This hearty vegan enchilada soup captures the bold, smoky flavors of enchiladas in a cozy, one-pot meal. Loaded with vegetables, beans, and warming spices, it’s filling, dairy-free, gluten-free, and ready in about 40–45 minutes—perfect for weeknight dinners or meal prep.
About the Recipe
This soup sits somewhere between a tortilla and a taco soup, inspired by the flavors of veggie enchiladas. What makes it great:
- Vegan and gluten-free.
- Packed with flavor: smoky, spicy, and tangy notes from enchilada sauce, chilies, and spices.
- Hearty and satisfying: beans, corn, and sweet potato create texture and substance.
- Pantry-friendly: mostly everyday ingredients and canned goods.
- One-pot meal: minimal cleanup and ready in under 45 minutes.
- Excellent for meal prep and leftovers.
Ingredients & Substitutions
- Sweet potato: can be swapped with butternut squash or regular potato.
- Beans: pinto works well, or use black beans, kidney beans, or a mix.
- Enchilada sauce: red enchilada sauce is used here; green enchilada sauce is a tasty variation.
- Green chilies: canned diced green chilies add mild heat and flavor.
- Vegetable broth: broth adds depth; water works in a pinch.
- Corn: fresh, canned, or frozen corn all work fine.
See the recipe card below for full ingredient amounts and step-by-step instructions.
Variations
- Cheesy: Stir in dairy-free shredded cheese or a dollop of vegan sour cream. For a richer result, add up to 1/2–3/4 cup shredded dairy-free cheese or a few tablespoons of vegan cream cheese before serving.
- Spicy: Use a spicy enchilada sauce, add a minced jalapeño when sautéing, or sprinkle in 1/4–1/2 tsp cayenne or red pepper flakes.
- Creamy: Stir in 1/4–1/2 cup coconut milk or cashew cream at the end for extra creaminess.
- Extra protein: Add vegan crumbles, chopped seitan, or your preferred plant-based protein.
Instructions
Sauté the vegetables: Heat 2 tablespoons oil in a large pot over medium heat. Add the diced onion and bell peppers, season with salt and pepper, and cook 5–7 minutes until softened.
Toast the spices: Stir in chili powder, ground cumin, garlic powder, oregano, and smoked paprika. Cook 1–2 minutes until the spices smell fragrant.
Build the soup: Add corn, cubed sweet potato, drained beans, diced tomatoes, enchilada sauce, diced green chilies, and 5 cups vegetable stock (or water). Bring to a boil, then reduce heat and simmer 16–20 minutes until the vegetables are tender and the flavors meld.
Finish and serve: Remove from heat and stir in 4 tablespoons nutritional yeast, the juice of 1/2 lime, and 1/4 cup chopped cilantro, if using. Taste and adjust salt and pepper.
If you prefer a creamier texture, blend a few scoops of soup until smooth and return it to the pot, or stir in 1/4–1/2 cup coconut milk, cashew cream, or shredded vegan cheese.
Ladle into bowls and garnish with your favorite toppings such as vegan sour cream, extra cilantro, sliced green onions, avocado, lime wedges, toasted pumpkin seeds, and crushed tortilla chips.
Recipe FAQs
Yes. Store in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
Yes. Cool fully and freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
Absolutely. Black beans, kidney beans, or a bean mix all work well in this recipe.
Vegan Enchilada Soup
Ingredients
- 2 tbsp oil
- 1 medium white onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp smoked paprika
- 1 ½ cups corn kernels
- 1 sweet potato, peeled and cut into small cubes (about 235 g or 2 cups)
- 2 cans (540ml) pinto beans, drained and rinsed (or a mix of pinto and black beans)
- 1 can (796ml) diced tomatoes
- 1 can or jar (215 ml) red enchilada sauce
- 1 can (113 ml) diced green chilis
- 5 cups vegetable stock or water
- 4 tbsp nutritional yeast
- ½ lime, juiced
- ¼ cup cilantro, optional, finely chopped
- Salt and pepper
Instructions
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Heat 2 tbsp oil in a large pot over medium heat. Add diced onion and peppers, season with salt and pepper, and cook 5–7 minutes until tender.
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Add chili powder, cumin, garlic powder, oregano and smoked paprika. Cook 1–2 minutes until fragrant.
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Stir in corn, sweet potato, beans, diced tomatoes, enchilada sauce, diced green chilis and vegetable stock (or water). Bring to a boil, then reduce heat and simmer 16–20 minutes, until the vegetables are tender and flavors have blended.
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Optional creamy step: ladle a couple of scoops into a blender and process until smooth, then return to the pot and stir to combine.
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Stir in nutritional yeast, lime juice and cilantro if using. Adjust salt and pepper to taste.
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Divide between bowls and top with cilantro, green onions, avocado, tortilla chips, or toasted seeds as desired.
Notes
Nutrition
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