Vegan Enchilada Soup
on Nov 13, 2024
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This hearty vegan enchilada soup brings all the flavors of your favorite enchiladas into a comforting bowl. It’s packed with veggies and beans for a meal that’s filling, flavorful, and easy to make!
About the Recipe
- Packed with Flavor: Spicy, smoky, and rich with enchilada flavors!
- Hearty and Satisfying: Beans, corn, and sweet potatoes make it a filling and comforting plant-based meal.
- Simple Ingredients: Uses pantry staples and everyday veggies.
- One-Pot Meal: Easy cleanup, ready in less than 45 minutes and perfect for weeknights.
For more delicious Mexican-inspired flavours, you’ll have to try this Vegan Tortilla Soup or smoky Butternut Squash Chili with Black Beans next!
Ingredient Notes
- 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.
- 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.
Step-by-Step 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.
Ladle into bowls and top with your favorite toppings like 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.
