If you’re craving a comforting bowl that bursts with vibrant Mexican flavors and is entirely plant-based, you’re going to love this Easy Vegan Enchilada Soup Recipe. It’s everything you want on a chilly day: rich, hearty, and a little spicy, yet surprisingly simple to whip up. Think black beans, sweet corn, and zesty enchilada sauce all melded together in a savory broth that warms you from the inside out. Whether you’re a longtime vegan, experimenting with plant-friendly meals, or just after something tasty and fuss-free, this soup hits all the right notes and feels like a warm hug in a bowl.
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step to making a soup that feels both authentic and wholesome. Each one plays a special role, from adding depth and creaminess to creating that perfect balance of textures and colors that make this dish so inviting.
- 1 tablespoon oil: This is your cooking base, helping to soften the onions and develop a little caramelized flavor.
- 1 onion, chopped: Adds a sweet and savory foundation to the soup, boosting the overall aroma.
- 1 can black beans, drained: Packed with protein and fiber, these beans bring heartiness and a pleasant, creamy texture.
- 1 cup corn: Provides a natural sweetness and a pop of color that brightens the soup’s appearance.
- 2 cups enchilada sauce: The star ingredient delivering that iconic spicy, smoky, and tangy kick.
- 2 cups vegetable broth: This liquid base marries all your ingredients together, ensuring each spoonful has rich, savory depth.
How to Make Easy Vegan Enchilada Soup Recipe
Step 1: Sauté the Onion
Begin by heating the oil in a saucepan over medium heat. Toss in the chopped onion and let it cook until it turns translucent and fragrant, which usually takes about 5 minutes. This step builds the aromatic foundation for your soup, unlocking the natural sweetness of the onion that will mingle beautifully with the enchilada sauce.
Step 2: Combine Beans, Corn, Sauce, and Broth
Next, stir in the black beans and corn, then pour in the enchilada sauce and vegetable broth. Each ingredient layers in more flavor and substance, transforming the pan into a bubbling pot of Mexican-inspired comfort that’s both filling and nutritious.
Step 3: Simmer to Perfection
Bring your soup to a gentle boil, reduce the heat, and let it simmer uncovered for about 15 minutes. This simmering allows the flavors to blend deeply, thickens the soup slightly, and ensures the beans and corn absorb all that saucy goodness.
How to Serve Easy Vegan Enchilada Soup Recipe
Garnishes
Toppings are the best way to add that extra touch of freshness and texture. Fresh avocado slices add creaminess without dairy, while a handful of chopped cilantro brings a lively herbaceous note. A squeeze of lime can also brighten the whole bowl beautifully.
Side Dishes
This soup stands tall on its own, but pairing it with warm, crusty bread or crunchy tortilla chips adds a delightful contrast. You could also serve it alongside a simple green salad or Mexican rice to round out your meal.
Creative Ways to Present
For gatherings or family dinners, consider serving this soup in individual bowls with a side of small tortillas to scoop. You can also layer it in clear mugs to show off the vibrant colors and let everyone add their favorite toppings right at the table.
Make Ahead and Storage
Storing Leftovers
This soup keeps very well in an airtight container in the refrigerator for up to 4 days. Flavors may deepen overnight, making your leftovers even tastier the next day—perfect for quick lunches or lazy dinners.
Freezing
If you want to save some for later, this soup freezes wonderfully. Transfer cooled soup to freezer-safe containers or bags, and freeze for up to 3 months. Just be sure to leave some space, as the liquid will expand.
Reheating
Reheat your soup gently on the stove over low-medium heat, stirring occasionally to prevent sticking. You may want to add a splash of vegetable broth or water if it thickened too much in the fridge or freezer. Microwave reheating is also fine, just in shorter intervals to avoid overheating.
FAQs
Can I use homemade enchilada sauce in this Easy Vegan Enchilada Soup Recipe?
Absolutely! Homemade enchilada sauce adds a fresh, customized flavor that fits perfectly with this soup. Feel free to adjust the spice level to your liking.
What other beans can I use besides black beans?
Great question! Pinto beans or kidney beans work perfectly well here. They’ll change the texture slightly, but keep that hearty, satisfying vibe you want.
Is this soup spicy, and can I adjust the heat?
The enchilada sauce usually has a mild to medium spice level, but it depends on the brand or recipe you use. You can always add chopped jalapeños or a dash of hot sauce if you prefer a spicier kick.
Can I make this soup in a slow cooker?
Definitely! Simply sauté the onions first, then add all ingredients to your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. This method lets the flavors deepen beautifully.
Is this soup suitable for meal prep?
Yes, it’s perfect for meal prep. Its flavors develop even more after a day or two, and storage is simple. Just portion it out for quick, nutritious meals throughout the week.
Final Thoughts
I hope you’re as excited as I am to make this Easy Vegan Enchilada Soup Recipe a regular in your kitchen. It’s one of those dishes that feels fancy but is truly fuss-free, packed with plant-based goodness, hearty textures, and comforting flavors. The best part? It comes together in no time, so you can enjoy a nourishing, vibrant meal any day of the week. Grab your ingredients, dive in, and savor every spoonful—you’ll be hooked before you know it!
Print
Easy Vegan Enchilada Soup Recipe
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Easy Vegan Enchilada Soup brings vibrant Mexican-inspired enchilada flavors into a comforting, hearty, and spicy bowl. Made with simple ingredients like black beans, corn, enchilada sauce, and vegetable broth, it’s a quick and satisfying soup perfect for any meal.
Ingredients
Soup Base
- 1 tablespoon oil
- 1 onion, chopped
Main Ingredients
- 1 can black beans, drained
- 1 cup corn
- 2 cups enchilada sauce
- 2 cups vegetable broth
Instructions
- Sauté the Onion: Heat the oil in a large pot over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes, stirring occasionally to prevent burning.
- Add Main Ingredients: Stir in the drained black beans, corn, enchilada sauce, and vegetable broth. Mix well to combine all the flavors.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 15 minutes to allow the flavors to meld together and the soup to thicken slightly.
- Serve and Garnish: Ladle the hot soup into bowls and optionally garnish with diced avocado and fresh cilantro for added freshness and creaminess.
Notes
- For extra creaminess, add a dollop of vegan sour cream or cashew cream.
- Add diced avocado and fresh cilantro as toppings before serving for enhanced flavor.
- Adjust the spice level by choosing mild or spicy enchilada sauce according to preference.
- This soup can be stored refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
