This Enchilada Soup is a cozy and delicious soup you can make for dinner one night and then pack for a hot thermos lunch the next day!
I’ll show you exactly how to pack it, so everything stays warm.
About this time of the season, my soup rotation is feeling a little tired. While chicken noodle, loaded potato, and hearty vegetable soups are all favorites, sometimes, you need to mix things up a bit. This Enchilada Soup will do just that. It’s brimming with delicious flavor, and the cumin, chile powder, and smoky paprika aren’t too over the top for kids.
Finishing it off with your favorite enchilada toppings such as shredded cheddar cheese, avocado, and fresh pico de gallo to make it even more fun.
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How to Pack Enchilada Soup in a Thermos
This soup is one of those great recipes that taste even better the next day, and here’s how to pack it for school lunch.
- Heat the soup in the microwave or on the stove-top until it’s boiling (212F and 100C). You should not be able to test if the food is hot enough.
- Pack it into a warmed thermos container and seal.
- Add soup toppings, shredded cheese, and tortilla chips into a compartmentalized snack container and place it in the lunch bag with the thermos.
Why warm a thermos container? Check out this video to see how this simple trick will keep your food hot for hours!
I love that thermoses allow us to switch things up and enjoy a nice hot lunch, whether it’s your favorite leftovers or homemade soup, or even keep items like smoothies or yogurt parfaits chilled!
If you want to know how to pack hot and cold items in a thermos container properly, I have an entire post showing you how to keep food safe in a thermos.
Soups make great meal prep recipes! It’s easy to double the batch, serve half for dinner one night, and split the leftovers into individual servings. This way, you can store them in the refrigerator for lunches throughout the week. Any meal you can cook once and eat twice is a plus!
Enchilada Soup | MOMables
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 3 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon coarse salt
- ½ teaspoon smoked paprika
- 4 cups vegetable or chicken broth
- 30 ounces pinto beans, rinsed and drained (2 15-ounce cans)
- 12- ounce bag of corn
- 28- ounce can of crushed fire-roasted tomatoes
- Toppings: avocado, shredded cheddar, green onions, fresh pico de gallo.
- In a large 5-quart pot, heat oil over medium-high heat.
- Add the chopped onion and garlic; sauté until the onion is tender and translucent.
- Season with chili powder, oregano, cumin, salt, and paprika. Cook for 3 minutes or until fragrant.
- Next, add in broth, pinto beans, corn, and crushed tomatoes.
- Bring soup to a boil and reduce heat to a simmer; cook for 20 minutes, stirring a few times to combine.
- Ladle soup into bowls and top with your favorite toppings.
- Store any remaining soup in an airtight container and refrigerate.
- When packing for lunch, reheat the desired amount of soup in the microwave or on the stove-top until piping hot. Pack into a thermos container and seal.