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Healthy Enchilada Soup Recipe

by Laura Fuentes

December 7, 2015
updated Jul 7, 2023
5 from 16 votes
You are going to love the rich, smoky flavors of this hearty bowl of soup!
Jump to Recipe

All the articles & recipes on this website have been created through real-life testing and experience (no ai) since 2010.This post may contain affiliate links. Please read our disclosure policy.

Few things are better than a warm hearty bowl of soup on a cold day and this Healthy Vegetarian Enchilada Soup Recipe is one you’ll find yourself doubling and eating it for lunch.

two bowls of healthy enchilada soup with tortilla chips in it

My husband is a big fan of enchiladas. You know, the cheesy stuffed tortillas with a rich and flavorful sauce? Yes, those. Whenever we eat out at a Mexican restaurant he orders them because I never make them at home.

two bowls of healthy enchilada soup with tortilla chips in it

The truth is that it’s not that I don’t like traditional enchiladas, I actually love the flavor! The reason for me not making them at home is that they are labor intensive to assemble and with all the cheese, they are not that healthy. Plus, my kids aren’t really into them as much as my husband and I are… so there is that.

A few weeks ago, Eric told me he was craving Mexican food for dinner. Given that I was still waiting for my son at gymnastics and our daughter was at art, real enchiladas were definitely not going to happen by the time I got home at 6:45. Yes, I should have something prepped for dinner, and most nights I do, but Thursday night is our breakfast night for this reason. Breakfast meals are easy to whip up and everyone loves them.

side by side images of the seasonings that build the rich and smoky flavor of this terrific vegetarian enchilada soup and the simmering for dinner

But my husband was craving enchiladas and he rarely makes any kind of food request. So, I either called our favorite Mexican restaurant in town and ordered him food to pick up on the way home, or make something with similar flavors. I opted for plan B after doing a mental scan of the items in my pantry and fridge.

Before we move on to the recipe, check out how easy this Healthy Vegetarian Enchilada Soup Recipe is to make.

What I love most about this recipe is that the flavors are smoky and rich, much more so than spicy. If you’ve cooked my recipes for a while, you know that I nearly always opt for smoky and rich than spicy. Example: my All-Meat and Veggie Chili Recipe -another must try.

enchilada soup in a thermos surrounded with tortilla chips

Anyways, this recipe comes together quickly with items and spice typically found in many of our homes nearly all the time. Since I didn’t have any chicken, I used canned black beans (but you can use any type of beans you prefer) for the recipe. Using beans made the dish delicious and it cooked so much faster!

To top it off, I added avocado, a little salsa, and a few shreds of Monterrey Jack cheese. The soup serves 4-6 so leftovers can easily be packed in a thermos the next day!

enchilada soup in a thermos surrounded with tortilla chips
two bowls of healthy enchilada soup with tortilla chips in it

Healthy Enchilada Soup Recipe

Laura Fuentes
5 from 16 votes
You are going to love the rich, smoky flavors of this hearty bowl of soup!
Servings: 6 servings

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, 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
 

  • 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.
  • Bring soup to a boil and reduce heat to a simmer; cook for 20 minutes, stirring a few times to combine.
  • Ladle soup into bowls and top with your favorite toppings.
  • Store any remaining soup in an airtight container in the refrigerator.

Equipment

Weekly Meal Plan

Nutrition

Serving: 1 servingCalories: 308kcalCarbohydrates: 49gProtein: 11gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 852mgPotassium: 663mgFiber: 12gSugar: 9gVitamin A: 2006IUVitamin C: 9mgCalcium: 138mgIron: 4mg
Like this recipe?Rate and leave a comment below

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Reader Interactions

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    Recipe Rating




  1. Andy

    March 01, 2023 at 12:04 pm

    5 stars
    I cooked this veggie enchilada soup and everyone at home loved it!! Great recipe, thank you so much, Laura!!

    Reply
  2. LL

    March 17, 2020 at 5:42 pm

    5 stars
    The best!

    Reply
  3. LL

    July 29, 2019 at 5:56 am

    5 stars
    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!

    Reply
    • Laura Fuentes

      August 01, 2019 at 1:41 pm

      I’m so glad you enjoyed it!

      Reply
      • Karman

        November 18, 2021 at 7:21 pm

        5 stars
        Great enchilada soup

        Reply

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