Enchilada Soup Vegetarian Recipe

Enchilada soup is one of those dishes that never goes out of style. It’s comforting, filling, and full of flavor, making it perfect for chilly evenings or as a hearty lunch. When you think about it, it’s like all the best flavors of an enchilada wrapped up in a cozy, savory bowl of soup. The best part? This vegetarian version is just as satisfying, full of vibrant vegetables, zesty seasonings, and a rich, flavorful broth that will have your taste buds dancing.

This recipe is easy to make, customizable, and can be a great weeknight meal or a crowd-pleaser for gatherings. And because it’s vegetarian, it’s a fantastic option for those who prefer plant-based meals without sacrificing any of the hearty, bold flavors you expect from a traditional enchilada.

This vegetarian enchilada soup is packed with wholesome ingredients like black beans, corn, bell peppers, tomatoes, and a delightful array of spices. Plus, it’s topped with all your favorite enchilada fixings-cheese, sour cream, cilantro, and crunchy tortilla strips. Whether you’re someone who loves a bit of spice or prefers a milder flavor, this soup can easily be adjusted to your taste.

The beauty of this recipe lies in its versatility. You can make it as spicy as you like, load it with veggies, or even throw in some tofu or tempeh for extra protein. And of course, it’s just as delicious with a side of cornbread or tortilla chips for dipping.

Ingredients Needed

The ingredients for this enchilada soup come together quickly, and you’ll likely find many of them in your pantry already. Here’s what you’ll need to make this dish:

Base Ingredients

Olive Oil – Used for sautéing vegetables and adding a smooth, rich flavor.
Yellow Onion – Adds depth of flavor with a touch of sweetness.
Garlic – Aromatic and rich, garlic enhances the flavor profile.
Bell Peppers (any color) – Adds a sweet and crisp bite to the soup.
Corn (fresh, frozen, or canned) – Sweet and crunchy, corn gives a slight pop to the texture.
Black Beans – A great protein-packed base for this vegetarian soup, lending a creamy texture.
Diced Tomatoes (canned or fresh) – Provides acidity and a rich tomato base.
Vegetable Broth – The liquid that brings all the flavors together.
Chili Powder – The essential spice that gives enchilada soup its signature kick.
Cumin – Warm and earthy, cumin is a key spice in Mexican cuisine.
Smoked Paprika – Adds depth and smokiness, giving the soup an extra layer of flavor.
Salt and Pepper – For seasoning and balancing flavors.

Toppings

Shredded Cheese – A blend of cheddar or Mexican cheese works perfectly.
Sour Cream or Greek Yogurt – Adds creaminess to counteract the spices.
Tortilla Strips – Crunchy and salty, these make the perfect addition for texture.
Fresh Cilantro – Adds a burst of freshness to the dish.
Avocado – Sliced or diced, avocado adds creaminess and richness.

Optional Add-ins

Chopped Green Chilies – For extra heat if you love spice.
Lime Wedges – A squeeze of lime will bring brightness to balance the flavors.

Cooking Instructions

This recipe is straightforward and doesn’t require any special skills, so even if you’re a beginner in the kitchen, you’ll have no trouble pulling this off. Follow these simple steps:

Sauté The Veggies
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 5 minutes until softened.
- Add the garlic and bell peppers. Continue cooking for another 3-4 minutes, stirring occasionally.
Build The Soup Base
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Let the spices bloom for about a minute, which will release their aromatic flavors.
- Add the canned diced tomatoes (with juices), black beans, and corn, and stir to combine.
Simmer The Soup
- Pour in the vegetable broth and bring the soup to a boil. Once it’s boiling, reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld and deepen.
Taste And Adjust
- Taste the soup, and adjust the seasoning with extra salt, pepper, or chili powder, depending on your preferences. For a spicier kick, you can add chopped green chilies here.
Serve
- Ladle the soup into bowls. Top with shredded cheese, a dollop of sour cream or Greek yogurt, crunchy tortilla strips, fresh cilantro, and diced avocado.
- Serve with lime wedges on the side for a burst of freshness.

Ingredient Insights

Here’s a closer look at some of the star ingredients in this enchilada soup and why they make the dish shine:

Black Beans: These are not only high in protein but also rich in fiber and antioxidants. They provide a hearty texture that complements the broth and other vegetables.
Corn: Sweet corn pairs wonderfully with the smoky spices in this soup. It’s also a great source of vitamins and adds a pleasant crunch.
Smoked Paprika: This spice brings a complex, smoky flavor that is essential for that deep, savory taste you’d expect in an enchilada dish. It enhances the broth without overpowering it.
Vegetable Broth: The base of the soup, vegetable broth is key to giving this dish a rich, savory flavor. You can easily swap it out for chicken broth if you’re not strictly vegetarian.

Expert Tips

If you want to elevate your enchilada soup, try these expert tips:

Roast the Vegetables: Before adding the veggies to the soup, roast them in the oven with a bit of olive oil for 20 minutes. This caramelizes them and deepens the flavors.
Add Extra Protein: Tofu or tempeh are great plant-based options that can soak up the delicious spices. For added protein, sauté them with the onions and garlic before adding the beans.
Make It Spicy: If you love heat, toss in a couple of jalapeños or a few dashes of hot sauce to give the soup a fiery kick.
Slow Cooker Option: To make this a hands-off meal, after sautéing the onions, garlic, and peppers, transfer everything to a slow cooker. Let it cook on low for 6 hours or high for 3 hours.

Recipe Variations

This enchilada soup is incredibly versatile. Here are a few ideas for tweaking the recipe based on what you have on hand or what you’re craving:

Use Different Beans: Black beans are traditional, but kidney beans, pinto beans, or even chickpeas can add variety.
Try Sweet Potatoes: For an extra dose of vegetables, throw in some diced sweet potatoes. They’ll add a creamy texture when they soften up and give the soup a slight sweetness.
Swap the Cheese: If you’re vegan or dairy-free, use vegan cheese or nutritional yeast for a cheesy flavor without the dairy.
Add Greens: Throw in some spinach or kale towards the end of cooking for an added boost of nutrition. It won’t overwhelm the dish but will add color and extra vitamins.

Final Words

This vegetarian enchilada soup is more than just a meal; it’s a flavorful, satisfying experience that you can feel good about. Whether you’re cooking for yourself, your family, or guests, this dish delivers on every level. It’s easy to make, customizable to your taste, and packed with all the things you love about enchiladas-without the need for tortillas.

By following this recipe, you’re not just making soup; you’re creating a dish that brings warmth, comfort, and a little bit of joy with every bite. With vibrant veggies, zesty spices, and creamy toppings, you’ll be hooked from the first spoonful.

Enchilada Soup Vegetarian Recipe