No rolling up tortillas! This vegan enchilada soup recipe has all the flavor of enchiladas in a hearty bowl of soup. It’s loaded with beans, plant-based chicken, fire-roasted tomatoes, and tons of flavour!
Why This Enchilada Soup Is Worth Adding to Your Recipe Rotation
Everyone has a recipe rotation, right? Those recipes you make at least once a month because they’re so reliably delicious? Well, this vegan enchilada soup is definitely worth adding to that list! Here’s why:
- Easy to make . I love my Vegan Enchiladas but friends, making enchilada soup is MUCH easier. It’s a one-pot recipe and you don’t have to roll up any tortillas!
- The flavour is on point . All the classic flavours of enchiladas are present in this soup —it’s smoky, savoury, spiced with earthy ground cumin and chili powder, a little bit spicy, and just divine!
- Hearty and satisfying . Between the vegan chicken and the beans, this is a soup that’s substantive enough that you can make it a complete meal. (This Lasagna Soup is another meal-worthy soup, but this time with Italian flavours!)
Notes on Ingredients
A lot of the ingredients you need for this recipe are pantry staples that you probably have on hand! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil – You can substitute this with avocado oil or another neutral oil.
- Onion and garlic – The aromatics that create the base of flavour for this enchilada soup.
- Jalapeño – You can add more or less based on your preferences.
- Seasonings – Ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper.
- Diced tomatoes – One can of fire-roasted diced tomatoes and one can of diced tomatoes with green chilies.
- Black beans
- Corn
- Vegan chicken pieces – I use my Vegan Chicken recipe.
- Vegetable broth – This Homemade Vegetable Broth is my favourite.
- Enchilada sauce – I recommend using red enchilada sauce for this recipe since we’re adding so many tomatoes already. It’s better to lean into the tomato flavour than to dilute the taste of green enchilada sauce.
- Lime juice
- Fresh cilantro
- Toppings – Avocado, vegan sour cream , tortilla chips or strips, vegan cheese, and cilantro.
How to Make Enchilada Soup
Here you’ll find step-by-step photos, but for the full written instructions for this enchilada soup, scroll to the bottom of the page.
Cook the onion, garlic, and jalapeño.
- Sauté the aromatics . Cook the onion with the olive oil in a large pot over medium heat. Stir in the garlic and jalapeño and cook for a minute, until fragrant.
- Bloom the spices . Stir in the seasonings and cook for 30 seconds more.
Simmer.
- Simmer . Add all the remaining ingredients except the lime juice and cilantro. Bring to a boil, then simmer covered for 20 minutes.
- Serve . Add the lime juice and cilantro, then ladle into bowls. Let everyone add their favourite garnishes.
Tips and Variations
- Try different beans . Pinto beans or kidney beans can be substituted for black beans. Or you could use a combination of beans, like a can of mixed chili beans.
- Make it creamy . If you want a creamier soup, stir in vegan sour cream or vegan heavy cream at the end of the cooking time.
- Bulk up with veggies . Love your enchiladas with LOTS of veggies? You can make enchilada soup like that too! After cooking the aromatics, you can add diced bell peppers, zucchini, or even finely diced sweet potatoes; once they’re tender, proceed with the rest of the recipe.
Serving Suggestions
My favourite pairing for this enchilada soup recipe is cornbread, and oh, do I have a lot of options for you! This Pumpkin Cornbread is super moist, but my classic Vegan Cornbread Recipe is always a win. My family also loves these Vegan Cornbread Muffins !
How to Store and Reheat Leftovers
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezer : You can also freeze this soup for up to 3 months in an airtight container or freezer bag.
- To reheat : Thaw frozen soup in the refrigerator. Reheat it on the stovetop over medium heat or in the microwave until warmed through.
More Hearty Vegan Soup Recipes
- Easy Lentil Soup
- Thai Coconut Curry Soup
- Gnocchi Soup
- Mulligatawny Soup
- Taco Soup
Ingredients
- 1 tablespoon olive oil , 15 mL
- 1 small onion , diced – about 100 g
- 2 cloves garlic , minced – about 6 g
- 1 jalapeño , finely chopped (seeds removed for less heat) – about 15 g
- 1 teaspoon ground cumin , 2 g
- 1 teaspoon chili powder , 2 g
- 1 teaspoon smoked paprika , 2 g
- 1 teaspoon dried oregano , 1 g
- 1 teaspoon salt , or to taste – 5 g
- ½ teaspoon black pepper , 1 g
- 1 can fire-roasted diced tomatoes , 14.5 ounces or 411 g
- 1 can diced tomatoes with green chilies , 10 ounces or 283 g
- 1 can black beans , drained and rinsed – 15 ounces or 425 g
- 1 can corn , drained – 15 ounces or 425 g
- 1 ½ cups vegan chicken pieces , 200 g
- 4 cups vegetable broth , 960 ml
- 1 cup enchilada sauce , 240 ml
- 1 tablespoon lime juice , 15 ml
- ¼ cup chopped fresh cilantro , 4 g
Optional Toppings:
- Sliced avocado
- Dairy-free sour cream
- Tortilla chips
- Shredded vegan cheddar cheese
- Extra chopped cilantro
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic and jalapeño and cook for another minute.
- Stir in the cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.
- Pour in the fire-roasted diced tomatoes, diced tomatoes with green chilies, black beans, corn, vegan chicken pieces, vegetable broth, and enchilada sauce. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer covered for 20 minutes, stirring occasionally.
- Stir in the lime juice and fresh cilantro. Taste and adjust salt or spices if necessary.
- Serve hot with your favorite toppings like avocado, dairy-free sour cream, tortilla chips, or shredded vegan cheddar cheese.
Notes
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat : Thaw frozen soup in the refrigerator. Reheat it on the stovetop over medium heat or in the microwave until warmed through.
Enchilada Soup
Ingredients
- 1 tablespoon olive oil 15 mL
- 1 small onion diced - about 100 g
- 2 cloves garlic minced - about 6 g
- 1 jalapeño finely chopped (seeds removed for less heat) - about 15 g
- 1 teaspoon ground cumin 2 g
- 1 teaspoon chili powder 2 g
- 1 teaspoon smoked paprika 2 g
- 1 teaspoon dried oregano 1 g
- 1 teaspoon salt or to taste - 5 g
- ½ teaspoon black pepper 1 g
- 1 can fire-roasted diced tomatoes 14.5 ounces or 411 g
- 1 can diced tomatoes with green chilies 10 ounces or 283 g
- 1 can black beans drained and rinsed - 15 ounces or 425 g
- 1 can corn drained - 15 ounces or 425 g
- 1 ½ cups vegan chicken pieces 200 g
- 4 cups vegetable broth 960 ml
- 1 cup enchilada sauce 240 ml
- 1 tablespoon lime juice 15 ml
- ¼ cup chopped fresh cilantro 4 g
Optional Toppings:
- Sliced avocado
- Dairy-free sour cream
- Tortilla chips
- Shredded vegan cheddar cheese
- Extra chopped cilantro
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic and jalapeño and cook for another minute.
- Stir in the cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.
- Pour in the fire-roasted diced tomatoes, diced tomatoes with green chilies, black beans, corn, vegan chicken pieces, vegetable broth, and enchilada sauce. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer covered for 20 minutes, stirring occasionally.
- Stir in the lime juice and fresh cilantro. Taste and adjust salt or spices if necessary.
- Serve hot with your favorite toppings like avocado, dairy-free sour cream, tortilla chips, or shredded vegan cheddar cheese.
Notes
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat : Thaw frozen soup in the refrigerator. Reheat it on the stovetop over medium heat or in the microwave until warmed through.
Nutrition
Enchilada Soup https://jessicainthekitchen.com/enchilada-soup/ March 26, 2025
Not too sweet and loaded with wholesome ingredients like oats, almond butter, and banana, this oatmeal breakfast cookies recipe is the best way to start your day. Because any day that starts with cookies is a good one!
While I’ve shared Pumpkin Chocolate Chip Breakfast Cookies on the blog before, I wanted to come up with a version that’s a little less sweet. There are days when I want chocolate in the morning and days where I want the add-ins to be a little more breakfast-y so I can save the chocolate chips for dessert (like these Salted Chocolate Chip Tahini Cookies !). This breakfast cookie recipe is perfect because it’s a wholesome option that still manages to satisfy your sweet tooth—without overdoing it!
I Can’t Get Enough of These Oatmeal Breakfast Cookies
I think you’ll flip for these breakfast cookies once you give them a try! Here’s why I love them so much:
- Naturally sweetened . Rather than adding heaps of sugar like a traditional cookie recipe, these breakfast cookies get their sweetness from ripe bananas and a touch of maple syrup, along with the dried fruit that’s added as a mix-in.
- Wholesome ingredients . These cookies are loaded with oats, almond butter, nuts and seeds, dried fruit, and banana, which are the kinds of ingredients that keep me full and satisfied all morning long.
- Easy to make ahead . Mornings can be hectic, but these breakfast cookies can be made ahead of time and stored in an airtight container for up to 4 days. You can even freeze them for longer storage!
Notes on Ingredients
A lot of these ingredients are clean eating staples so you might have them on hand already! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Rolled oats – Also known as old-fashioned oats. Don’t use steel-cut oats, which are much too tough—they’re best for Instant Pot Steel-Cut Oats !
- Almond butter – This helps bind the mixture without egg. You can use another nut butter or sunflower seed butter to make it nut-free. I love using homemade almond butter !
- Maple syrup – Agave nectar or date syrup also work.
- Mashed banana – A very ripe banana will make this breakfast cookie recipe extra sweet!
- Chia seeds – An excellent vegan egg substitute that helps bind the cookies together.
- Ground cinnamon
- Vanilla extract – I recommend using pure vanilla extract for the best flavour.
- Salt
- Chopped nuts or seeds – I used walnuts and pumpkin seeds, but pecans, sunflower seeds, almonds, hemp hearts, and cashews are also delicious.
- Dried fruits – Provides a wonderful chewy texture and natural sweetness; I used dried apricots and cranberries, but raisins, dried cherries, dried blueberries, or anything else you like will also work.
How to Make Oatmeal Breakfast Cookies
You’ll find a quick overview of the steps for making this breakfast cookie recipe below, but the full instructions are in the recipe card at the bottom of the page.
Combine the dry ingredients.
- Prepare . Preheat your oven to 350ºF and line a baking sheet with parchment paper.
- Stir the dry ingredients . Combine the oats, chia seeds, cinnamon, and salt in a bowl and stir.
- Mix the wet ingredients . Mash the banana, then stir in the almond butter, maple syrup, and vanilla extract.
Combine the wet and dry ingredients with the add-ins.
- Combine wet and dry . Add the oat mixture to the bowl with the wet ingredients, along with the chopped nuts and fruit. Stir to combine.
- Portion the cookies . Roll 2 tablespoons of dough for each cookie. Place the balls on the baking sheet and flatten them slightly, leaving 2 inches between them.
Bake.
- Bake . Place the baking sheet in the oven and bake for 12 to 15 minutes, or until the edges are golden. Cool on the baking sheet for 5 minutes, then finish cooling on a wire rack.
Tips and Variations
- Keep the dough-to-mix-in ratio the same . You can switch up the mix-ins with any fruit, nuts, and seeds you like, but don’t exceed 1 cup total or your cookies will have trouble holding together.
- Get creative with the mix-ins . You don’t have to stick with nuts, seeds, and dried fruit! Try adding this Pumpkin Granola for crunch, add some decadence with cacao nibs, or fold in diced apples. (If you want to add fresh fruit, I recommend sticking with apples, as berries will release more moisture when they bake, which can affect the texture of the finished cookies.)
- Flatten them just a bit . These cookies don’t spread when they bake, so you want to flatten them to the size you want them to be when they’re finished. Just don’t flatten them too much or they’ll be prone to crumbling.
What to Serve With Breakfast Cookies
Pair these breakfast cookies with a smoothie (I love this tropical Mango Coconut Smoothie !) for a quick and easy breakfast, or crumble the cookies and layer them with vegan yogurt and jam for parfaits.
How to Store
- Room temperature : Transfer the cooled breakfast cookies to an airtight container and store at room temperature for up to 4 days.
- Freezer : To freeze, place the cooled cookies in a freezer-safe bag or container and store for up to 3 months. Thaw before enjoying.
More Easy Breakfasts for Busy Weekdays
- Vegan Breakfast Burritos
- Pumpkin Pie Overnight Oats
- Strawberry Kale Smoothie
- High-Protein Overnight Oats
- Vegan Zucchini Muffins
Ingredients
- 2 cups rolled oats , 180 g
- ½ cup almond butter , 130 g
- ⅓ cup maple syrup , 80 ml
- 1 medium mashed banana , 130 g
- 1 tablespoon chia seeds , 10 g
- ½ teaspoon ground cinnamon , 1.5 g
- 1 teaspoon vanilla extract , 5 ml
- ¼ teaspoon salt , 1 g
- ½ cup total of chopped nuts or seeds , I used walnuts and pumpkin seeds – 60 g
- ½ cup total of dried fruits , I used dried apricots and dried cranberries – 75 g
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the rolled oats, chia seeds, cinnamon, and salt. Stir to mix evenly.
- In a separate large bowl, mash the banana with a fork until smooth. Add the almond butter, maple syrup, and vanilla extract, then mix until well combined.
- Add the oat mixture, chopped nuts, and dried fruit to the wet ingredients. Stir until fully incorporated.
- Scoop out about 2 tablespoons (40g) of dough per cookie, roll into balls, and slightly flatten them onto the prepared baking sheet. The cookies won’t spread while baking, but space them about 2 inches apart to allow for even browning.
- Bake for 12–15 minutes, or until the edges are slightly golden and the cookies feel set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy immediately or store in an airtight container for up to 4 days.
Notes
- Room temperature : Transfer the cooled breakfast cookies to an airtight container and store at room temperature for up to 4 days.
- Freezer : To freeze, place the cooled cookies in a freezer-safe bag or container and store for up to 3 months. Thaw before enjoying.
