Vegetarian Enchilada Soup: A Hearty, Flavorful Recipe for Cozy Gatherings
A vibrant blend of beans, peppers, and zesty sauce that adapts to every taste preference.
Vegetarian Enchilada Soup
This vegetarian enchilada soup proves that you don’t need meat to create a bowl bursting with flavor, substance, and comfort. Inspired by traditional enchilada ingredients but with a wholesome twist, this soup brings together beans, peppers, zesty enchilada sauce, sweet corn, and crispy cheesy tortilla chips—all served with optional creamy and fresh toppings. It’s customizable, nourishing, and the perfect centerpiece for family dinners or festive gatherings.
Why You’ll Love Vegetarian Enchilada Soup
- Hearty and Filling: Beans, vegetables, and cheesy chips make each bowl satisfyingly robust.
- Ready in Under 40 Minutes: Quick to prepare without sacrificing depth of flavor.
- Customizable Heat Level: Adjust the spiciness using jalapeños and enchilada sauce.
- Fun Topping Options: Add sour cream, avocado, and jalapeño slices for added flair.
- Perfect for Meal Prep: Leftovers store well and taste even better the next day.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 1 tbsp | For sautéing |
| Onion (diced) | 1 medium | Yellow or white |
| Red bell peppers (diced) | 2 | For sweetness and color |
| Jalapeño peppers | 2 (1 seeded/minced, 1 sliced) | Adjust heat as desired |
| Ground cumin | 1 tsp | Earthy flavor |
| Garlic powder | 2 tsp | Convenient, bold flavor |
| Kosher salt | 1 tsp + to taste | Start with 1 tsp |
| Low-sodium vegetable broth | 4 cups | For body |
| Red enchilada sauce | 1 (15 oz) can | Choose spicy or mild |
| Frozen corn | 1 cup | Adds sweetness |
| Diced tomatoes | 1 (15 oz) can | With juices |
| Black beans (drained/rinsed) | 1 (15 oz) can | Protein boost |
| Pinto beans (drained/rinsed) | 1 (15 oz) can | For texture variety |
| Tortilla chips | 6 oz | For cheesy topping |
| Shredded Mexican cheese blend | 1 cup | For broiled chips |
| Black pepper | To taste | For finishing |
| Sour cream & avocado | For topping | Optional, recommended |
Step-by-Step Directions
- Sauté Veggies and Spices:
Heat olive oil in a large pot over medium-high. Add your diced onion, bell peppers, minced jalapeño, ground cumin, garlic powder, and salt. Stir and cook for about 7–8 minutes, until the veggies begin to soften and char at the edges, releasing their natural sweetness and aroma.
- Add Liquid and Beans:
Pour in the vegetable broth, red enchilada sauce, frozen corn, diced tomatoes, black beans, and pinto beans. Turn the heat to high to bring to a boil, then reduce to medium and let the soup simmer. Cook for 10–12 minutes, letting the soup thicken and build its deep, enchilada-inspired flavor.
- Prepare Cheesy Tortilla Chips:
Meanwhile, switch on your oven’s broiler. Arrange tortilla chips on a baking sheet in a single layer, sprinkle evenly with Mexican cheese blend. Broil for 2–3 minutes until the cheese is perfectly melted—rotate the sheet if needed to prevent burning. These chips add both crunch and cheesy richness.
- Season and Serve:
Taste the soup and adjust the salt or pepper as desired. Ladle into bowls, then garnish each serving with broiled cheese chips, dollops of sour cream, fresh avocado, and sliced jalapeño for an added kick.
Expert Tips for Enchilada Soup Success
- Choose Your Enchilada Sauce Wisely: Opt for either mild or spicy based on your family’s preferences.
- Use Fresh Jalapeño to Control Heat: Mince or slice to adjust intensity; leave seeds in for extra spice.
- Add More Veggies: Spinach, zucchini, or cooked sweet potato integrate well for an added nutrition boost.
- Advance Prep: Soup can be made ahead and refrigerated for up to 4 days. Reheat gently to preserve texture.
- Freeze for Later: Allow soup to cool completely before storing in an airtight container. Freeze for up to 3 months.
Serving Suggestions & Customization
- Toppings: Try chopped cilantro, scallions, pickled jalapeños, diced tomatoes, or crumbled queso fresco alongside sour cream and avocado.
- Make It Vegan: Use vegan cheese and non-dairy sour cream substitutes.
- Bulk It Up: Serve with warm flour tortillas or a side of brown rice for an even heartier meal.
- Kid-Friendly Version: Use mild sauce and omit spicy jalapeño or serve on the side.
Nutritional Information (Per Serving)
| Nutrient | Approx. Amount | Notes |
|---|---|---|
| Calories | 350-400 | Depends on toppings and cheese |
| Protein | 10-12g | Beans, cheese |
| Fiber | 9g | Beans, veggies |
| Carbs | 40-45g | Corn, beans, chips |
| Fat | 13-16g | Cheese, avocado, sour cream |
How This Soup Compares to Chicken Tortilla Soup
| Vegetarian Enchilada Soup | Chicken Tortilla Soup |
|---|---|
| No meat; beans for protein | Uses chicken breast |
| Vegetable broth base | Chicken broth base |
| Packed with vegetables and legumes | Features veggies but relies on chicken |
| Quick, all-in-one simmer | Requires cooking/shredding chicken separately |
| Cheesy chips as topping | Tortilla strips, fresh garnishes |
| Fully vegetarian, can be made vegan | Not vegetarian, unless using plant-based substitutions |
Frequently Asked Questions
Can I make this soup vegan?
Yes. Substitute the cheese with plant-based shredded cheese and use vegan sour cream or omit entirely. All other main ingredients are vegan-friendly.
What are the best beans for this soup?
Black beans and pinto beans are recommended, as they deliver both creaminess and bite. You can also use kidney beans or chickpeas for variety.
What others are reading
How can I make the soup spicier?
Add extra jalapeño (including the seeds), choose a spicy enchilada sauce, or sprinkle a little cayenne pepper during cooking.
Can I use fresh corn instead of frozen?
Yes. If you have fresh corn, slice it off the cob and add with the other vegetables for extra sweetness and texture.
How do I store and reheat leftovers?
Cool soup to room temperature, store in airtight containers in the refrigerator up to 4 days. Reheat on stovetop or microwave until just heated through; top with fresh garnishes before serving.
Can I freeze this soup?
Absolutely! Let the soup cool, place in freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.
Are cheesy tortilla chips necessary?
They’re not required, but they add a wonderful crunch and meltiness that set the dish apart. Plain tortilla chips or baked strips work too.
Pro Tips for Perfect Enchilada Soup Every Time
- Simmer Long Enough: Give the soup at least 10–12 minutes for the flavors to meld and thicken well.
- Add Cheese Last: Ensure the cheesy chips stay crispy by adding to each bowl just before serving.
- Balance Seasonings: Taste before serving. Depending on your enchilada sauce, you may need to tweak salt and spice.
- Garnish Generously: A dollop of sour cream, fresh avocado, or cilantro brightens the final dish.
What Makes This Soup Stand Out?
- Fast Weeknight Option: The soup uses canned beans and tomatoes for efficiency.
- Southwestern Flair: Classic enchilada flavors with the depth of cumin and jalapeño set it apart.
- Party-Ready: Easy to double for gatherings—serve toppings buffet-style for DIY bowls.
- Balanced Nutrition: Provides fiber, protein, and vitamins while remaining meatless and satisfying.
- Seasonal Versatility: Great for chilly autumn evenings or as a light dinner in spring.
Conclusion
If you’re searching for a showstopping vegetarian soup that meets every expectation for comfort food—without an ounce of meat—this vegetarian enchilada soup is the answer. Each spoonful delivers warmth, flavor, and nourishment, ensuring it becomes a staple in your recipe collection. Experiment with toppings, spice levels, and veggie add-ins to make it your own. Whether for cozy weeknight suppers or lively potlucks, this soup is destined to bring satisfaction, smiles, and requests for seconds.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a45908773/vegetarian-enchilada-soup-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11528/chicken-tortilla-soup/
- https://jp.pinterest.com/pin/178595941467474785/
- https://www.thepioneerwoman.com/food-cooking/recipes/a90073/easy-enchilada-soup/
- https://www.thepioneerwoman.com/food-cooking/recipes/a78065/seven-can-soup/
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