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Enchilada Soup Recipe – The Perfect Thermos Lunch!

This Enchilada Soup is a warm and delicious soup you can make for dinner or pack for a hot thermos lunch on chilly days.

Check out how easy it is to make in this short video below.

https://youtu.be/-FaASqwCgo0

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. 

thermos full of enchilada soup with blue corn tortilla chips on the side.

Want more ideas to pack for hot school lunches? You’ll find them in my 101 Packed Lunches eBook. It’s filled with incredible lunch ideas for soups, salads, power bowls, wraps, and more!

101 Packed Lunches eBook

All my best kid-friendly lunches from over a decade of creating meal plans. Add some variety to your child’s lunchbox with these epic lunches, plus receive my Pack Meals Like a Pro ebook, free with purchase!

Grab the Book!

How to Pack it for Lunch

This soup is also one of those great recipes that taste even better the next day; here’s how to pack it for school lunch.

  1. Heat the soup in the microwave or on stove-top to a boiling point (212F and 100C). You should not be able to test if the food is hot enough.
  2. Pack it into the thermos and seal. 

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.

The Best Soups to Pack for Lunch

Soups make great meal prep recipes. It’s easy to double the batch, serve it for dinner one night, and split up 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!

  • Slow Cooker Chicken Noodle
  • Easy Tomato Tortellini
  • Loaded Baked Potato Soup
  • Chicken Stew
Print Recipe| Pin Recipe

Enchilada Soup | MOMables

★★★★★

5 from 2 reviews

Warm and delicious Enchilada Soup Recipe made veggies, cumin, chile powder, and smoky paprika and it comes together in minutes!

  • Author: Laura Fuentes
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stove-Top
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

Scale
  • 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
  • 2–15 ounce cans of pinto beans, rinsed and drained
  • 12-ounce bag of corn
  • 28-ounce can of crushed, fire-roasted tomatoes
  • Toppings: avocado, shredded cheddar, green onions, fresh pico de gallo.

Instructions

  1. In a large 5-quart pot, heat oil over medium-high heat.
  2. Add the chopped onion and garlic; sauté until the onion is tender and translucent.
  3. Season with chili powder, oregano, cumin, salt, and paprika. Cook for 3 minutes or until fragrant. 
  4. Next, add in broth, pinto beans, corn, and crushed tomatoes.
  5. Bring soup to a boil and reduce heat to a simmer; cook for 20 minutes, stirring a few times to combine.
  6. Ladle soup into bowls and top with your favorite toppings.
  7. Store any remaining soup in an airtight container and refrigerate.
  8. 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. 

Equipment

The Best Homemade Kids’ Lunches on the Planet

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Thermos

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Nutrition

  • Serving Size: 1 ½ cups
  • Calories: 195
  • Sugar: 4.2g
  • Sodium: 932.9mg
  • Fat: 8.8g
  • Saturated Fat: 1.3g
  • Carbohydrates: 25.6g
  • Fiber: 7.8g
  • Protein: 8.1g
  • Cholesterol: 3.3mg

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

« White Chocolate Popcorn Recipe
Easy Baked Zucchini Chips Recipe »

Reader Interactions

Comments

  1. Melissa

    September 10, 2020 at 11:36 am

    It was so good. We had to add a little bit of water to it because the chili powder taste was too strong, but no big deal. Will definitely be making it again & again.

    ★★★★★

    Reply
    • MOMables - Laura

      September 15, 2020 at 4:14 pm

      Happy to hear this soup will be a regular recipe for your family.

      Reply
  2. Eve Hunt

    July 15, 2019 at 2:10 am

    I am definitely trying this! That imaginary person at the beginning of your post? Totally me. I work four ten-hour days so I can have 3-day weekends to work on my blog, and by the time I walk in the door at the end of a work day I can hardly think straight, let alone make a time-consuming recipe. This kind of dinner is just what I need!

    ★★★★★

    Reply
    • MOMables - Laura

      August 01, 2019 at 3:56 pm

      Hi Eve! You have one busy schedule, I’m glad you found this recipe helpful, enjoy!

      Reply

Trackbacks

  1. 8 Vegetarian School Lunch Ideas - MOMablesMOMables® – Real Food Healthy School Lunch & Meal Ideas Kids Will LOVE says:
    June 15, 2016 at 4:19 PM

    […] 2. Enchilada Soup […]

    Reply

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