Vegetarian Enchilada Soup Recipe
This Vegetarian Enchilada Soup Recipe is great for those eating less meat or following a vegetarian or vegan diet. It is also super nutritious and flavorful. An easy soup recipe that is great for a 30 minute weeknight dinner.
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Table of Contents
Easy 30 Minute Enchilada Soup
This soup recipe is great for cold or warm weather. It is hearty enough to be satisfying without needing any meat. There are a lot of flavors packed into this 30 minute soup!
Ingredients Needed For Vegetarian Enchilada Soup (screenshot for grocery list)
- Sweet Onion
- Yellow Bell Pepper
- Red Bell Pepper
- Oil
- Vegetable Stock
- Enchilada Sauce
- Fire Roasted Diced Tomatoes
- Black Beans
- Garlic Powder
- Onion Powder
- Frozen Corn
- Salt/pepper
How To Make Enchilada Soup
- In large dutch oven pot, sauté onion and bell peppers in oil until tender.
- Add stock, enchilada sauce, tomatoes, beans, garlic powder, onion powder, corn, salt and pepper.
- Simmer 15-20 minutes.
How To Serve Enchilada Soup
Serve topped with cilantro, avocado, limes, tortilla strips, sour cream, cheese or any other favorite toppings.
More Easy Soup Recipes For Dinner:
Spinach Tortilla Soup – Easy Vegetable Soup – Chicken Tortilla Soup – Ham and Bean Soup – Stuffed Red Pepper Soup
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Vegetarian Enchilada Soup Recipe
Equipment
Ingredients
- 1 Sweet Onion - chopped
- 1 Yellow Bell Pepper - seeded chopped
- 1 Red Bell Pepper - seeded chopped
- 2 Tablespoons Oil
- 32 ounces Vegetable Stock
- 10 ounce Can Enchilada Sauce
- 14 ounce Can Fire Roasted Diced Tomatoes
- 15 ounce Can Black Beans - drained rinsed
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 Cup Frozen Corn
- Salt/pepper - to taste
Instructions
- In large dutch oven pot, sauté onion and bell peppers in oil until tender.
- Add stock, enchilada sauce, tomatoes, beans, garlic powder, onion powder, corn, salt and pepper.
- Simmer 15-20 minutes.
Notes
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
