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!

Vegetarian Enchilada Soup with All The Toppings!

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!

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

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!
4.89 from 17 votes
Course: Soup
Cuisine: Vegetarian
Keyword: Vegetarian Enchilada Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Author: Jenn Laughlin – Peas and Crayons

Ingredients

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

TASTY TOPPING OPTIONS

  • 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

Instructions

  • Peel and dice onion. Finely dice bell pepper and jalapeño, discarding seeds and stem.
  • 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.
  • Add spices and sauté for an additional minute.
  • Next add vegetable broth, enchilada sauce, frozen corn, and diced tomatoes (in juices). Drain and rinse beans and add them as well.
  • 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!
  • Top with your choice of toppings from the list above and enjoy!

OPTIONAL SLOW COOKER INSTRUCTIONS

  • 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!

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

Calories: 195kcal, Carbohydrates: 38g, Protein: 8g, Fat: 2g, Saturated Fat: 1g, Sodium: 1166mg, Potassium: 459mg, Fiber: 7g, Sugar: 9g, Vitamin A: 1594IU, Vitamin C: 39mg, Calcium: 43mg, Iron: 3mg
Bean and Rice Enchilada Soup

This is absolutely one of those soups that’s great all on it’s own but even more fun with toppings! It’s the perfect tasty blank canvas for all your favorites.

I can’t wait to hear about what you add to yours!

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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Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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Questions & Reviews

  1. 4 stars
    I made a double recipe of this to freeze in individual meals, but had a bowl for lunch and it is really good! I added Mexican oregano and smoked paprika to the spices, and frozen edamame along with the frozen corn. Garnished with chopped avocado, sliced green onions, tomato, and a dollop of plain Greek yogurt. Yum!!

  2. 4 stars
    Very good flavor and can easily be made as spicy or mild as you like it. My meat eating husband ate it (with plenty of cheese, guacamole and tortilla chips) and didn’t complain. I am happy because I can freeze the leftover soup and enjoy it for lunch at work. Thanks for your recipes!

  3. 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.

    1. 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.

  4. 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!