Enchilada Soup

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Back in the days before I transitioned to a plant-based diet I made a really savory Chicken Enchilada Soup. It was soooo good. People would come from miles around, OK my friend Sarah would drive a few miles to eat this soup. I love this soup!!!

Plant-Based gluten-free Enchilada Soup.

The problem was it contained a ton of not so healthy ingredients. I was determined to make it healthy without compromising the flavor. 

Enchilada Soup

Enchilada Soup
Recipe type: Soup
Cuisine: Mexican
  • 6 cups veggie broth
  • 1 onion, diced
  • 3 cups cooked beans (I use 1 can black beans and 1 can pinto beans)
  • 1 cup diced tomatoes (canned our fine)
  • 1 8 oz. can of tomato sauce
  • 2 cloves garlic (or 1 tsp. garlic powder)
  • 1 bell pepper, diced
  • 1 jalapeno, sliced
  • 2 cups cooked rice
  • 1 cup organic corn
  • 1 4 oz. can diced green chilies
  • 1 Tbsp. chili powder
  • ½ tsp. cumin
  • salt, pepper and nutrional yeast to taste (optional)
  1. Bring veggie broth to a simmer in a large pot.
  2. Add onions, cooked beans, diced tomatoes, bell peppers, jalapenos, corn and rice.
  3. Add tomato sauce and let simmer.
  4. Let this cook until onions are translucent and flavors have had a chance to meld. I like to let it simmer for an hour or so.
  5. Season with chili powder, cumin and any other seasonings.

This is especially good with crushed tortilla chips and nutritional yeast added to the individual bowl. If you like to use a faux sour cream add a dollop to your bowl. Try not to eat right out of the pot when you’re putting leftovers away. That is just bad manners. This made enough soup for maybe 6 bowls, but you will want seconds. Double (or triple) the recipe for a large family.  

This soup is very forgiving. If you are missing an ingredient go ahead and made it. I make it all the time but when I’m out of corn or green chilies it still tastes great. 

My husband kept going on and on about how great this soup is, how it reminds him of soup his mom made when he was a kid, how amazing I am; OK I threw that last part in there but it is not uncommon for him to say that. 

Enchilada Soup

Don’t  you just want to dive in that bowl and swim around? Well you would if you tasted it. 

If you love this soup be sure to try it’s grain-free counterpart, Taco Soup!

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  1. Yes! I think I WOULD dive in there and swim around–looks delicious.

  2. Sounds yummy!

  3. You said you made this in the Instant Pot, but you don’t say for how long……

    • I didn’t have an Instant Pot when I posted this recipe but I usually cook soups on manual for the time needed for the longest cooking item. Most soups like this I just cook for 30 minutes. I’m trying a lot of my recipes now and will write about how to adapt them and how long to cook them in the next month or so.

  4. Tasty but confusing recipe. You list green chilis as an ingredient but it isn’t mentioned in the directions. You call to add cooked rice and let simmer for an hour but this will produce rice that is mushy. I added the rice at the end.

What do YOU think?