means you can head straight to the express lane. I added tofu and spinach crank up the nutrients and add a creamier texture but the way these ingredients come together, no one would ever guess. One serving has about 30% of your protein, iron, vitamin C and fiber for the day. 

Mighty Green Enchilada Soup Serves 6-8

Ingredients 28 oz, Green Enchilada Sauce 16 ounce, Silken Tofu 4 cup Low Sodium Vegetable Broth 1 bag, Spinach (10 oz) 1 can (16 oz) Black Beans Low Sodium 29 oz, White Hominy 4 tbsp. Ground Cumin 3 tbsp., Spices, garlic powder 2 tbsp. Ground Dried Oregano Optional: Green chili powder to taste

Preparation

In a blender combine tofu, spinach and enchilada sauce and puree. Depending on the size of your blender you may need to do this in batches.

Add mixture to large pot on medium high heat and stir in broth.

Place your black beans and hominy in a colander. Rinse them in cool water until the run off is clear. This will reduce the sodium and keep your soup from browning too much.

When the soup starts to bubble, add the beans and hominy to your pot

Stir in the cumin, garlic powder and oregano. I love spice so I go a little heavy, you may want to start with a little less of each and taste as you go.

Reduce to low heat and cover for 20 minutes. You can enjoy right away or let it simmer for a couple hours, stirring occasionally.