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.
Love seeing all your remakes, Florian.
- 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
- 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 cups
Amount Per Serving: Calories: 274Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1592mgCarbohydrates: 46gFiber: 17gSugar: 3gProtein: 14g