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Vegetarian Enchilada Soup with Beans and Rice
4.9 from 51 votes

Vegetarian Enchilada Soup with Beans and Rice

Vegetarian Enchilada Soup with Beans and Rice is a flavorful, hearty soup blending enchilada sauce with multiple beans, vegetables, and rice. It offers a balanced texture combining tender rice, soft beans, and a tomato-rich broth with southwestern spices. The soup suits a filling lunch or dinner and can be customized with toppings like avocado, cheese, and cilantro for added variety.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 servings
Calories: 195 kcal
Course: Soup
Cuisine: Vegetarian

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

    Cup of Yum
  1. Peel and dice onion. Finely dice bell pepper and jalapeño, discarding seeds and stem.
  2. 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.
  3. Add spices and sauté for an additional minute.
  4. Next add vegetable broth, enchilada sauce, frozen corn, and diced tomatoes (in juices). Drain and rinse beans and add them as well.
  5. 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!
  6. Top with your choice of toppings from the list above and enjoy!
OPTIONAL SLOW COOKER INSTRUCTIONS
  1. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 195

% 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.