This vegetarian enchilada soup has “comfort food” written all over it. It’s a great recipe for the busy holiday season since you cook up a big pot of this one afternoon and then have a couple of meals out of it. (Depending on your family size!) This soup comes together quick thanks to a few pantry staples like beans, frozen or canned corn, canned tomatoes, and store bought enchilada sauce. Also, thanks to all those vegetables and beans this soup is filling enough to be a hearty meal. (Especially once you add all the toppings!)
This vegetarian enchilada soup is actually vegan too, but I used vegetarian in the title since I like to top it with cheddar cheese and sour cream… 😉 You can totally use the vegan versions of both of those toppings to keep it veg-friendly. You’ll also want to stir in some corn tortillas that have been cut into strips just before serving so you have all the elements of an enchilada included. I just layered them into the bottom of my serving bowls so that as you eat the soup, the tortillas will soften. Mmm! I can’t wait to make this on repeat this winter because it is the perfect spicy hot bowl of soup for curling up with on the couch on cold days.
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Vegetarian Enchilada Soup
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 1 jalapeno seeds removed, chopped
- 1 poblano pepper chopped
- 2 bell peppers chopped
- 2 small zucchini chopped
- 3 cloves garlic minced
- 1 (15 oz) can red enchilada sauce
- 1 (15 oz) can fire roasted diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 cups fresh/frozen corn kernels
- 2 (15 oz) cans pinto OR black beans, drained
- 3 cups vegetable broth Add up to 1 additional cup for a less chunky soup
- 1 teaspoon dried oregano
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- Corn tortillas cut into strips
- Chopped cilantro
- Shredded cheese
- Sour Cream
For the Soup
- In a dutch oven, add the olive oil, onion, jalapeño, poblano, and bell peppers. Cook for 5-7 minutes or until the onion is translucent and tender.
- Stir in the zucchini and cook for another 5-7 minutes until zucchini starts to soften.
- Stir in the garlic and cook for 1 minute.
- Add the enchilada sauce, tomatoes, tomato sauce, corn, and broth. Stir well. Bring to a simmer and cook for 7-10 minutes or until zucchini and other vegetables are tender.
- Stir in the beans, oregano, salt, and black pepper. Bring back to a simmer. Add more broth to reach desired consistency if you like a less chunky soup. Adjust salt and black pepper to your liking.
- To serve, line bottom of serving bowls with ~2 tortillas worth of strips and pour soup over top. Sprinkle with cheese, chopped cilantro, and a dollop of sour cream.