Vegetarian Enchilada Soup with Beans and Rice
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 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
Description
This soup starts with sautéed yellow onion, bell pepper, and jalapeño seasoned with cumin, chili powder, and garlic powder for a base packed with southwestern flavors. The sautéed veg is combined with vegetable broth, enchilada sauce, frozen corn, and diced tomatoes, then enriched with black and pinto beans for protein and substance. Uncooked white rice is added last and simmered until tender, thickening the soup and providing a comforting mouthfeel.
The flavor is savory and mildly spicy from the spices and jalapeño, mellowed by the sweetness of corn and acidity from tomatoes and enchilada sauce. The texture varies from broth-like to a thicker stew consistency depending on additional broth or toppings. The soup pairs well with fresh, vibrant garnishes such as sour cream, avocado, cilantro, and crunchy tortilla chips, which enhance both texture and flavor complexity.
This recipe can be adapted for slow cooker preparation, omitting rice initially and adding it shortly before serving to maintain texture. Optional heavy cream can be stirred in at the end for a creamier version. The recipe yields about six generous servings, making it suitable for meal prep or family meals. Adjust broth and seasoning as needed for taste preferences and desired soup thickness.
Ingredients
- 1 yellow onion medium
- 1 bell pepper
- 1 jalapeño
- 2 tsp avocado oil
- 1 tsp cumin ground
- 1 tsp chili powder
- 1 tsp garlic powder
- 4 cups vegetable broth low-sodium
- 10 oz enchilada sauce (a little over a cup)
- 1 cup corn or extra if desired, frozen
- 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 white rice uncooked
- salt to taste
- black pepper
- cumin
- chili powder
TASTY TOPPING OPTIONS
- jalapeño sliced
- sour cream (regular or vegan)
- avocado sliced or cubed
- salsa fresh, or pico de gallo
- cheddar cheese skip for vegan, grated, or Mexican blend cheese
- cilantro fresh
- scallions chopped
- tortilla chips or strips
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 a creamier soup, stir in about 1/2 cup heavy cream just before serving; this is optional.
- Adjust broth amount to make soup thicker like a stew or brothier to taste; season accordingly.
- Recipe yields approximately 6 bowls (about 12 cups total).
- Nutrition estimates vary based on toppings chosen; adjust as desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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