Vegetarian Enchilada Soup

Name: Vegetarian Enchilada Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 1 green bell pepper, chopped; 1 small jalapeño seeded and diced (optional); 2 cups vegetable broth; 1 cup enchilada sauce; 1 cup corn; 1 (10oz) can diced tomatoes with green chilis; 1 (15oz) can black beans drained and rinsed; 4 oz cream cheese

Jump To Recipe by Liz February 2, 2021 This post may contain affiliate links.

This vegetarian enchilada soup is a delicious combination of spicy flavors that’s loaded with black beans and vegetables for an enticing meal!

I am so excited to share this soup recipe with you because it’s a rich and creamy soup with plenty of spice, and it comes together with just a handful of basic ingredients!

How to Make Vegetarian Enchilada Soup

First, soften the onion, pepper, and jalapeño. Then add the broth, enchilada sauce, tomatoes, beans, and corn.

Let it simmer for 15 minutes, then add a little cream cheese. It makes this soup so rich and velvety. I love the texture!

Enchilada Soup Topping Ideas

Chopped avocado
Crumbled feta or cotija cheese
Crushed tortilla chips
Diced red onion
Fresh cilantro

Substitution Ideas

If you don’t like things spicy, you can skip the jalapeño and use a mild enchilada sauce.
If you want to keep this recipe vegan, try dairy-free cream cheese such as Kite Hill or Violife. Just be sure it’s plain and unflavored.
The enchilada sauce adds tons of flavor to this recipe. I like the Frontera brand red enchilada sauce but sometimes I make my own using this enchilada sauce recipe.

How to Store and Reheat Leftover Soup

Let the soup cool slightly, then store in an airtight container in the fridge for up to 5 days. To reheat, warm over low heat on the stovetop or microwave for 2-3 minutes, stirring frequently. Be sure not to bring the soup to a boil or the cream cheese may curdle.