Vegan Enchilada Soup Recipe
This easy vegan enchilada soup recipe, featuring black beans and sweet potatoes, is a great way to put a plant-based dinner on the table!
Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 yellow onion diced
- 1 tsp salt
- 1 tbsp garlic minced (about 2 cloves)
- 1 4 oz can diced green chilies
- 1 tbsp cumin
- 1/2 tbsp chili powder
- 1 medium sweet potato (garnet yam) diced into bite-sized pieces
- 2 14 oz cans black beans drained and rinsed
- 1 14 oz can low-sodium diced tomatoes
- 1 14 oz can red enchilada sauce
- 2 cups water
- 1 tbsp fresh lime juice
- 2 avocados diced as an optional topping
- fresh cilantro washed and torn as an optional topping
Instructions
- Heat the olive oil in a large stockpot until shimmering. Add the onion and salt and reduce the temperature to medium-low. Slow cook the onions, stirring occasionally, until they are golden brown. About 12-15 minutes.
- Add the garlic and diced green chilis and cook for 1-2 minutes more.
- Add the cumin and chili powder and increase the heat to medium. Cook until fragrant. About 1 minute.
- Add the diced sweet potatoes, black beans, enchilada sauce, diced tomatoes and water and bring the soup to a low simmer. Cook until the beans and potatoes are soft. About 20 minutes.
- Stir in the fresh lime juice and serve the soup immediately with sliced avocados and fresh cilantro.
Notes
Looking for additional topping ideas? Check out the blog post! In there, you'll find three additional toppings with links to the recipes for each!
Tried this recipe?Let us know how it was!