There's something undeniably comforting about a warm bowl of enchilada soup when the weather starts to chill. While most enchilada soups lean on meat and cheese for richness, this vegan enchilada soup with quinoa and avocado proves that bold flavor doesn't need to come from animal products. This plant-based version is hearty, smoky, and deeply satisfying—loaded with black beans, corn, fire-roasted tomatoes, and a vibrant green enchilada sauce. Topped with creamy avocado slices and a squeeze of lime, it's the kind of meal you’ll crave all year but especially when you're diving into your favorite fall soup recipes.
This recipe was inspired by all the things we love about classic enchilada soup recipes—the chili-forward warmth, the cozy texture, and that slow-cooked depth of flavor. But it’s also a love letter to modern plant-based cooking, showing how a meatless meal can still be deeply nourishing and crave-worthy. If you’ve ever had something like chicken enchilada soup from Chili’s, think of this as its clean, green cousin—no less flavorful, just better for your body and the planet.
Vegan Enchilada Soup with Quinoa and Avocado
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Mexican
Large Dutch oven or soup pot The heavy bottom ensures even cooking and lets the flavors develop nicely.
Cutting board and knife For chopping all your aromatics and toppings.
Ladle Makes serving much easier and cleaner.
High-speed blender (optional) If you want a smoother texture, you can blend part of the soup for a creamier consistency.
For the Soup
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1 jalapeño seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 15 oz can fire-roasted diced tomatoes
- 1 4 oz can diced green chilies
- 1 cup green enchilada sauce store-bought or homemade
- 6 cups vegetable broth
- 1 cup cooked black beans or 1 can, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 3/4 cup quinoa rinsed
- Juice of 1 lime
For Toppings
- 1 ripe avocado sliced or cubed
- Fresh cilantro chopped
- Tortilla strips or crushed tortilla chips
- Additional lime wedges
- Vegan sour cream optional
Sauté the Aromatics
Heat olive oil in a large soup pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and jalapeño (if using), and cook for another minute until fragrant.
Build the Flavor Base
Add the cumin, smoked paprika, chili powder, oregano, salt, and pepper. Toast the spices for 30 seconds, stirring frequently to keep them from burning. This step is key for unlocking their full flavor.
Add the Main Ingredients
Pour in the fire-roasted tomatoes, diced green chilies, green enchilada sauce, and vegetable broth. Stir well to combine. Add the black beans, corn, and rinsed quinoa.
Simmer and Cook
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the quinoa is fully cooked and the soup has thickened slightly. Stir occasionally to prevent sticking.
Finish with Lime
Squeeze in the lime juice just before serving to brighten the soup. Taste and adjust seasoning as needed—add more salt, chili powder, or lime juice to balance the flavors.
Serve and Garnish
Ladle the soup into bowls and top with avocado slices, fresh cilantro, tortilla chips or strips, and a dollop of vegan sour cream if desired. Don’t forget an extra squeeze of lime for that fresh, tangy pop.
Pairings
This vegan enchilada soup is hearty enough to stand alone, but if you're going all out, here are some ideas to round out your meal:
- Side Salad – A crisp romaine and radish salad with lime vinaigrette pairs beautifully with the warm soup.
- Cornbread – Vegan jalapeño cornbread adds a comforting, slightly sweet contrast.
- Mexican rice or cauliflower rice – Adds a bit more bulk to the meal if you're feeding a hungry crowd.
- Agua Fresca or Tamarind Iced Tea – These traditional drinks bring a refreshing, light balance to the bold soup.
- Churros or Mexican hot chocolate – If you're craving something sweet after, this combo can’t be beat.
This soup also makes a great starter for a Mexican-inspired dinner party. It bridges well into a main course of vegan tamales, jackfruit tacos, or even grilled vegetable fajitas.
FAQs
1. Can I add a protein to this if I’m not vegan?
Yes! If you’re not strictly plant-based, this soup adapts well to additions like shredded rotisserie chicken, which would make it closer to an easy chicken enchilada soup. You could also try adding leftover beef or even some spicy vegan sausage for a twist on beef enchilada soup.
2. What type of quinoa should I use?
Any type of quinoa works—white, red, or tri-color. White quinoa will give you a slightly fluffier texture, while red or tri-color quinoa holds up more and adds visual contrast.
3. Can I make this ahead of time?
Definitely. Like many good mexican soup recipes, this one actually tastes better the next day after the flavors have had time to meld. Store it in the fridge for up to 4 days, and reheat gently on the stove or microwave.
4. Is there a way to make this soup creamier?
If you want something that leans into cheesy enchilada soup territory without using dairy, you can blend 1/2 cup of cashews with 1 cup of water and stir it in near the end. Or add a splash of coconut milk for richness.
5. Can I freeze this soup?
Yes, it freezes beautifully—just leave out the avocado and tortilla toppings until you're ready to serve. Store in airtight containers for up to 3 months.
