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enchilada soup

Vegetarian Enchilada Soup

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian


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


  • 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


  1. In a large pot, add the olive oil, onion, bell pepper, and jalapeño.
  2. Cook over medium heat for 10 minutes, stirring frequently until the vegetables have softened.
  3. Add the broth, enchilada sauce, corn, tomatoes, and black beans.
  4. Turn heat to medium-high and simmer for 15 minutes.
  5. Reduce heat to low, then add cream cheese.
  6. Stir until combined. Keep on a low heat until ready to serve.