Hearty Vegetarian Enchilada Soup Recipe

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