Easy Enchilada Soup with Rice
If you love soup and you love enchiladas, you're going to love this combination that brings them both together! If easy, flavorful, and gives all the comfort vibes that you could possibly want in a bowl of soup!
Servings: 8 bowls
Calories: 311kcal
Ingredients
For the Enchilada Rice Soup
- 2 tablespoons olive oil (30mL)
- 1 medium yellow onion, diced
- 1 large poblano pepper, seeded and diced
- 1 jalapeño, seeded and finely diced, optional
- 4 cloves garlic, minced
- 2 tablespoons tomato paste (32g)
- 2 teaspoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 4 cups low-sodium vegetable broth (960mL)
- 1 cup water, (240mL) plus more as needed
- 2 cups red enchilada sauce (480mL)
- 14.5 ounces canned fire-roasted diced tomatoes, with their juices (411g)
- ¾ cup uncooked long-grain white rice, (150g) (like basmati) rinsed and drained
- 15 ounces canned black beans, (425g) drained and rinsed
- 15 ounces canned pinto beans (425g) drained and rinsed
- 1½ cups frozen or drained canned corn (245g)
- 2 tablespoons fresh lime juice (30mL)
- ¼ cup chopped fresh cilantro plus more for serving
For Serving
- Diced avocado
- Crushed tortilla chips or crispy tortilla strips
- Thinly sliced fresh or pickled jalapeños
- Chopped fresh cilantro
- Diced tomatoes or pico de gallo
- Vegan sour cream
- Vegan cheddar shreds
- Lime wedges
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, poblano, and jalapeño, if using. Cook for 6 to 8 minutes, stirring occasionally, until softened and beginning to brown around the edges. Add the garlic and cook for 30 seconds, stirring constantly, until fragrant.
- Stir in the tomato paste, chili powder, cumin, oregano, smoked paprika, and black pepper. Cook for 1 to 2 minutes, stirring frequently, until the tomato paste darkens slightly and the spices smell fragrant.
- Pour in the vegetable broth and water, scraping the bottom of the pot to release any browned bits. Stir in the enchilada sauce, fire-roasted tomatoes, and rice.
- Increase the heat to medium-high and bring the soup to a gentle boil. Reduce the heat to medium-low, partially cover the pot, and simmer for 15 minutes, stirring occasionally—especially along the bottom of the pot—to prevent the rice from sticking. Stir in the black beans, pinto beans, and corn. Continue simmering, partially covered, for 7 to 10 minutes, or until the rice is tender. The exact cooking time will depend on the variety of rice.
- If using : Add vegan cheddar shreds OR stir about ½ cup (120ml) of the jalapeño queso into the soup. Reserve the remaining queso for serving. The soup should be creamy and spoon-coating but still fluid. Add additional broth if it is thicker than desired.
- Remove the pot from the heat. Stir in the lime juice and cilantro. Taste and season with additional sea salt, black pepper, or lime juice as desired.
- Divide the soup among bowls and generously swirl the reserved queso over each serving. Finish with avocado, tortilla chips, cilantro, jalapeños, tomatoes, vegan sour cream, or additional vegan cheese. Serve with lime wedges.
Video
Notes
Nutritional Information is only an estimate. Utilize your own brands for accuracy. Optional ingredients not included.
Optional Jalepeno Queso:
¾ cup (105g) raw cashews, soaked and drained
1 cup (240ml) unsweetened plant-based milk, plus more as needed
⅓ cup (20g) nutritional yeast
2 tablespoons pickled jalapeños
1 tablespoon pickled jalapeño brine
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt, plus more to taste
½ cup (56g) vegan cheddar shreds, optional Add the cashews, plant-based milk, nutritional yeast, pickled jalapeños, jalapeño brine, garlic powder, onion powder, sea salt, and (If using the) vegan cheddar to a high-speed blender. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. The queso should be thick but pourable. Add more plant-based milk, 1 tablespoon at a time, if needed to reach the desired consistency. Set aside.
1 cup (240ml) unsweetened plant-based milk, plus more as needed
⅓ cup (20g) nutritional yeast
2 tablespoons pickled jalapeños
1 tablespoon pickled jalapeño brine
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt, plus more to taste
½ cup (56g) vegan cheddar shreds, optional Add the cashews, plant-based milk, nutritional yeast, pickled jalapeños, jalapeño brine, garlic powder, onion powder, sea salt, and (If using the) vegan cheddar to a high-speed blender. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. The queso should be thick but pourable. Add more plant-based milk, 1 tablespoon at a time, if needed to reach the desired consistency. Set aside.
Nutrition
Serving: 1.5cups | Calories: 311kcal | Carbohydrates: 56g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 849mg | Potassium: 619mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1157IU | Vitamin C: 28mg | Calcium: 86mg | Iron: 4mg
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