Vegetarian Enchilada Soup with Beans and Rice

This one-pot Vegetarian Enchilada Soup is simply the best! Each bowl is loaded with tasty veggies, beans, and rice, then topped with all your favorite toppings for tons of flavor in every bite.

Vegetarian Enchilada Soup with Beans and Rice

Right now I am all about cozy one pot recipes.

No frills. No fuss. Just good food, healthy ingredients, and fantastic flavor. That’s all I need.

If I can make it ahead of time to live off of all week, well that’s certainly a bonus!

I currently have a few bowls of this easy enchilada soup tucked away in my fridge right now and I am SO EXCITED to warm it up next time I need a speedy heat-and-eat dinner!

Healthy Vegetarian Enchilada Soup

Leftover taco toppings or enchilada ingredients? Make it into soup!

While I made this cozy soup from scratch, you can actually employ it as a deliiiish way to use up leftovers from taco night.

I used to always just make a default pan of fried rice when I had leftover rice, but using precooked or leftover rice for this soup would make a baller shortcut.

This soup is great for those bits and pieces of taco night toppings that may be left over from the night before or you can actually prep extra ingredients with making this soup in mind.

Use up all your favorites and and have fun with it!

Vegetarian Enchilada Soup with All The Toppings!

Tasty Toppings for Enchilada Soup

As written, this one pot wonder is vegetarian and gluten-free. Need it to be vegan? Simply choose vegan toppings and you’re good to go!

  • sliced jalapeños
  • 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
  • scallions
  • tortilla chips or strips

Hearty Vegetarian Enchilada Soup with Beans and Rice

The leftover soup is downright dreamy, so feel free to meal prep this one to reheat and enjoy all week long.

Knowing my lunch is already sorted for the next day is probably my favorite thing ever!

Since I know some of y’all are super obsessed with your slow cookers, I’ll include crock-pot instructions along with the stove top instructions in the recipe card below:

Vegetarian Enchilada Soup with Beans and Rice
5 from 7 votes

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!

Course Soup
Cuisine Vegetarian
Keyword Vegetarian Enchilada Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 195 kcal
Author Jenn Laughlin – Peas and Crayons


  • 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
  • 1/3 cup uncooked white rice
  • salt, pepper, and any additional cumin/chili powder to taste


  • sliced jalapeños
  • 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


  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!


  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!

Recipe 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!


Nutrition Facts
Vegetarian Enchilada Soup with Beans and Rice
Amount Per Serving
Calories 195 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 1166mg51%
Potassium 459mg13%
Carbohydrates 38g13%
Fiber 7g29%
Sugar 9g10%
Protein 8g16%
Vitamin A 1594IU32%
Vitamin C 39mg47%
Calcium 43mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Bean and Rice Enchilada Soup

If you get a chance to try this vegetarian enchilada soup recipe, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

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Enchilada Soup with Black Beans and Rice
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Recipe Rating


  • Skye

    5 stars
    I actually switched the amount of enchilada sauce and the amount of broth and added more vegetables. It’s so good. I use a rather watery sauce though. I love the smoky flavor of the las Palmas enchilada sauce. So good!! Easily made non-vegetarian too, but it’s not really needed. It’s so good and so filling as is.

  • Lauren

    5 stars
    I’ve become such a big fan of your recipes and can’t wait to give this one a try. Your enchilada pasta is in regular rotation in our house (

    For your enchilada soup, do you have any thoughts on how this might be made in an instant pot? No worries if not, just thought I would ask.

    Thanks for sharing your wonderful recipes!

    • I’m so glad you’re loving the recipes Lauren, thank you!! That pasta dish is my LIFE lol! We make it a bunch too! For the soup, I’m sure there would be a way to whip it up in the Instant Pot, but it would require some hands on testing to know if it’s best to add cooked rice in after cooking or if it could handle the rice cooking in the IP with the soup – mainly bc of the auto-shutoff feature being super sensitive.

  • 5 stars
    So good! I used my slow cooker and was very, very impressed with the results.

  • Ashley F.

    5 stars
    The best kind of comfort food! SO simple to make and so tasty too!

  • Sandi

    5 stars
    I love this is meatless. It is on the menu for meatless Monday night dinner :-).

  • Lisalia

    5 stars
    Yum! Our family’s favorite meal in the form of a soup!! SO easy to make. All the flavor without the work. Thanks!

  • 5 stars
    Enchilada Soup, nice! Love all of these flavors, and better for me without a tortilla anyway, so thank you!

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