I love a good recipe that cleans out my refrigerator and pantry. Pasta recipes are a great way to do that, but so is this vegan enchilada soup. I’m not sure why I never thought to put enchilada sauce in soup before, but I’m glad that I did! The enchilada sauce gives the broth for this soup great flavor and it’s the perfect vehicle for a veggie-packed meal. As a huge bonus, this soup takes way less time to make than enchiladas, which is a huge win in my book! Like my lasagna soup, which is all the flavor of lasagna with less work, this soup will give you the flavor of enchiladas without the extra time that takes.
Maybe you don’t think that sweet potatoes and yellow squash belong in a recipe like this, but let me tell you, the colors and textures are perfect together. It’s healthy and delicious! As a bonus this recipe is the perfect vehicle for some tasty toppings like fresh cilantro, avocado, and a squeeze of lime. I kept this recipe vegan, but if you’re not you can also add a scoop of sour cream or a sprinkle of shredded cheese. A squeeze of fresh lime juice finishes off the dish that is both flavorful and filling. As a bonus, the leftovers reheat well. This vegan soup isn’t too spicy since I used mild enchilada sauce, but a spicier enchilada sauce or a few dashes of hot sauce can increase the heat if that’s what you’re looking for.
A cozy and healthy soup recipe that’s perfect for any day of the week? Sign me up! Don’t miss the recipe below.
- 2 tbsp. olive oil
- 1 small yellow onion, finely chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 jalapeno, seeds removed, chopped
- 1 yellow squash, chopped
- 1 medium sweet potato, peeled and chopped
- 1 can black beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 can fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 cup red enchilada sauce (I use mild)
- 2 tsp. oregano
- 2 tsp. cumin
- 1 tsp. smoked paprika
- ¼ tsp. black pepper
- 1 tsp. salt + more to taste
- Fresh cilantro
- Avocado
- Lime wedges
- Crushed tortilla chips
- Sour cream
- Shredded Cheese
- Heat olive oil in a large pot. Add onion, bell pepper, garlic, and jalapeno and cool until onions are translucent, about 5 minutes.
- Add squash, sweet potato, black beans, pinto beans, canned tomatoes, broth, enchilada sauce, oregano, cumin, paprika, black pepper, and salt. Bring to a boil then reduce to a simmer and cook for about 20 minutes until sweet potatoes are tender.
- Serve topped with fresh cilantro, avocado, and lime wedges. If you're not vegan, sour cream and shredded cheese are also delicious toppings!
- Enjoy!
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