Enchilada Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty enchilada-spiced soup with chicken, black beans, corn, and roasted tomato broth. Topped with avocado, sour cream, tortilla chips, and cheese for richness and crunch. Warming and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil (15 mL)
- 1 small onion (diced - about 100 g)
- 2 cloves garlic (minced - about 6 g)
- 1 jalapeño (finely chopped (seeds removed for less heat) - about 15 g)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon chili powder (2 g)
- 1 teaspoon smoked paprika (2 g)
- 1 teaspoon dried oregano (1 g)
- 1 teaspoon salt (or to taste - 5 g)
- ½ teaspoon black pepper (1 g)
- 1 can fire-roasted diced tomatoes (14.5 ounces or 411 g)
- 1 can diced tomatoes with green chilies (10 ounces or 283 g)
- 1 can black beans (drained and rinsed - 15 ounces or 425 g)
- 1 can corn (drained - 15 ounces or 425 g)
- 1 ½ cups vegan chicken pieces (200 g)
- 4 cups vegetable broth (960 ml)
- 1 cup enchilada sauce (240 ml)
- 1 tablespoon lime juice (15 ml)
- ¼ cup chopped fresh cilantro (4 g)
- Sliced avocado
- Dairy-free sour cream
- Tortilla chips
- Shredded vegan cheddar cheese
- Extra chopped cilantro
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1515mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 528mg
- Calcium
- 123mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1515MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.