Vegan Enchilada Soup
on Nov 13, 2024, Updated Jan 06, 2025
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This hearty vegan enchilada soup brings all the bold flavors of your favorite enchiladas into a comforting. It’s packed with veggies and beans for a meal that’s filling, flavorful, and easy to make in under 45 minutes.
About the Recipe
This delicious soup is inspired by the flavours of veggie enchiladas and falls somewhere in between a tortilla soup and taco soup! Here’s what you’ll love about it:
- Vegan (dairy-free) and gluten-free recipe.
- Packed with Flavor: Spicy, smoky, and rich with enchilada and green chili flavors!
- Hearty and Satisfying: Beans, corn and sweet potatoes make it a filling and comforting plant-based meal with a creamy yet hearty texture.
- Simple Ingredients: Uses pantry staples and everyday veggies.
- One-Pot Meal: Easy cleanup, ready in less than 45 minutes and perfect for weeknights.
- Good for meal prep.
For more delicious Mexican-inspired flavours, you’ll have to try this Vegan Black Bean Soup, Vegan Tortilla Soup or smoky Butternut Squash Chili with Black Beans next!
Ingredients & Substitutions
- Sweet Potato: This can be substituted with butternut squash or regular potato.
- Beans: Use pinto beans or a mix of pinto and black beans or kidney beans.
- Enchilada Sauce: Use red enchilada sauce or substitute green enchilada sauce for a variation.
- Green Chilies: Use canned green chilies, usually located with Mexican foods in the grocery store or found in any Mexican specialty store.
- Vegetable Broth: You can use water or broth for the liquid. Broth will add a bit more dept of flavour to the soup but both work well.
- Corn: You can use fresh, canned or frozen corn.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Variations
- Cheesy Enchilada Soup: Top with or stir in your favourite dairy-free shredded cheese or dairy-free sour cream just before stirring. If you’re mixing it in, you can add up to 3/4 cup or 1/2 cup shredded cheese and 1/4 cup cream cheese, if using as a topping, use as much as you like.
- Spicy: The recipe calls for red enchilada sauce and canned green chilies which are both fairly mild. You can substitute spicy enchilada sauce or add up to 1 minced jalapeno with the other veggies or up to 1/2 tsp red chili flakes or cayenne pepper for spicy enchilada soup.
- Creamy: For a creamy enchilada soup, stir in tup 1/2 cup cashew cream or coconut milk at the end of cooking.
- Protein: Add your choice of vegan beef crumbles, vegan chicken or plant-based sauce or any other proteins.
Instructions
Sauté Veggies: Heat oil in a large pot over medium heat. Add diced onion and bell peppers. Season with salt and pepper. Sauté for 5-7 minutes until tender.
Toast Spices: Add chili powder, cumin, garlic powder, oregano, and smoked paprika. Stir and cook for 1-2 minutes until fragrant.
Cook Soup: Add corn, sweet potato, beans, diced tomatoes, enchilada sauce, diced green chilies, and vegetable stock. Stir to combine. Bring the soup to a boil, then reduce heat to medium-low. Simmer for 16-20 minutes until the veggies are tender.
Finish: Stir in nutritional yeast, lime juice, and cilantro, if using. Adjust salt and pepper to taste.
You also have the option to blend a couple scoops of the soup for a creamier texture or if you’d like, you can stir in 1/2 cup coconut milk or cashew cream or creamy soup or up to 1/2 cup shredded vegan cheese for cheesy soup.
Ladle into bowls and top with your favorite toppings like sour cream, lime, cilantro, green onions, avocado, and tortilla chips.
Recipe FAQs
Yes! This soup keeps well in the fridge for up to 4 days, making it ideal for meal prep. Reheat on the stove or in the microwave.
Absolutely! Freeze in individual portions for up to 3 months. Thaw in the fridge overnight and reheat before serving.
Definitely—any canned beans work in this recipe. Black beans, kidney beans, or even chickpeas work.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Vegan Enchilada Soup
Ingredients
- 2 tbsp oil
- 1 medium white onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp smoked paprika
- 1 ½ cups corn kernels
- 1 sweet potato, peeled and cut into small cubes (about 235 g or 2 cups)
- 2 cans (540ml) cans pinto beans , drained and rinsed (or a mix of pinto and black beans)
- 1 can (796ml) diced tomatoes
- 1 can or jar (215 ml) red enchilada sauce
- 1 can (113 ml) diced green chilis
- 5 cups vegetable stock or water
- 4 tbsp nutritional yeast
- ½ lime, juiced
- ¼ cup cilantro, optional, finely chopped
- Salt and pepper
Instructions
- In a large pot, heat 2 tbsp oil over medium heat. When the pot is hot, add onion and peppers. Season with salt and pepper. Cook for 5-7 min, stirring occasionally, until tender.
- Add chili powder, cumin, garlic powder, oregano and smoked paprika. Cook for another 1-2 min, until fragrant and spices are toasted.
- Add corn kernels, sweet potatoes, beans, diced tomatoes, enchilada sauce, diced green chili and vegetable stock (or water). Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Simmer for 16-20 min, until slightly reduced, veggies are tender and flavours combine.
- Optional for a Creamy Soup: Ladle about 2 scoops of the soup into a blender and process until smooth and creamy. Pour back into the pot and stir to combine.
- Stir in nutritional yeast, lime juice and cilantro, if using. Season soup with salt and pepper, to taste.
- Divide soup between bowls. Top with your favorite toppings like cilantro, green onions, toasted pumpkin seeds and crumbled tortilla chips.
