Creamy Vegetarian Enchilada Soup is a quick and easy weeknight dinner, ready in 30 minutes. This enchilada soup is freezer safe and can be made gluten free.
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This Creamy Vegetarian Enchilada Soup is the perfect easy dinner! Using only a few simple ingredients like beans, vegetable stock, and veggies, you'll have dinner on the table in 30 minutes.
This soup has all the wonderful flavors of your favorite white enchiladas, without the meat or extra calories. Although it's meatless this enchilada soup still packs a protein punch! This has a flavor that both adults and kids alike enjoy.
Plus, you can make this Vegetarian Enchilada Soup in the crockpot or slow cooker, and even the pressure cooker.
Creamy Vegetarian Enchilada Soup
Let me show you how easy this is to make!
Ingredients for Vegetarian Enchilada Soup Recipe:
To make this vegetarian green enchilada soup recipe, you'll need onion, bell pepper, garlic, canned navy beans, green chilies, corn, vegetable stock, Ripple Milk, non dairy yogurt, and seasonings.
How to make vegetarian enchilada soup:
- Sauté the onion and bell pepper together. Then add the garlic and spices. Pour sprinkle in the flour (not pictured.)
- Whisk in the broth and milk, then stir together to combine. Making sure to scrape any brown bits from the bottom of the pot.
- Add the navy beans, corn and green chilies. Bring to a boil, and reduce heat. Simmer for 15 minutes.
- Temper the yogurt, by adding a small amount of the soup to the yogurt and stir together. Add to the soup, give a final stir and serve.
See the recipe card below for the crockpot, slow cooker or pressure cooker instructions.
Substitutions for Creamy Vegetarian Enchilada Soup:
Beans - You can use Great Northern or Cannellini beans.
Stock - If you aren't vegetarian, you can use chicken stock.
Gluten Free - If you need to be gluten free, you can use gluten free flour.
Milk - Not worried about dairy free? You can use your favorite milk and sour cream for this soup.
Cheese - If your not dairy free, use your favorite cheese on top.
Storing/Serving vegetarian green enchilada soup:
Storing - In an airtight container this soup will keep for up to 4 days in the fridge.
Freezing - Let soup come to room temperature, pour into a freezer safe zip top bag. Lay flat in the freezer, and freeze up to 3 months.
FREQUENT QUESTIONS ABOUT ENCHILADA SOUP:
How do you thicken enchilada soup? For this particular recipe, and most others, you create a roux, which is a mixture of flour and fat. We used avocado oil. Alternatively you can use olive oil, butter, etc.
What do you eat with enchilada soup? You can serve this with guamole and chips, on the side when enjoying tacos. Or have a side of Mexican Cornbread.
Try these other soup recipes:
Creamy Vegetarian Enchilada Soup
Creamy Vegetarian Enchilada Soup is a quick and easy weeknight dinner, ready in 30 minutes. This enchilada soup is freezer safe and can be made gluten free.
Ingredients
- 2 tablespoons avocado oil
- 1 yellow onion, finely chopped
- 1 bell pepper (color of your choice)
- 4 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 ¼ teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons all purpose flour
- 3 cups vegetable broth
- 2 cups non dairy milk
- 2 (15oz) cans Navy beans
- 2 (4oz) cans diced green chilies
- 1 cup fresh or frozen corn
- ½ cup non dairy yogurt (plain)
Recommended Toppings
- sliced avocado
- tortilla chips
- shredded cheese
- cilantro
Instructions
- Heat oil in large pot over medium heat. Sauté bell pepper and onion for about 6 minutes, until softened. Add garlic and all the spices. Cook 2 minutes.
- Sprinkle in the flour, and stir. Cook 2 minutes. Whisk in the broth and non dairy milk, making sure to scrape the brown bits from the bottom. Add the beans, green chilies and corn. Bring to a boil. Reduce heat and simmer for 15 minutes.
- Place the yogurt in a bowl and add a ½ cup of the soup. Stir to combine, and pour the mixture into the soup. (this step is called tempering)
- Give the soup a final stir and serve.
Crockpot
1. Sauté the bell pepper and onion, as required in step 1 above.
2. Add all ingredients, except for the flour and yogurt to the crockpot, and cook on high for 4 hours or on low for 6 hours.
3. When ready to serve, place the yogurt in a bowl and add a ½ cup of the soup. Stir to combine, and pour the mixture into the soup. (this step is called tempering)
4. Give the soup a final stir and serve.
Pressure Cooker
1. With the sauté function turned on to medium, sauté the bell pepper and onion for 6 minutes. Add garlic and all the spices. Cook for 2 minutes.
2. Pour in the broth and milk, scraping any brown bits from the bottom. Add the beans, green chilies and corn.
3. Place the lid on, make sure the lid is sent to seal, and set for high pressure and set the timer for 10 minutes.
4. Allow to naturally release for 10 minutes, before doing a quick release.
5. Place the yogurt in a bowl and add a ½ cup of the soup. Stir to combine, and pour the mixture into the soup. (this step is called tempering) Give the soup a final stir and serve.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 248Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 9mgSodium: 1012mgCarbohydrates: 34gFiber: 6gSugar: 11gProtein: 10g
