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enchilada soup topped with avocado and cilantro in white bowl

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.
3 from 1 vote
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Course: 30 Minute Meals
Cuisine: American
Keyword: easy dinner ideas, enchilada soup recipe, vegan soup, vegetarian recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 206kcal
Author: Nicole Harris

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

Serve topped with cilantro, avocado, limes, tortilla strips, sour cream, cheese or any other favorite toppings.

Nutrition

Serving: 1g | Calories: 206kcal | Carbohydrates: 34g | Protein: 8g | Fat: 6g | Polyunsaturated Fat: 5g | Sodium: 1320mg | Fiber: 9g | Sugar: 11g
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