Packed with rich, smoky flavors, this hearty veggie enchilada soup is super easy to assemble in one pot. Bonus: leftovers make terrific thermos lunches.
Vegetarian Enchilada Soup
A few weeks ago, my husband told me he was craving Mexican food for dinner. I made a mental scan of the items in my pantry and fridge and decided to make something with similar flavors but not labor-intensive.
Since I didn't have chicken on hand to make my epic rotisserie chicken enchiladas, I made this delicious veggie enchilada soup. Bonus: using beans made the dish delicious, and it cooked so much faster.
Ingredients
This recipe combines classic soup ingredients (garlic, onion, and vegetable broth) with beans, corn, and fire-roasted tomatoes. The herbs and spices I use to make this soup even tastier are chili powder, dried oregano, cumin, and smoked paprika.
Best Veggies for Enchilada Soup
Beans bulk up this soup and make a great swap for meat, while corn makes this soup delicious and even heartier. Other veggies you can add for volume, flavor, and nutrition are cubed zucchini, carrots, bell peppers, and peas.
How to Make Veggie Enchilada Soup
As I’ll show you in the recipe video, this veggie enchilada soup comes together easily: sauté onion and garlic in a pot, add the remaining ingredients, and once it boils, let it simmer for 20 minutes, stirring a few times to combine.
What to Serve with Vegetarian Enchilada Soup
Want to make this meal even more nutritious? Serve this veggie enchilada soup with an everyday side salad or fluffy popovers. I also love pairing this soup with sweet potato tots or cilantro lime cauliflower rice.
Veggie Enchilada Soup Recipe
Watch how it’s made:
Ingredients
- 3 tablespoons oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 3 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- 4 cups vegetable broth low sodium
- 2 cans (16 oz ea) Pinto beans, rinsed and drained
- 1 can (16 oz) of corn , rinsed and drained
- 2 cans (16 oz ea) fire roasted tomatoes diced
- Toppings: avocado, shredded cheddar, green onions, fresh pico de gallo.
Instructions
Combine:
- In a large 5 quart pot, over medium-high heat, heat up oil. Add chopped onion and garlic; sauté until the onion is tender and translucent.
- Add chili powder, oregano, cumin, salt, and paprika and stir. Next, add in broth, pinto beans, corn, and crushed tomatoes.
Simmer:
- Bring soup to a boil and reduce heat to a simmer; cook for 20 minutes, stirring a few times to combine.
Serve:
- Ladle soup into bowls and top with your favorite toppings.
Store:
- Store any remaining soup in an airtight container in the refrigerator.
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Andy says
I cooked this veggie enchilada soup and everyone at home loved it!! Great recipe, thank you so much, Laura!!
LL says
The best!
LL says
This was great. I didn’t miss the meat and my 5-year-old ate an entire bowl! Extremely rare. It’s impossible to get her to eat my healthy dinners. Thanks!
Laura Fuentes says
I’m so glad you enjoyed it!
Karman says
Great enchilada soup