Enchilada Soup
No rolling up tortillas! This vegan enchilada soup recipe has all the flavor of enchiladas in a hearty bowl of soup. It’s loaded with beans, plant-based chicken, fire-roasted tomatoes, and tons of flavour!
Soup season isn’t over yet and I just had to share this enchilada soup recipe with you before warm weather arrives and you’ve moved on to salads and ice cream! This recipe tastes just like (vegan) chicken enchiladas, with tender seitan chicken, black beans, and ALL the Mexican seasonings. It’s so good, I’d even eat it on the balmiest days of summer—but it’s especially perfect this time of year when you’re still craving a warm, hearty dinner!
Why This Enchilada Soup Is Worth Adding to Your Recipe Rotation
Everyone has a recipe rotation, right? Those recipes you make at least once a month because they’re so reliably delicious? Well, this vegan enchilada soup is definitely worth adding to that list! Here’s why:
- Easy to make. I love my Vegan Enchiladas but friends, making enchilada soup is MUCH easier. It’s a one-pot recipe and you don’t have to roll up any tortillas!
- The flavour is on point. All the classic flavours of enchiladas are present in this soup —it’s smoky, savoury, spiced with earthy ground cumin and chili powder, a little bit spicy, and just divine!
- Hearty and satisfying. Between the vegan chicken and the beans, this is a soup that’s substantive enough that you can make it a complete meal. (This Lasagna Soup is another meal-worthy soup, but this time with Italian flavours!)
Notes on Ingredients
A lot of the ingredients you need for this recipe are pantry staples that you probably have on hand! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil – You can substitute this with avocado oil or another neutral oil.
- Onion and garlic – The aromatics that create the base of flavour for this enchilada soup.
- Jalapeño – You can add more or less based on your preferences.
- Seasonings – Ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper.
- Diced tomatoes – One can of fire-roasted diced tomatoes and one can of diced tomatoes with green chilies.
- Black beans
- Corn
- Vegan chicken pieces – I use my Vegan Chicken recipe.
- Vegetable broth – This Homemade Vegetable Broth is my favourite.
- Enchilada sauce – I recommend using red enchilada sauce for this recipe since we’re adding so many tomatoes already. It’s better to lean into the tomato flavour than to dilute the taste of green enchilada sauce.
- Lime juice
- Fresh cilantro
- Toppings – Avocado, vegan sour cream, tortilla chips or strips, vegan cheese, and cilantro.
How to Make Enchilada Soup
Here you’ll find step-by-step photos, but for the full written instructions for this enchilada soup, scroll to the bottom of the page.
- Sauté the aromatics. Cook the onion with the olive oil in a large pot over medium heat. Stir in the garlic and jalapeño and cook for a minute, until fragrant.
- Bloom the spices. Stir in the seasonings and cook for 30 seconds more.
- Simmer. Add all the remaining ingredients except the lime juice and cilantro. Bring to a boil, then simmer covered for 20 minutes.
- Serve. Add the lime juice and cilantro, then ladle into bowls. Let everyone add their favourite garnishes.
Tips and Variations
- Try different beans. Pinto beans or kidney beans can be substituted for black beans. Or you could use a combination of beans, like a can of mixed chili beans.
- Make it creamy. If you want a creamier soup, stir in vegan sour cream or vegan heavy cream at the end of the cooking time.
- Bulk up with veggies. Love your enchiladas with LOTS of veggies? You can make enchilada soup like that too! After cooking the aromatics, you can add diced bell peppers, zucchini, or even finely diced sweet potatoes; once they’re tender, proceed with the rest of the recipe.
Serving Suggestions
My favourite pairing for this enchilada soup recipe is cornbread, and oh, do I have a lot of options for you! This Pumpkin Cornbread is super moist, but my classic Vegan Cornbread Recipe is always a win. My family also loves these Vegan Cornbread Muffins!
How to Store and Reheat Leftovers
- Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezer: You can also freeze this soup for up to 3 months in an airtight container or freezer bag.
- To reheat: Thaw frozen soup in the refrigerator. Reheat it on the stovetop over medium heat or in the microwave until warmed through.
More Hearty Vegan Soup Recipes
Enjoy friends! If you make this enchilada soup recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Enchilada Soup
Ingredients
- 1 tablespoon olive oil, 15 mL
- 1 small onion, diced – about 100 g
- 2 cloves garlic, minced – about 6 g
- 1 jalapeño, finely chopped (seeds removed for less heat) – about 15 g
- 1 teaspoon ground cumin, 2 g
- 1 teaspoon chili powder, 2 g
- 1 teaspoon smoked paprika, 2 g
- 1 teaspoon dried oregano, 1 g
- 1 teaspoon salt, or to taste – 5 g
- ½ teaspoon black pepper, 1 g
- 1 can fire-roasted diced tomatoes, 14.5 ounces or 411 g
- 1 can diced tomatoes with green chilies, 10 ounces or 283 g
- 1 can black beans , drained and rinsed – 15 ounces or 425 g
- 1 can corn, drained – 15 ounces or 425 g
- 1 ½ cups vegan chicken pieces, 200 g
- 4 cups vegetable broth, 960 ml
- 1 cup enchilada sauce, 240 ml
- 1 tablespoon lime juice, 15 ml
- ¼ cup chopped fresh cilantro, 4 g
Optional Toppings:
- Sliced avocado
- Dairy-free sour cream
- Tortilla chips
- Shredded vegan cheddar cheese
- Extra chopped cilantro
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic and jalapeño and cook for another minute.
- Stir in the cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.
- Pour in the fire-roasted diced tomatoes, diced tomatoes with green chilies, black beans, corn, vegan chicken pieces, vegetable broth, and enchilada sauce. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer covered for 20 minutes, stirring occasionally.
- Stir in the lime juice and fresh cilantro. Taste and adjust salt or spices if necessary.
- Serve hot with your favorite toppings like avocado, dairy-free sour cream, tortilla chips, or shredded vegan cheddar cheese.
Notes
- Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat: Thaw frozen soup in the refrigerator. Reheat it on the stovetop over medium heat or in the microwave until warmed through.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This is such a delicious way to have your veggies in a savoury way. Enjoyable and delicious. I really ump the veggies quota and thoroughly loved this.
Hi Judy,
Thank you for sharing—so happy to hear you loved this Enchilada Soup recipe and that it’s helping get through the daily veggies!