Vegetarian Enchilada Soup with Beans and Rice
User Reviews
4.9
51 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
195 kcal
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Course
Soup
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Cuisine
Vegetarian
Vegetarian Enchilada Soup with Beans and Rice
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This healthy one-pot Vegetarian Enchilada Soup is loaded with tasty veggies, beans, and rice, then topped with all your favorite toppings for tons of flavor in every bite!
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Ingredients
- 1 medium yellow onion
- 1 bell pepper
- 1 Jalapeño
- 2 tsp avocado oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 4 cups low-sodium vegetable broth
- 10 oz enchilada sauce (a little over a cup)
- 1 cup frozen corn or extra if desired
- 1 can diced tomatoes (15 oz)
- 1 can black beans (15 oz) drained and rinsed
- 1 can pinto beans (15 oz) drained and rinsed
- ⅓ cup uncooked white rice
- salt, pepper, and any additional cumin/chili powder to taste
TASTY TOPPING OPTIONS
- Sliced Jalapenos
- sour cream (regular or vegan)
- sliced or cubed avocado
- Fresh salsa or pico de gallo
- grated cheddar or Mexican blend cheese (skip for vegan)
- fresh cilantro
- chopped scallions
- tortilla chips or strips
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Instructions
- Peel and dice onion. Finely dice bell pepper and jalapeño, discarding seeds and stem.
- Bring a large pot or dutch oven to medium-high heat with 2 tsp oil. Sauté onion bell pepper, jalapeño, until tender, approx 5-8 minutes.
- Add spices and sauté for an additional minute.
- Next add vegetable broth, enchilada sauce, frozen corn, and diced tomatoes (in juices). Drain and rinse beans and add them as well.
- Bring soup to a boil then add rice. Reduce heat to simmer and cook 20-25 minutes, stirring occsionaly for the first few minutes to prevent rice from sticking. Brown rice may require extra cook time, adjust as needed. Once rice is fluffed and tender, the soup is ready!
- Top with your choice of toppings from the list above and enjoy!
OPTIONAL SLOW COOKER INSTRUCTIONS
- Add everything except the rice and toppings. Cook on high for 3-4 hours or low for 7-8 hours, until the veggies are nice and tender. About 20 minutes or so before you're ready to eat, cook rice via your favorite method. You can use a heat-and-eat shortcut rice, a rice/pressure cooker, simply cook it stove-top. Swirl rice into soup and portion into bowls. Add toppings and dive in while it's hot!
Notes
- For an optional creamy enchilada soup, feel free to add 1/2 cup or so of heavy cream to mix in at the very end. It's totally optional but oh so luxe!
- I love my soup loaded with beans/veggies and a bit closer to stew in consistency. Want it a bit brothier? Feel free to add extra vegetable broth as desired then amp up the seasoning to compensate.
- Recipe yields 6 bowls of soup or approx. 12 cups.
- Nutrition Facts below are estimated for the soup per bowl using an online recipe nutrition calculator. Adjust as needed based on toppings chosen and enjoy!
Nutrition Information
Show Details
Calories
195kcal
(10%)
Carbohydrates
38g
(13%)
Protein
8g
(16%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
1166mg
(49%)
Potassium
459mg
(13%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
1594IU
(32%)
Vitamin C
39mg
(43%)
Calcium
43mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 1166mg | 49% |
| Potassium | 459mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 1594IU | 32% |
| Vitamin C | 39mg | 43% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
51 reviews
Excellent
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