Vegetarian Enchilada Verde Soup

• 2 Tablespoons Olive Oil
• 1 whole Small Onion, Chopped
• 1 whole Medium Zucchini Chopped
• 1 whole Green Bell Pepper, Stem And Seeds Removed, Chopped
• 3 cloves Garlic, Minced
• 1 teaspoon Cumin
• 28 ounces, fluid Canned Green Enchilada Sauce
• 1- 1/2 cup Hot Water (if Using The Bouillon Cube)
• 2 cups Fresh Chopped Kale
• 1/2 cups Sour Cream
• Salt To Taste
• Tortillas Or Tortilla Chips, For Dipping And Serving

1. Heat a soup pot with the olive oil to medium-high heat.
2. Add the onion, zucchini, and pepper and saute for 5 minutes until the veggies start to soften.
3. Add the garlic and the cumin and stir for 2 more minutes.
4. Pour in the enchilada sauce and the stock.
5. Let the soup come to a boil, then stir in the kale and let it wilt for 5-10 minutes.
6. Stir in the sour cream and taste the soup; add salt if youd like to.
7. Serve with tortillas or chips and extra sour cream, if youd like.
8. Enjoy!

olive oil, onion, zucchini, green bell pepper, garlic, cumin, enchilada sauce, water, fresh chopped kale, sour cream, salt, tortilla chips

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian-enchilada-verde-soup/ (may not work)