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Mexican Enchilada Soup

Mexican Enchilada Soup

We put together two of our all-time favourites, soup, and Mexican food! We came up with the most heartwarming recipe we've had in a while, Mexican Enchilada Soup. It has beans, cilantro, avocado, tortilla chips, we have it all in one bowl! 

Mexican food is well known for being incredibly flavourful, fun, and absolutely delicious. At home, we are fans of enchiladas, I try to make them every now and then, but definitely not as much as we'd like to.  

Enchiladas are a staple in Mexican cuisine and maybe one of its most famous dishes. In Mexico, you can find enchiladas in every household, at restaurants, and even street food vendors will serve enchiladas!

The idea is simple, similar to a taco, we have a rolled corn tortilla with a savoury filling. The main difference is that the tortilla is dipped in salsa before it's rolled and then drenched in more salsa after it's been rolled. And, for extra flavour and a pop of color, you add some toppings to it.

Mexican Enchilada Soup ingredients

I was craving the heartwarming taste of enchiladas but I didn't have enough time to get my tortilla-rolling game going. So instead, I decided to use all the elements in enchiladas as an inspiration for a vegan soup.

It came out so good and it only took me 30 minutes to make. So, if you are in need of a quick meal here is a great option. And, it's made with really simple and affordable ingredients, which makes it a great recipe when you are on a budget. 

This Mexican soup is super easy to make. The key, as it is for enchiladas, is to nail the salsa. In this case, we are using the salsa ingredients to make the broth. We can't simply use vegetable broth, so we are taking things up a notch with a few tricks. 

First of all, I sautéd onion and garlic in a big pot until fragrant. Then, I added the veggie broth, the salsa, and crushed tomatoes. There is already a lot of flavour going on here! To season it, I just added a pinch of salt and our secret ingredient, cacao! 

chopped onion and garlic

We want this concoction to simmer for a bit so we allow all the flavours to come out and mingle. Leave it for about 10 minutes and then add the beans. Keep the whole thing simmering for another 5  minutes and start getting ready to devour this amazing enchilada soup. 

I like to serve this soup in individual bowls and then go crazy with the toppings. That way nothing gets soggy or lost in the pot. Once it's in the bowl, I add a portion of rice, avocado sliced, cilantro, and of course, some crispy tortilla chips.

At home, I usually make a big batch, and I recommend doing the same. Everyone will love it and you'll be handing out seconds without a doubt. Also, this is one of those dishes that tastes better the day after. So make sure you have extra for the next-day leftovers! 

Mexican Enchilada Soup single

Ingredients
10
Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 3
Allergens: Avocado, Cilantro, Tomatoes

Ingredients

For the enchilada soup

  • 720 g black beans (rinsed)
  • 1 tablespoon cacao powder
  • 242 g crushed tomato
  • 4 cloves garlic
  • 1 tsp olive oil
  • 65 g salsa
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 442 g vegetable broth
  • 1 medium yellow onion (chopped into small pieces)

For the topping

  • 1 avocado (sliced)
  • 95 g brown rice
  • 4 g fresh cilantro (washed and sliced) (optional)
  • 52 g tortilla chips (optional)
  • 237 ml water

Directions

  1. Cook the rice in water for about 20-30 minutes until soft and set aside.
  2. Use a big pot and heat up the oil for the soup, add onion and garlic and stir fry until fragrant for about 5 minutes.
  3. Add the liquids, salsa and crushed tomatoes and cacao powder, bring to boil and simmer for about 10 minutes, lastly add the beans and simmer for 5 more minutes until hot.
  4. Adjust taste and add salt.
  5. Serve the enchilada soup with rice and avocado on top, sprinkle with cilantro and serve with some crispy tortilla chips on the side, enjoy!

Notes

        

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