Vegan Enchilada Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty, one-pot vegan soup packed with beans, roasted vegetables, corn, and enchilada sauce for bold flavor. Topped with fresh lime and cilantro, it's warming and satisfying for weeknight dinners. High in fiber and plant-based protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tbsp oil
- 1 medium white onion (diced )
- 1 red bell pepper (diced )
- 1 green bell pepper (diced )
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp smoked paprika
- 1 ½ cups corn kernels
- 1 sweet potato (peeled and cut into small cubes (about 235 g or 2 cups))
- 2 cans (540ml) cans pinto beans (drained and rinsed (or a mix of pinto and black beans))
- 1 can (796ml) diced tomatoes
- 1 can or jar (215 ml) red enchilada sauce
- 1 can (113 ml) diced green chilis
- 5 cups vegetable stock or water
- 4 tbsp nutritional yeast
- ½ lime (juiced)
- ¼ cup cilantro (optional, finely chopped)
- Salt and pepper
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
- 1408mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 744mg
- Calcium
- 142mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1408MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.