This vegan enchilada soup uses red enchilada sauce to pack tons of flavor into a short cooking time. Between the bold flavors and creamy-yet-hearty texture, this vegan soup will quickly become one of your favorite one-pot recipes.
You will Love this Soup
- It's got great flavor. It's the flavor of one of my favorite meals in soup form! Plus using store-bought enchilada sauce helps to give this soup that all-day simmered flavor in only 30 minutes.
- It's full of pantry staples. Besides a few fresh veggies, this soup is full of foods you can find in my pantry on any given day. No need for an extensive grocery list!
- It's quick. This soup only takes about 20 minutes to prep and simmers for 30 minutes. With such light hands-on work, this hearty soup is the perfect easy weeknight dinner.
Ingredients and Substitutions
- Spices: Chili powder, ground cumin, smoked paprika, ancho chili powder, and Mexican oregano all come together to bring bold, smoky flavor to this dish. Italian oregano is also just fine if you don't have Mexican oregano on hand.
- Red enchilada sauce helps to bring slow cooker flavor to this quick meal! Be sure to check the ingredient list to ensure yours is vegan if need be.
- Pinto and black beans add texture, protein, and fiber to this dish. Substituting in other beans, such as kidney or white beans, will also work well.
- Green chiles are another flavor enhancer. If you can find roasted green chiles, even better! You can also substitute an additional jalapeño or salsa verde.
- Bell peppers: Any color will do. Red bell pepper will add more sweetness, whereas green bell pepper adds a more vegetal flavor.
- Corn: Fresh, frozen, or canned corn all add great texture and sweetness to this dish!
- Quinoa: I love using quinoa to give a texture reminiscent of broken-down corn tortillas while providing additional protein and fiber to this healthy soup. Brown rice, lentils, or an additional can of beans could also work in a pinch.
- Jalapeño adds a mild kick to this soup. Feel free to omit or use an additional can of green chiles.
- Coconut milk adds a rich creaminess to this veggie enchilada soup. Feel free to use reduced-fat coconut milk if preferred or cream for a vegetarian enchilada soup.
Place a large pot on the stovetop over medium heat. Add your oil and spices, stirring to combine. Allow the spices to heat until they are fragrant.
Then, add the remaining ingredients except for the coconut milk. Stir and turn up the heat to high.
When the soup comes to a boil, turn the heat down to low. Cover and allow to simmer for about 30 minutes. After 30 minutes, stir in the coconut milk, add desired toppings, and serve!
I love to top my soup with vegan sour cream, tortilla chips, fresh cilantro, and a squeeze of lime juice.
- Cheesy enchilada soup: Top your soup with vegan cheese shreds or stir in a bag of cheese shreds prior to serving. For a vegetarian version, you could try cream cheese in place of coconut milk and/or add dairy cheese.
- Spicy vegan enchilada soup: Adjust the spice level of this soup by using spicy vs. mild enchilada sauce and green chiles. You can also add ¼-1/2 teaspoon of cayenne pepper for a spicier soup.
- Make-ahead: Combine all the ingredients except the coconut milk in a freezer-safe container and store in the freezer for up to 3 months. Follow reheating instructions and stir in the coconut milk at the end.
- Store: Store leftovers in an airtight container in the refrigerator for 3-5 days or freezer for 2-3 months.
- Reheat: Reheat this soup in a covered microwave-safe container for 2-3 minutes. If reheating a large amount of soup from frozen, transfer the frozen soup to the refrigerator 1-2 days before reheating. Then, reheat the thawed soup in a large pot over low-medium to medium heat until simmering.
- Save extra time by using an electric kettle to boil 4 cups of water while your spices or other ingredients are heating. Then, add the hot water and some vegetable bouillon to the soup instead of vegetable broth. This tip is especially helpful if your stove top takes a long time to heat up.
- If you'd prefer a slow cooker recipe, try my lentil tortilla soup, which has a very similar flavor profile.
- While I love and am inspired by Mexican flavors, I would not say my recipes are very authentic. If you are looking for recipes created by someone with Mexican heritage, check out Isabel Eats!
Sure! Instead of pre-made sauce, substitute for 1 ¼ cups of homemade sauce.
Vegan Enchilada Soup
- 2 Tablespoons olive oil
- 1 Tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ancho chili powder (or ½ teaspoon additional chili powder)
- ½ teaspoon Mexican oregano (or Italian oregano)
- 4 cups vegetable stock, unsalted
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (10 ounce) can red enchilada sauce
- ½ cup corn (fresh, frozen, or canned)
- ½ cup quinoa
- 1 (4 ounce) can diced green chiles
- 2 bell peppers, diced
- 1 jalapeño, finely diced
- 1 (13.5 ounce) can coconut milk
- tortilla chips
- fresh cilantro
- vegan sour cream
- fresh limes, for squeezing over top
- On medium heat, add the oil, chili powder, cumin, paprika, and ancho chili powder. Stir and allow to heat until spices are fragrant, about 3-5 minutes (this may vary depending on your stovetop).
- Once fragrant, add the rest of the ingredients EXCEPT the coconut milk and stir to combine. Turn up the heat to high. When the soup begins to boil, turn the heat to low, cover, and allow the soup to simmer for about 30 minutes.
- After 30 minutes, turn off the heat and stir in the coconut milk. Then, serve with your preferred toppings.
- Store leftovers in the fridge for 3-5 days or the freezer for 2-3 months.