This Spicy Garlic Enchilada Soup is super easy to make in one pot, and entirely vegan and gluten free. It’s also protein rich, packed with bold flavors and so delicious.
Not a long time ago, I made an Enchilada Lasagna (vegan, gluten free). It is one of my favorite lasagna recipes. I’m so into these flavors.
Today, we will continue to celebrate these flavors with this Spicy Garlic Enchilada Soup together.
It’s spicy, garlicky, flavorful, made in one pot, hearty, mouthwatering, protein rich, satisfying and seriously a must make for any good food lover.
How to make enchilada soup
Enchilada soup is often made with chicken, cheese, and topped with sour creme.
I keep this recipe really simple, and make it vegan and dairy free at the same time.
One of the base ingredients I used is enchilada sauce, which you can find in almost store or online. Also I added a bit of enchilada seasoning, vegetable broth, and of course garlic. My all time favorite.
How to make Spicy Garlic Enchilada Soup
In a pot, heat a bit of oil or vegetable broth for frying without oil. Add garlic, optional onions, and fry them for around 5 minutes.
Next add enchilada sauce and seasoning, black beans, corn, vegetable broth and optional jalapeños and bell peppers.
Cook for 10 minutes more on medium heat.
Serve in bowls or on plates.
It’s an amazing dinner, lunch, meal preparation, or even for work lunches.
Done in no time. My Spicy Garlic Enchilada Soup is a winning combination, if you’re looking for fast and quick family dinner ideas.
A fantastic option also for potlucks, get togethers.
Note: I’m a guy who likes hot food a lot.
If you’re sensitive to spicy food, please scale down the optional jalapeños and use less enchilada sauce and more vegetable broth.
Also scale down if you have a really spicy enchilada seasoning.
This will depend on the brand.
Some are mild, some are really strong. I would say start with 1 teaspoon and test from there to your own liking.
Any enchilada sauce will be different depending on the brand. Some a more spicy some are less spicy. Or maybe you have a homemade version that you already love in your family.
Always adjust your own preferences and tastes, you know yourself better than anyone else.
I know we’re all busy and time is lacking. So how about some great meal prep recipes!
Always one of my favorite is this Vegetarian White Chili which is entirely vegan, gluten free, and made in one pot.
It takes only 25 minutes from start to finish.
Also a big favorite of mine is this Lentil Chickpea Yellow Curry.
Both are super easy and insanely delicious options for easy meal prep.
But there is more. Feel free as always to use the search bar, if you’re looking for more great recipe ideas.
Try this Spicy Garlic Enchilada Soup and tag me on Instagram and Facebook with a picture.
Love seeing all your remakes, Florian.
Spicy Garlic Enchilada Soup
This Spicy Garlic Enchilada Soup is super easy to make in one pot, and entirely vegan and gluten free. It’s also protein rich, packed with bold flavors and so delicious.
Ingredients
- 2 cups enchilada sauce
- 6 cloves garlic, minced
- 2 Tbs Enchilada seasoning
- 3 cups vegetable broth
- 2 15 oz black beans
- 1 cup peeled corn
- salt, pepper to taste
Optional add ons:
- 3/4 cup onions
- 2 bell peppers
- 7 oz can jalapenos
Instructions
- In a pot, heat a bit of oil or vegetable broth for frying without oil. Add garlic, optional onions, and fry them for around 5 minutes.
- Next add enchilada sauce and seasoning, black beans, corn, vegetable broth and optional jalapeños and bell peppers.
- Cook for 10 minutes more on medium heat. 5Serve in bowls or on plates.
Nutrition Information:
Yield: 4 Serving Size: 2 cupsAmount Per Serving: Calories: 274Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1592mgCarbohydrates: 46gFiber: 17gSugar: 3gProtein: 14g
Sarah
Tuesday 25th of February 2020
I have made this recipe about 5 times now. I’ve made it with the recipe above, doubled it, & tripled it. I always separate half of the recipe into bowls before adding the jalapeños so my kids can eat it, too. It is soo yummy with the added jalapeños, onion, & bell pepper.
Jordan
Monday 23rd of September 2019
What brand of enchilada seasoning do you recommend? I can't find one without milk
Florian
Tuesday 24th of September 2019
Hi Jordan! I bought mine at a supermarket here in the Netherlands which was entirely vegan and made without milk. If you can't find one, please try online or make your own seasoning.
Janell
Sunday 10th of March 2019
Seriously in love with this recipe. Making it for the second time in the last two weeks. Why? Because everyone loved it and said “make that enchilada stuff again”.
Florian
Sunday 10th of March 2019
So happy to hear that, Janell! One of my favorites! I hope you'll find lots of more recipes to try!
Denise
Friday 5th of October 2018
Thank you for another simple yet flavorful recipe. Perfect timing for me for you to post it to your blog since I was trying to decide what to make from what I had on hand last night rather than have to go to the store. Everyone enjoyed it and it was perfect for a quick, one pot, autumn weeknight meal. Disappointingly (for me) there weren't even any leftovers that I could take for my lunch today.
You are definitely right to warn people to adjust seasonings to taste based on the specific enchilada sauce and seasoning mix used as well as individual preference. I didn't even realize there was a prepackaged spice mix called "enchilada seasoning" and had to look it up online to find out what was typically in it then dithered quite a bit over what, if anything, to substitute in its place. Ended up just increasing a bit the spices that I normally use when making my usual enchilada sauce to counter the dilution from the vegetable broth in the soup and the result was excellent though I might cut back on the minced chipolte chili by one next time.
I did vary a bit from your recipe by adding another ingredient: butternut squash. I diced it to about the size of the corn kernels then sauteed along with the garlic in the first step. I had some that I had cut up earlier this week when making another recipe and it needed to be used and the addition turned it into a "three sisters" type of soup,
Thanks again for the wonderful recipes and inspiration.
Florian
Friday 5th of October 2018
Thanks for your amazing feedback and making it, Denise! Glad it was such a big hit! I'll have to try with butternut squash next time!