Ever crave the flavors of an enchilada, but wish you could avoid all that stuffing and rolling and just throw it all into a pot?! YES, right?! I’ve got you! This recipe mimics my favorite easy vegetarian red enchiladas (check out my zucchini enchilada casserole here) with half the work- there’s even an Instant Pot version!
I love the slightly spicy, savory tomato and cumin-rich sauce that comes with enchiladas- as well as the creaminess of the cheese and sour cream, so for this recipe- I combined it all into a deliciously flavorful soup-meets-stew, perfect for a cold winter evening.
Dairy-free? Leave the sour cream out- the recipe is just as good without, or use a dairy-free version!
And can we talk about those tortilla strips, for a second? Don’t skip on them- yes, they’re one extra step, but they’re SUPER easy- and 100% worth it!
Want over 30 more quick and easy family dinners? Check out my SOS Family Dinners e-cookbook!
Creamy Enchilada Soup
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4-6 1x
Ingredients
avocado or olive oil
1 medium onion, diced
1 green bell pepper, diced
2 large cloves garlic, minced
2 tsp cumin
1 tsp oregano
1 tsp chili powder
1/2 tbsp chopped chipotle in adobo
3 cups (2 cans) black beans
1 cup frozen (or fresh) corn
1 tsp sea salt
1 8-oz can tomato sauce
1 14-oz can fire roasted tomatoes
2 cups vegetable or chicken broth
1/2 cup sour cream
1/2 cup shredded cheese
cilantro and lime wedges, to serve
Tortilla strips:
1 large tortilla, sliced into strips
sea salt and avocado oil
Instructions
Stovetop:
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Heat oil to medium high heat in a large pot. Add diced onions and sautee until softened, about 3-4 minutes.
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Add bell pepper, stir and sautee for another 3 minutes or so, add garlic and stir.
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Stir in all spices. Let toast 10-15 seconds. Stir in chipotle, black beans and corn and season with salt.
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Add canned tomato sauce, tomatoes and broth and bring to a boil.
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Reduce heat and simmer 30 minutes. Let cool 10 minutes before stirring in sour cream. Season to taste and serve topped with cheese and cilantro, and optional tortilla strips.
Instant Pot:
- Turn Instant Pot to sautee function and add oil. Once heated, add diced onions and sautee until softened, about 3-4 minutes.
- Add bell pepper, stir and sautee for another 3 minutes or so, add garlic and stir.
- Stir in all spices. Let toast 10-15 seconds. Stir in chipotle, black beans and corn and season with salt.
- Add canned tomato sauce, tomatoes and broth and switch to manual/pressure cook.
- Cook on high pressure for 20 minutes. Release pressure and let cool 10 minutes before stirring in sour cream. Season to taste and serve topped with cheese and cilantro, and optional tortilla strips.
Tortilla Strips:
Preheat oven to 400. Toss sliced tortilla with avocado oil and sea salt. Bake for 5 minutes, flip and bake another 1-2 until crispy.
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