Vegetarian Enchilada Soup

Vegetarian Enchilada Soup

  • Author: Deborah Davis
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6-8 1x
  • Category: Soup, Entree
  • Method: Stove-top, One Pan
  • Cuisine: Vegan, Vegetarian


Curl up on a cold night with this vegetarian enchilada soup with just enough spice to warm you up and plenty of fiber and protein to satisfy your hunger.


For the 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
  • 1 (15 oz.) can corn OR 2 cups fresh/frozen corn kernels
  • 1 (15 oz.) can pinto OR black beans, drained
  • 3 cups vegetable broth (Add up to 1 additional cup for a less chunky soup)
  • 1 (15 oz.) can pinto OR black beans, drained
  • 1 teaspoon dried oregano
  • 1/8th teaspoon sea salt
  • 1/8th teaspoon ground black pepper

To Serve:

  • Corn tortillas, cut into strips
  • Chopped cilantro
  • Shredded cheese
  • Sour Cream


  1. In a dutch oven, add the olive oil, onion, jalapeƱo, poblano, and bell peppers. Cook for 5-7 minutes or until the onion is translucent and tender.
  2. Stir in the zucchini and cook for another 5-7 minutes until zucchini starts to soften.
  3. Stir in the garlic and cook for 1 minute.
  4. 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.
  5. 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.
  6. 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.