This easy Pioneer Woman Vegetarian Enchilada Soup is a quick and nutritious meal that’s perfect for busy weeknights. Packed with creamy beans, hearty vegetables, and crispy tortilla chips, it’s simple to make with common pantry ingredients. Enjoy a delicious, comforting bowl of this flavorful soup, topped with melted cheese and fresh avocado!
Ingredients Needed
- 1 Tbsp. olive oil
- 1 onion, diced
- 2 red bell peppers, diced
- 2 jalapeño peppers (1 seeded and minced, 1 thinly sliced)
- 1 tsp. ground cumin
- 2 tsp. garlic powder
- 1 tsp. kosher salt, plus more to taste
- 4 cups low-sodium vegetable broth
- 1 (15‑oz) can red enchilada sauce
- 1 cup frozen corn
- 1 (15‑oz) can diced tomatoes
- 1 (15‑oz) can black beans, drained and rinsed
- 1 (15‑oz) can pinto beans, drained and rinsed
- 6 oz. tortilla chips
- 1 cup shredded Mexican cheese blend
- Black pepper, to taste
- Sour cream and sliced avocado, for topping
How To Make Vegetarian Enchilada Soup
- Cook Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the onion, red bell peppers, minced jalapeño, cumin, garlic powder, and kosher salt. Cook while stirring for about 7–8 minutes until the vegetables soften and start to char in spots.
- Simmer the Soup: Pour in the vegetable broth, red enchilada sauce, frozen corn, diced tomatoes, black beans, and pinto beans. Bring the mixture to a boil over high heat, then reduce the heat to medium and let it simmer for 10–12 minutes until the soup thickens slightly.
- Melt the Cheese: Preheat your broiler while the soup simmers. Spread the tortilla chips in a single layer on a baking sheet and sprinkle evenly with the shredded cheese. Broil for 2–3 minutes, rotating the sheet as needed, until the cheese is melted.
- Serve: Season the soup with salt and black pepper to taste. Ladle the soup into bowls and top each with the cheesy tortilla chips, a dollop of sour cream, sliced avocado, and extra sliced jalapeños if you like extra heat.
Recipe Tips
- Evenly Cut Veggies: Cut all vegetables into similar sizes for uniform cooking.
- Toast Spices: Briefly toast cumin and garlic powder in oil to boost their flavor.
- Control Heat: Adjust the jalapeño amount to suit your spice preference.
- Simmer Well: Let the soup simmer long enough for the flavors to blend perfectly.
- Quality Sauce: Use a good enchilada sauce for a rich, authentic taste.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftovers vegetarian enchilada soup to an airtight container and refrigerate for up to 4 days.
- Freeze: Placing leftovers vegetarian enchilada soup in freezer-safe containers. Freeze for up to 3 months. When ready to enjoy, thaw the soup overnight in the refrigerator and reheat gently on the stove or in the microwave.
- Reheating: Reheat leftovers vegetarian enchilada soup in the microwave on medium power for 2-3 minutes or warm them on the stovetop over low heat for 5 minutes, stirring occasionally until heated through.
Nutrition Fact
Serving Size: 1 serving (Makes 6 servings)
- Calories: 450
- Total Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 1000mg
- Potassium: 600mg
- Total Carbohydrate: 60g
- Dietary Fiber: 10g
- Sugars: 7g
- Protein: 15g
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Pioneer Woman Vegetarian Enchilada Soup
Description
This easy Pioneer Woman Vegetarian Enchilada Soup is a quick and nutritious meal that’s perfect for busy weeknights. Packed with creamy beans, hearty vegetables, and crispy tortilla chips, it’s simple to make with common pantry ingredients. Enjoy a delicious, comforting bowl of this flavorful soup, topped with melted cheese and fresh avocado!
Ingredients
Instructions
- Cook Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the onion, red bell peppers, minced jalapeño, cumin, garlic powder, and kosher salt. Cook while stirring for about 7–8 minutes until the vegetables soften and start to char in spots.
- Simmer the Soup: Pour in the vegetable broth, red enchilada sauce, frozen corn, diced tomatoes, black beans, and pinto beans. Bring the mixture to a boil over high heat, then reduce the heat to medium and let it simmer for 10–12 minutes until the soup thickens slightly.
- Melt the Cheese: Preheat your broiler while the soup simmers. Spread the tortilla chips in a single layer on a baking sheet and sprinkle evenly with the shredded cheese. Broil for 2–3 minutes, rotating the sheet as needed, until the cheese is melted.
- Serve: Season the soup with salt and black pepper to taste. Ladle the soup into bowls and top each with the cheesy tortilla chips, a dollop of sour cream, sliced avocado, and extra sliced jalapeños if you like extra heat.
Notes
- Evenly Cut Veggies: Cut all vegetables into similar sizes for uniform cooking.
- Toast Spices: Briefly toast cumin and garlic powder in oil to boost their flavor.
- Control Heat: Adjust the jalapeño amount to suit your spice preference.
Simmer Well: Let the soup simmer long enough for the flavors to blend perfectly. - Quality Sauce: Use a good enchilada sauce for a rich, authentic taste.
Pioneer Woman Vegetarian Enchilada Soup