Vegan Enchilada Soup
A simple one-pot vegan soup full of smoky, savory, and bright flavors.
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Servings: 6 people
Calories: 393kcal
Ingredients
- 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
Optional toppings
- tortilla chips
- fresh cilantro
- vegan sour cream
- fresh limes, for squeezing over top
Equipment
Instructions
- 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.
Notes
Nutrition facts are calculated without toppings.
Nutrition
Calories: 393kcal | Carbohydrates: 44g | Protein: 11g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 500mg | Potassium: 829mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1170IU | Vitamin C: 79mg | Calcium: 78mg | Iron: 3mg
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