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Vegetarian Enchilada Soup
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Vegetarian Enchilada Soup

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entree, Soup
Cuisine: Vegan, Vegetarian
Servings: 6 servings
Calories: 369kcal

Ingredients

  • 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

To Serve

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

For the Soup

    Instructions

    • 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.

    Nutrition

    Serving: 1serving | Calories: 369kcal | Carbohydrates: 69g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1432mg | Potassium: 1174mg | Fiber: 19g | Sugar: 16g | Vitamin A: 2783IU | Vitamin C: 92mg | Calcium: 121mg | Iron: 5mg