This creamy vegetarian Enchilada Soup brings all the bold, smoky flavors of enchiladas into a cozy, creamy soup. It’s packed with black beans, sweet corn, and bell peppers with Mexican spices, making it the perfect one-pot meal for busy weeknights. Plus, it’s easy to customize the spice level and toppings, making it a crowd-pleaser for the whole family.

Love this soup? You might also enjoy this Spicy Bean Chili packed with beans and veggies for a heartier, chili-style dish, this delicious black bean soup, or this Creamy Roasted Red Pepper Soup. For another spicy bean recipe, try my vegetarian red beans and rice, a classic!

This soup pairs well with crispy tortilla chips or even fried sliced tortillas. The toppings take this soup up to the next level – add a spoonful of sour cream, some grated cheese, cilantro, and lime juice for added zing.

If you want actual enchiladas instead of the soup version, try my black bean enchiladas or these veg-packed lentil enchiladas – both made with my homemade enchilada sauce.

Ingredient Notes

The exact quantities of ingredients are listed in the recipe card below, but here are some notes and substitution ideas:

• Black Beans: Canned beans make this super quick, but you can also use cooked dried beans if you prefer. Pinto beans, kidney beans, or a combination, work as substitutes.
  
• Peppers: Red and green bell peppers add sweetness and lots of flavor to the soup. Swap in poblano peppers if you want more heat.
  
• Pickled Jalapeños: These add tang and spice. Fresh jalapeños or mild green chilies work too if you prefer less heat.
  
• Chipotle Paste: Gives the soup a smoky depth. If you don’t have it, smoked paprika and a dash of hot sauce can work in a pinch.
  
• Tomato Paste: Concentrates the flavor and helps thicken the soup.
  
• Heavy Cream or Cream Cheese: Makes the soup rich and creamy. For a lighter option, use half-and-half or Greek yogurt.
  
• Sweetcorn: Adds a pop of sweetness. Frozen or canned corn works just fine.
  
• Seasoning Mix: Taco or enchilada seasoning keeps it simple. Adjust quantities to your taste if you’re making your own spice mix – using seasonings like paprika, onion powder, garlic powder, oregano, chili powder, and cumin.

How To Make Black Bean Enchilada Soup

Here’s a quick overview of the process—step-by-step details and measurements are in the recipe card below.

1. Sauté the Veggies

Heat oil in a large pot, then cook the onion, peppers, and jalapeños until soft. Add garlic and cook briefly.

2. Make the Sauce

Stir in tomato paste, chipotle paste, and seasonings. Let the spices toast slightly to deepen the flavor. Pour in diced tomatoes, vegetable stock, and about ⅓ of the black beans. Simmer for 10–15 minutes.

3. Blend for Creaminess 

Use an immersion blender to blend the soup base until smooth (or leave it chunky if you prefer). Stir in the remaining black beans, sweetcorn, and cream. Simmer for another 5 minutes, then taste and adjust the seasoning.

Top Tips / Chef’s Notes

• Adjust the spice level: Taste as you go—chipotle paste and jalapeños can pack a punch, so add gradually if you’re sensitive to heat.
• For extra depth: Toast the spices before adding liquids to enhance their flavor.
• Blending tip: Blend just a portion of the soup to keep some texture while still creating a creamy base.
• Cheese choices: Sharp cheddar melts well, but crumbled feta adds a salty tang if you prefer variety.

Storage

Store leftovers in an airtight container for up to 4 days. Reheat on the stove or in the microwave, adding a splash of broth or cream if it thickens too much.

This soup freezes well for up to 3 months. Freeze without cream and add it after reheating for best texture.

How To Serve?

• With Tortilla Chips: Dunk crispy chips right into the soup or crumble them over the top.
• Loaded Bowls: Go all out with cheese, avocado slices, jalapeños, and a dollop of sour cream.
• Side Salad: A fresh salad with lime dressing balances the richness.
• Grain Bowls: Serve it over rice or quinoa for an extra hearty meal.

FAQs

Can I make this soup in advance?
Absolutely! It reheats beautifully and can even taste better the next day as the flavors develop.

Is this soup very spicy?
It’s mildly spicy, but you can easily adjust the heat level by reducing the chipotle paste or jalapeños and adding more cream.

Can I use other beans?
Yes, pinto beans or kidney beans work well as substitutes. You can even mix a variety of beans for more texture.

Can I make this soup vegan?
Definitely! Swap the cream for coconut milk or cashew cream, and skip the cheese or use a vegan alternative.