Did you ever think to yourself? These enchiladas are so good, I wish I could drink it? Just me?
Ok, maybe you just want a warm bowl of comfort. Either way, this red enchilada soup with rice is going to hit the mark every single time. And trust me, I’ve made dozens of vegan soup recipes, so I know what it takes to hit the spot every single time.
Want even more enchilada recipes? Try our enchilada stuffed shells or our jackfruit and black bean enchiladas.
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Why You’ll Love this Dish:
- Big Flavor with Simple Ingredients – A few simple and easy to find ingredients make this dish come together.
- Meal Prep – This lasts all week which is always a win, plus it can be frozen for even longer meal prep options!
- Easy – This comes together really easily and all in one pot!
Ingredients for potato soup:
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Enchilada Sauce
You can use canned enchilada sauce to make this go faster, or you can use our homemade enchilada sauce recipe.
Substitute: You could swap for green enchilada sauce if you want a different flavor profile that’s still somewhat similar.
Fresh Vegetables and Flavor
These are aromatics that are helping us build our flavor: onions, garlic, poblano pepper, jalapeno pepper, cilantro, and limes.
Substitute: With the poblano and jalapeno, you definitely get a kick to this soup. If you need less heat, swap one for a bell pepper or only add half the jalapeno.
Canned Goods
We’re using black beans, pinto beans, corn and fire roasted tomatoes.
Substitute: You can use other types of beans if you want to swap out like kidney beans and use fresh corn off the cob. If you use other types of diced tomatoes, we recommend adding a splash of liquid smoke that you loose from not having the fire roasted variety.
Rice
We’re using a brown basmati rice for this recipe. Rice is added for an additional layer of comfort, thickening, and stretch the meal.
Substitute: If you decide to use other types of rice you’ll want to be mindful of cook times and liquid levels. The amount of vegetable broth we picked was specific to how much the rice would soak up.
Spices
We’re using a combination of spices order to bring flavor to all aspects of this dish and layer the flavors.
More Vegan Soups to Try:
🥳 Get the Full Recipe
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!
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Ingredients
For the Enchilada Rice Soup
Instructions
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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.
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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.
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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.
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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.
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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.
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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.
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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.
Notes
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.
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Nutrition
Serving1.5cupsCalories311kcalCarbohydrates56gProtein13gFat5gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat3gSodium849mgPotassium619mgFiber13gSugar9gVitamin A1157IUVitamin C28mgCalcium86mgIron4mg
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Frequently Asked Questions
You can sub the all purpose flour with gluten free 1:1 blend. The coconut milk can be subbed with a thicker non-dairy milk like oat.
This can be stored once cooled in the fridge for up to 5 days.
Yes, you can freeze the soup up to 3 months once cooled.