This vegetarian enchilada soup tastes just like ... you guessed it: enchiladas, but in soup form. Not only is it super tasty, it’s much quicker and easier than traditional enchiladas as it can be ready in just 20 minutes! It’s a super lazy, freezer friendly and filling meal that costs less than two dollars a serving.
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Vegetarian Enchilada Soup

This vegetarian enchilada soup tastes just like … you guessed it: enchiladas, but in soup form. Not only is it super tasty, it’s much quicker and easier than traditional enchiladas as it can be ready in just 20 minutes! It’s a super lazy, freezer friendly and filling meal that costs less than two dollars a serving.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course, Soup
Total Price: $6.91
Price per Serving: $1.73
Servings: 4
Calories: 405kcal

Ingredients

  • 1 medium onion ¼ roughly chopped and the rest minced - $0.30
  • 3 cloves of garlic one roughly chopped and two minced - $0.09
  • 1 cup (240 ml) tomato sauce - $0.40
  • 1 long green chili pepper about ¾ of it roughly chopped and the rest finely sliced - $0.48
  • ½ teaspoon chili powder - $0.05
  • 1 teaspoon ground cumin - $0.05
  • ½ teaspoon dried oregano - $0.05
  • 1/8 teaspoon dried thyme - $0.01
  • 4 cups (1 litre) vegetable stock - $1.80
  • 1 large sweet potato peeled and small diced - $1.28
  • 1 can (340 grams / 12 oz) corn - $0.65
  • 3 cups cooked black beans canned or cooked from 1 cup / 200 grams dried - $0.52
  • 1/2 a red pepper diced - $0.90
  • 2 small tortillas flour or corn for gf option, cut into strips - $0.25
  • ½ teaspoon sea salt or to taste $0.03
  • A small bunch of cilantro - $0.05

Instructions

  • Preheat the oven to 175°C (350°F).
  • Heat a medium-sized pot over medium heat and add a splash of water. Add the minced onion and minced garlic and sautee until soft and transparent.
  • Meanwhile, prepare the enchilada sauce by blending the tomato sauce, ¼ roughly chopped onion, 1 roughly chopped clove of garlic, ¾ roughly chopped chili pepper, chili powder, cumin, oregano, and thyme in a food processor or blender.
  • When the onions are ready, add the sweet potato, vegetable stock and enchilada sauce to the pot. Bring to a boil then reduce the heat to a simmer and cook until the sweet potatoes are tender.
  • Meanwhile, place the tortilla strips on a baking pan and bake until crispy, just a minute or two. Watch them carefully so that they don’t burn.
  • When the sweet potatoes are ready, add the black beans, corn and red pepper and simmer for a couple more minutes to heat through. Add salt to taste.
  • Serve the soup with the crispy tortilla chips, a sprinkling of cilantro and the reserved ¼ thinly sliced chili pepper on top.

Video

Nutrition

Calories: 405kcal | Carbohydrates: 83g | Protein: 17g | Fat: 2g | Sodium: 1650mg | Potassium: 1246mg | Fiber: 18g | Sugar: 14g | Vitamin A: 271.8% | Vitamin C: 41.3% | Calcium: 10% | Iron: 27.4%