Healthy Enchilada Soup Recipe

two bowls of healthy enchilada soup with tortilla chips in it

5 from 3 reviews

You are going to love the rich, smoky flavors of this hearty bowl of soup!


  • 3 tablespoons oil (your choice)
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 3 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon coarse salt
  • ½ teaspoon smoked paprika
  • 4 cups vegetable or chicken broth
  • 215 ounce cans of Pinto beans, rinsed and drained.
  • 1 bag of corn
  • 128 ounce can of crushed, fire-roasted tomatoes
  • Toppings: avocado, shredded cheddar, green onions, fresh pico de gallo.


  1. In a large 5 quart pot, over medium-high heat, heat up oil.
  2. Add chopped onion and garlic; sauté until the onion is tender and translucent.
  3. Add chili powder, oregano, cumin, salt, and paprika and stir.
  4. Next, add in broth, pinto beans, corn, and crushed tomatoes.
  5. Bring soup to a boil and reduce heat to a simmer; cook for 20 minutes, stirring a few times to combine.
  6. Ladle soup into bowls and top with your favorite toppings.
  7. Store any remaining soup in an airtight container in the refrigerator.