Vegetarian Enchilada Soup with Roasted Corn and Bell Peppers

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This vegetarian enchilada soup is what I make when I want big enchilada vibes without rolling a single tortilla. Roasting the corn and bell peppers is the whole trick: it adds that sweet-charred edge that makes the soup taste like it simmered all day, even though it's a straight-up weeknight situation. The base is built on onions, garlic, warm spices, and a generous pour of enchilada sauce, then finished with beans and a quick masa harina swirl for that lightly creamy, restaurant-style body. Pile it with crunchy tortilla strips, lime, and whatever cheese situation you've got going on, and you've got a bowl that's hearty, bright, and unapologetically scoopable.

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Vegetarian Enchilada Soup with Roasted Corn and Bell Peppers (Smoky, Cozy, and Weeknight-Easy)

A smoky-sweet vegetarian enchilada soup with roasted corn, roasted bell peppers, beans, and a quick masa harina thickener for a cozy enchilada-style bowl.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine Mexican

Servings 6

Equipment

• rimmed sheet pan A half-sheet pan (about 18" x 13") is ideal for good browning; if you only have a smaller pan, roast in two batches so the corn and peppers don't steam.
• Large Pot or Dutch Oven Use a 5 to 7 quart pot so you can stir without sloshing; a heavy dutch oven gives the best control for sautéing the aromatics without scorching.
• Chef’s knife and cutting board A sharp knife matters for clean pepper cuts; a serrated knife can help with limes if yours are stubborn.
• Silicone spatula or wooden spoon A spatula is great for scraping the fond (the flavorful brown bits) after adding liquids; a wooden spoon also works.
• measuring spoon and measuring cup You'll want accurate spice measures; if you don't have measuring cups, use a mug and keep ratios consistent.
• Can opener This recipe leans on pantry staples like beans and tomatoes; a smooth-edge opener reduces sharp lids.
• small bowl and fork or whisk For mixing masa harina with broth so it dissolves smoothly; if you skip masa harina, you won't need this.
• Blender (optional) An immersion blender is the easiest for lightly thickening the soup; a countertop blender works if you blend carefully and vent steam.

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Ingredients

  

For the roasted corn and peppers

• 2 cup corn kernels fresh cut from cobs, frozen and thawed, or canned and well drained (frozen browns beautifully; canned works in a pinch)
• 2 red bell pepper cored and cut into 3/4" pieces; orange or yellow bell pepper is also great
• 1 tablespoon olive oil or avocado oil
• ½ teaspoon kosher salt use less if your enchilada sauce is very salty
• ½ teaspoon smoked paprika optional but strongly encouraged for a gentle smoky note

For the soup base

• 1 tablespoon olive oil or any neutral oil
• 1 yellow onion finely chopped; white onion works too
• 4 garlic clove minced; add more if you live your truth
• 1 tablespoon tomato paste adds body and a roasted-tomato edge; you can skip it if needed
• 2 teaspoon ground cumin the warm backbone of this enchilada soup recipe
• 1 teaspoon dried oregano mexican oregano if you have it; regular oregano is fine
• 1 teaspoon chili powder use a mild blend if you're heat-sensitive
• ½ teaspoon chipotle powder optional for extra smoke and gentle heat; substitute with a pinch of cayenne
• 4 cup vegetable broth low-sodium preferred so you can control salt; water works if your broth is weak, but you may need more seasoning
• 2 cup red enchilada sauce store-bought is perfect; choose mild or medium (this is the key "soup with enchilada sauce" moment, so use one you actually like)
• 1 fire-roasted diced tomatoes 14 to 15 ounce can; regular diced tomatoes also work
• 1 black beans 15 ounce can, rinsed and drained; substitute with kidney beans
• 1 pinto beans 15 ounce can, rinsed and drained; substitute with cannellini beans for a milder vibe
• 1 cup zucchini cut into 1/2" pieces; optional but great for extra veg and texture
• 1 teaspoon kosher salt start here and adjust at the end based on your broth and enchilada sauce
• 1 tablespoon lime juice fresh is best; add more to taste

For thickening and finishing (optional but delicious)

• 2 tablespoon masa harina corn flour used for tortillas; this gives a subtle tamale-like body without making it heavy (substitute with crushed tortilla chips, see notes in steps)
• ⅓ cup warm water or warm broth for dissolving masa harina smoothly
• ½ cup cilantro roughly chopped; skip if cilantro tastes soapy to you and use green onion instead

Toppings (choose your own adventure)

• 1 cup tortilla strips store-bought or homemade; crushed tortilla chips are perfect too
• 1 avocado sliced or diced
• ½ cup cotija cheese or feta; for vegetarian-friendly, use a rennet-free cheese or swap to shredded cheddar or monterey jack
• ½ cup sour cream or mexican crema; use a plant-based sour cream to keep it vegan
• 1 jalapeño thinly sliced; optional for extra heat and crunch

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Instructions

 

Roast the corn and bell peppers

1. Heat the oven to 450°F and set a rack in the upper third. A hotter oven is what gives you those little charred edges that make this enchilada soup taste like more than the sum of its parts.
2. On a rimmed sheet pan, toss the corn kernels and red bell pepper pieces with olive oil, kosher salt, and smoked paprika. Spread everything into a single layer. If the pan is crowded, use two pans so the veggies roast instead of steam.
3. Roast for 15 minutes, stirring once halfway through, until the peppers have browned at the edges and the corn has golden spots. Set aside while you build the soup.

Build the soup base

1. In a large pot or dutch oven, warm olive oil over medium heat. Add the chopped onion and cook for 6 minutes, stirring often, until softened and lightly golden. You're not just cooking the onion here; you're building sweetness to balance the enchilada sauce.
2. Add the garlic and cook for 30 seconds, just until fragrant. Keep it moving so it doesn't scorch.
3. Stir in the tomato paste, cumin, oregano, chili powder, and chipotle powder. Cook for 1 minute, stirring constantly. This quick toasting step wakes up the spices and takes the "dusty" edge off chili powder.
4. Pour in the vegetable broth and red enchilada sauce, scraping the bottom of the pot to loosen any flavorful browned bits. Add the fire-roasted diced tomatoes (with their juices), black beans, pinto beans, zucchini (if using), and kosher salt.
5. Bring the soup to a lively simmer over medium-high heat, then reduce heat to medium-low and simmer for 10 minutes. Stir occasionally so the beans don't settle and stick.

Thicken (optional), then finish and serve

1. If you want a slightly creamy, restaurant-style texture: in a small bowl, whisk masa harina with warm water until smooth. Stir the slurry into the simmering soup and cook for 3 minutes, stirring often. The soup will thicken subtly and taste a little more like enchiladas and a little less like plain tomato-bean soup. If you don't have masa harina, you can crush 1 cup tortilla chips into a sandy crumb and stir them in; let the soup simmer 5 minutes to soften and thicken.
2. Stir in the roasted corn and bell peppers. Simmer 2 minutes so everything tastes like it belongs together.
3. Turn off the heat and add lime juice. Taste and adjust: add a pinch more salt if it tastes flat, an extra squeeze of lime if it tastes heavy, or a pinch of chili powder if you want a bigger enchilada punch. If your enchilada sauce is very intense, a splash of broth can mellow it out.
4. Ladle into bowls and top with tortilla strips, avocado, cotija, sour cream, cilantro, and jalapeño. For the best texture, add crunchy toppings right before eating so they stay crisp.
5. Storage note: This enchilada soup keeps well. Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove; add a splash of broth if it thickens too much. Hold crunchy toppings for serving.

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Pairings

Side Dishes

• Limey Cabbage Slaw: A crunchy slaw (cabbage, lime juice, salt, a little oil) cuts through the richness of enchilada sauce and gives you that fresh, taqueria snap. It's especially good if you go heavy on sour cream and cheese.
• Cheesy Quesadilla Wedges: Keep it simple: flour tortillas with monterey jack or cheddar, toasted until crisp. The quesadilla becomes your dipper, and suddenly dinner feels like a party even if it's Tuesday.
• Cilantro-lime Rice: If you want to stretch the meal, a scoop of fluffy rice turns this into a bigger bowl. The citrus and herbs echo the lime finish in the soup and keep it from tasting one-note.

Beverage Options

• Sparkling Water With Lime and a Pinch of Salt: Sounds basic, tastes brilliant. The bubbles lift the smoky, tomato-chile flavors, and that tiny pinch of salt makes the lime taste louder.
• Light Lager or Mexican-style Lager: Crisp beer is a classic with enchilada-style flavors because it cools spice and plays nicely with roasted corn sweetness.
• Hibiscus Tea (Agua De Jamaica): Tart, fruity, and refreshing against a warm bowl. If you sweeten it lightly, it becomes a really nice contrast to the chile and cumin.

Toppings That Change the Whole Vibe

• Pickled Red Onion: A punchy topping that adds acidity and crunch. It's the easiest way to make a bowl feel bright, especially if your enchilada sauce leans smoky and deep.
• Pepitas (Toasted Pumpkin Seeds): Nutty crunch that works as a stand-in for tortilla strips when you want something different. Toast them in a dry pan until they pop and smell like roasted nuts.
• Extra Enchilada Sauce Swirl If you like bold flavor, drizzle a spoonful right on top before adding sour cream. This is also a helpful move if your broth is mild and you want more of that classic enchilada sauce hit.

FAQs

What makes this an "enchilada soup" instead of just bean soup?

The enchilada sauce is the signature flavor driver here, not just a splash of tomatoes or salsa. Between the red enchilada sauce, toasted spices, and the masa harina thickener, the soup tastes like the saucy center of an enchilada pan. If you're browsing homemade enchilada soup ideas, this is the one that leans hard into that warm, chile-forward enchilada vibe.

What enchilada sauce should I use for this enchilada soup recipe?

Use a red enchilada sauce you already like straight from the can or jar, mild or medium. Since it's doing a lot of heavy lifting, avoid anything overly sweet or watery. If your sauce is very salty, reduce the added salt in the soup, then adjust at the end.

Can I add meat, and if so what kind (breast, thigh, boneless)?

Yes. If you want a chicken version, add 2 cup cooked shredded chicken (boneless skinless chicken thigh stays juicier; boneless skinless chicken breast is leaner). Stir it in right after the beans so it warms through as the soup simmers. You can also brown 1 pound ground turkey or ground beef with the onion, then proceed as written; you may want an extra splash of broth to loosen the texture.

Can I make it creamy without dairy?

Totally. The masa harina already gives a creamy-ish body without cream. For extra richness, add 1/2 cup unsweetened plain oat milk or cashew cream at the end (off heat) and taste for salt and lime again. Plant-based sour cream on top also gets you that classic creamy finish.

How do I keep leftovers from getting too thick?

Beans and masa harina continue to absorb liquid as they sit. When reheating, add a splash of broth or water and warm gently, stirring often. Hold crunchy toppings until serving so tortilla strips don't turn into soup paste.