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Vegetarian Enchilada Soup with Beans and Rice

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!

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

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

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
    Cup of Yum
  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 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!
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Nutrition Information

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

% 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.