Vegetarian Enchilada Soup

Prep 10 min


Cook 20 min


Ready in 30 min

This colorful and comforting soup is full of flavor and comes together in 30 minutes!


  • 1   red bell pepper, diced
  • 1   medium zucchini, diced
  • 1   jalapeno, seeded and diced (optional)
  • 3 cups (750 mL) vegetable broth
  • 2 cans (10 oz./300 g each) mild enchilada sauce (2 cups/500 mL total)
  • 1 can (15 oz. or 398 mL) black beans, drained and rinsed
  • 1 can (16 oz. or 398 mL) refried beans
  • 1 tsp (5 mL) cumin
  • ½   lime, juiced
  • ¼ cup (60 mL) chopped cilantro
  •  Optional Toppings: Grated cheddar cheese, sour cream or Greek yogurt, tortilla strips, additional chopped cilantro


  1. Combine the bell pepper, zucchini, jalapeno (if using), broth, enchilada sauce, beans, refried beans, and cumin in the Deep Covered Baker. Stir to combine and break up the refried beans a bit.
  2. Cover and microwave for 16-18 minutes or until vegetables are tender.
  3. Remove from the microwave and stir in the lime juice and cilantro. Let sit 5 minutes before serving. Serve with optional toppings


  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 130, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 1340 mg, Carbohydrate 23 g, Fiber 7 g, Sugars 8 g (includes 0 g added sugar), Protein 7 g

Cook's Tips:

You can add up to 2 cups (500 mL) of cooked, shredded chicken after the soup is cooked.

You can substitute the cumin for Chipotle Rub.

You can make your own refried beans! Puree a can of black beans in a food processor or in a blender.

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