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Vegetarian Enchilada Soup 1

Vegetarian Enchilada Soup

This warming Vegetarian Enchilada Soup offers a delicious break from routine while delivering impressive nutritional benefits. Packed with protein, fiber, and vibrant Mexican flavors, this soup transforms ordinary ingredients into something extraordinary—without requiring hours in the kitchen.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 6 servings
Calories 310 kcal

Equipment

  • Large Pot or Dutch Oven
  • Immersion blender (optional)

Ingredients
  

Base Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 jalapeños seeds removed and finely diced (optional for extra heat)

Spices and Seasonings

  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • salt and pepper to taste

Main Ingredients

  • 2 cans (15 oz each) black beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 can (15 oz) corn kernels drained (or 1½ cups fresh corn)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (10 oz) enchilada sauce red
  • 4 cups vegetable broth
  • 1 lime juiced
  • 1/4 cup fresh cilantro chopped

Optional Toppings

  • diced avocado
  • shredded cheese dairy or plant-based
  • sour cream or Greek yogurt or plant-based alternatives
  • tortilla strips or crushed tortilla chips
  • fresh cilantro for garnish
  • lime wedges

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  • Add the diced bell peppers and jalapeños (if using) to the pot. Cook for 5-6 minutes until they begin to soften. Stir in cumin, chili powder, smoked paprika, and oregano. Toast the spices for 1 minute, stirring constantly to prevent burning.
  • Add black beans, pinto beans, corn, diced tomatoes, enchilada sauce, and vegetable broth to the pot. Stir well to combine all ingredients. For a thicker consistency, use an immersion blender to partially blend about one-third of the soup right in the pot.
  • Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes, allowing the flavors to meld together.
  • Remove the pot from heat. Stir in lime juice and fresh cilantro. Season with salt and pepper to taste, adjusting spices if needed. Let the soup rest for 5 minutes before serving.
  • Serve hot with your choice of toppings such as diced avocado, shredded cheese, sour cream, tortilla strips, fresh cilantro, and lime wedges.

Notes

For a creamier texture, substitute one can of beans with refried beans.
Replace jalapeños with 1 teaspoon of cayenne for controlled heat.
For meal prep, store toppings separately and add fresh just before serving.
The flavor actually improves after 24 hours of refrigeration, making this ideal for advance preparation.
For crockpot preparation, combine all ingredients after cooking aromatics and spices and cook on low for 4-6 hours or high for 2-3 hours.

Nutrition

Calories: 310kcalCarbohydrates: 52gProtein: 14gFat: 6gSodium: 720mgFiber: 15g
Keyword Vegetarian Soup, Enchilada Soup, Mexican Soup, Bean Soup, Healthy Soup
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