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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!
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.
This epic soup comes together quickly with staples typically found in many of our homes nearly all the time. Since I didn’t have any chicken, I used canned beans for the recipe. Using beans made the dish delicious, and it cooked so much faster!
Ingredients
With a few staples, you can make this insanely tasty veggie enchilada soup and satisfy your cravings. Amounts are in the printable recipe card, but first, check what each ingredient brings to this amazing meal:
- Oil: for cooking.
- Garlic: add it minced for extra flavor.
- Onion: a classic aromatic for the base of this soup.
- Herbs and spices: chili powder, dried oregano, cumin, and smoked paprika.
- Salt: enhance all these delicious flavors.
- Vegetable broth: it’s not a soup without it!
- Pinto beans: or any kind of beans you prefer.
- Corn: crunchy, slightly sweet, and nutritious.
- Fire-roasted tomatoes diced: your favorites!
- Toppings: I usually add avocado, shredded cheddar, green onions, and fresh pico de gallo.
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
The simplicity of this veggie enchilada soup is another reason you’ll want to double the recipe and pack epic thermos lunches. Cooking this soup is just as easy as doing this:
- Combine
Use a large pot to sauté onion and garlic, then add the spices and herbs, and then the broth, beans, corn, and crushed tomatoes. - Cook
Once it boils, simmer for 20 minutes, stirring a few times to combine. - Serve
Ladle the soup, add your favorite toppings, and enjoy!
How EASY was that? I know! Now check out this video to have a visual of the recipe:
Enchilada Soup Toppings
Toppings are happiness, don’t you think? If this veggie enchilada soup could get any better, it’s by adding delicious ingredients on the top. My favorites for this soup are cubed avocado, shredded cheddar, green onions, fresh pico de gallo, or a dollop of sour cream. So good!
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, roasted vegetables, or fluffy popovers. I also love pairing this soup with sweet potato tots or cilantro lime cauliflower rice.
Veggie Enchilada Soup Recipe
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.
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