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    Vegan Enchilada Soup

    October 16, 2018 By Rene 17 Comments

    This Vegan Enchilada Soup is loaded with fresh veggies and two types of beans - ready in 30 minutes and packed with tons of flavor!

    Jump to Recipe
    This Vegan Enchilada Soup is loaded with fresh veggies and two types of beans - ready in 30 minutes and packed with tons of flavor! | ThisSavoryVegan.com #thissavoryvegan #vegansoup #vegan

    Soup weather is here! And I have lots of tasty recipes that will be coming your way over the next couple months.

    We're kicking off soup season with a simple and tasty one - Vegan Enchilada Soup! This soup is loaded with tons of fresh veggies, fiber-packed beans and lots of spices to make it extra flavorful. Plus it only takes 30 minutes to pull together.

    As with all of my recipes, this one is super versatile. Swap out veggies for what you have one hand, adjust the seasonings to your liking and finish off your bowl with all kinds of toppings.

    This Vegan Enchilada Soup is loaded with fresh veggies and two types of beans - ready in 30 minutes and packed with tons of flavor! | ThisSavoryVegan.com #thissavoryvegan #vegansoup #vegan

    You can also serve this soup a couple of different ways. You can leave it super chunky or blend everything up until smooth. I like mine somewhere in the middle - I blend half of the soup and leave the other half intact.

    As for the toppings (aka the best part of any soup) you have so many options. Some things that immediately come to mind are avocado, cilantro, tortilla chips, jalapeños, green onions...the list goes on and on. Essentially anything you would put on a taco, you can put on top of this soup.

    This soup is also a great make ahead meal. Whip up a batch on Sunday and you have lunch for the whole week. Don't want to eat it all in one week? This also freezes really well.

    TSV TIP: I used my favorite vegan chicken bouillon to make the broth for this soup. You can find it at Whole Foods or online here.
    This Vegan Enchilada Soup is loaded with fresh veggies and two types of beans - ready in 30 minutes and packed with tons of flavor! | ThisSavoryVegan.com #thissavoryvegan #vegansoup #vegan
    This Vegan Enchilada Soup is loaded with fresh veggies and two types of beans - ready in 30 minutes and packed with tons of flavor! | ThisSavoryVegan.com #thissavoryvegan #vegansoup #vegan
    Print Pin
    5 from 9 votes

    Vegan Enchilada Soup

    This Vegan Enchilada Soup is loaded with fresh veggies and two types of beans - ready in 30 minutes and packed with tons of flavor!
    Servings 10 cups

    Ingredients

    • 1 tablespoon olive oil
    • 1 yellow onion chopped
    • 1 green bell pepper chopped
    • 1 red bell pepper chopped
    • 1 jalapeño chopped
    • 1 tablespoon chili powder
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon cumin
    • ½ teaspoon smoked paprika
    • ½ teaspoon cayenne plus more to taste
    • 3 cloves garlic diced
    • 1 cup corn frozen or canned
    • 15 oz can black beans drained and rinsed
    • 15 oz can white beans drained and rinsed
    • 15 oz can fire roasted tomatoes
    • 4 oz can green chiles
    • 1 cup canned red enchilada sauce
    • 4 cups broth*
    • salt to taste, optional
    • hot sauce to taste, optional
    • optional toppings avocado, cilantro, green onions, tortilla chips, jalapeños

    Instructions

    • Heat olive oil in a pot over medium heat. Add onion, bell peppers, jalapeño, chili powder, onion powder, garlic powder, cumin, smoked paprika and cayenne to the pot and sauté, stirring regularly, until onions are soft (approx. 5 minutes).
    • Add garlic and corn and sauté for an additional 2 minutes. 
    • Pour beans, tomatoes, green chiles, enchilada sauce and broth into the pot and stir to combine. Bring to a boil then reduce heat to low and simmer for 10 minutes (you can let it simmer longer to allow the flavors to become stronger, but if you are short on time, 10 minutes will do the trick).
    • Taste and adjust seasonings if needed.**
    • Transfer half of the soup to a blender (or use an immersion blender) and blend until smooth. Transfer the mixture back to the pot and stir to combine.
    • Serve soup with any of the optional toppings.

    Notes

    *I used vegan chicken broth - you can get it online here. Or use the broth of your choice. 
    **Depending on the broth you use you may or may not need to add salt. Also add hot sauce and additional spices if needed.

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and  @thissavoryvegan!

    This Vegan Enchilada Soup is loaded with fresh veggies and two types of beans - ready in 30 minutes and packed with tons of flavor! | ThisSavoryVegan.com #thissavoryvegan #vegansoup #vegan
    « Weekly Vegan Dinner Plan #38
    Spicy Potato Kale Bowls with Mustard Tahini Dressing »

    Reader Interactions

    Comments

    1. John

      March 15, 2021 at 11:27 am

      5 stars
      This recipe is amazing! We have some of your pizzas and tacos and they have all been great. Thanks as someone that went plant based last July my wife and I really enjoy your recipes.

      Reply
      • Rene

        March 16, 2021 at 8:14 am

        Thank you so much! So glad you and your wife are getting lots of inspo 🎉

        Reply
    2. Tee

      December 14, 2020 at 12:31 pm

      5 stars
      I made this delicious soup along with a salad and vegan jalapeño cornbread muffins. OMG!!! One of my favorite recipes now!

      Reply
      • Rene

        December 20, 2020 at 8:03 pm

        Yum! That sounds like the best combo! So glad you liked it!

        Reply
    3. Mark L.

      November 03, 2020 at 8:19 am

      I made chicken tortilla soup last night, and my son said out of the blue, "I wonder if you can make a vegan version of this?" This is totally out of character because my son is basically a carnivore, but I said, yes, I know I've seen a similar recipe on TSV.

      I just took a closer look at the recipe notes and saw your recommendation for the Better Than Bouillon No Chicken base. We have used their products before, but never knew about this one. Thank you for the tip!

      Mark (Not a vegan, just trying to consume less meat!)

      Reply
      • Rene

        November 03, 2020 at 1:38 pm

        I live and die by that vegan chicken bouillon 😂 But it really is good. So glad to provide some inspo!

        Reply
    4. Jules

      December 30, 2018 at 5:05 pm

      5 stars
      This soup was delicious! I did not add any salt to it. Instead of the green chilies I added 4oz of salsa instead. This recipe is a keeper.

      Reply
    5. Tami

      December 03, 2018 at 12:01 am

      5 stars
      This soup is so so delicious! Thank you for sharing!

      Reply
    6. Helen

      October 31, 2018 at 7:34 pm

      5 stars
      My gawd! This was so so so soooooo good. I made exactly as is except I added another can of beans (kidney beans) and veggie sausage. It was perfect.... so happy I found this blog. Thank youuuuuu

      Reply
    7. Jayne Ray

      October 28, 2018 at 3:47 pm

      Yum!

      Reply
    8. Barbara Barnhouse

      October 20, 2018 at 6:39 am

      Do you have the nutritional info for this soup?

      Reply
      • Rene

        October 21, 2018 at 8:10 am

        I don't post nutritional info, but there are tons of websites that will do it for you.

        Reply
    9. Susan Larsson

      October 18, 2018 at 12:59 am

      5 stars
      made the recipe pretty much as it stands, but added a half cup of quinoa, a good squirt of bragg aminos (just because), and the equivalent of an extra can of black beans - outstanding, highly recommend this one!

      Reply
      • Rene

        October 19, 2018 at 7:36 am

        Susan - so glad you liked this. And I love all of your additions!

        Reply
    10. Hayley Morrin

      October 17, 2018 at 7:32 am

      Love this recipe, love soup season! I've made a few recipes from your site now, most of them summer-y recipes. Can't wait to make a big batch of hearty warming soup. Do you think homemade enchilada sauce would work? It's not an easy product to find in my supermarket.

      Reply
      • Rene

        October 17, 2018 at 8:18 am

        Totally - homemade will definitely work. Enjoy!

        Reply

    Trackbacks

    1. 21 Best Vegan Enchilada Recipes Anyone Will Love - TheEatDown.com says:
      May 23, 2019 at 4:58 am

      […] Check it out here […]

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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