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!


  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 3 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon smoked paprika
  • 4 cups vegetable or chicken broth
  • 215 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.


  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.