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.
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.
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.
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.
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!
Healthy Enchilada Soup Recipe
- 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.
- 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.