Hope you enjoy this vegan Quinoa Enchilada Soup!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
I made this soup recipe for my cooking club and its meant to feed a crowd so I had some leftovers after my club. Was a bit skeptical if anyone at home would like it since the kids are just starting to like the soup concept and the hubby is not a big soup fan. I on the contrary could live on soups so had planned to freeze and take it for lunch. But to my surprise, the kids and hubby wanted to try it and the leftovers were licked off clean. This recipe is a deconstructed version of an enchilada in soup form but instead of a tortilla, I’ve used quinoa here. Quinoa is high in fiber, minerals, and antioxidants making it super nutritious. In addition to this, its gluten-free and an excellent source of protein making it a win-win grain over others. You can make this soup either in a large heavy bottom pot on a stovetop or in the Instant Pot (my preferred way). All you need to do is sauté some onions with garlic and cilanto, dump in the veggies, beans, tomatoes, enchilada sauce, vegetable broth, spices, and quinoa. Stir to combine and cook until veggies and quinoa are cooked That’s it! your delicious and hearty enchilada soup is ready!! The soup on its own tastes amazing but the toppings make it even better and give everyone a chance to make it their own. Without further ado, let’s see how to make the best vegetarian enchilada soup. 2 to 4 - Next add in the veggies (red bell pepper, corn, sweet potato), black beans, diced tomatoes, enchilada sauce, spices (oregano, cumin, red chili powder/paprika, salt, and black pepper). Stir to combine and deglaze if needed. 5 and 6 - Add the quinoa and the vegetable broth and give it a goof stir so everything is well combined. 7 - Close the Instant Pot lid, vent in sealing position. Cook on Manual Or Pressure cook mode on High Pressure for 5 mins followed by a quick release. Natural pressure release works too. 8 - Press cancel. Open the lid and squeeze in some lemon juice, more cilantro and adjust seasoning if needed. That’s it easy, delicious and comforting Instant Pot enchilada soup is ready! Note: To make this on the stovetop, follow the same steps as instant pot and bring the soup to boil and simmer until the veggies and quinoa is cooked. Please see the details in the recipe card below. Some of my favorite topping choices for this soup are tortilla strips or chips, cheddar cheese, diced avocado, sour cream, jalapeños (optional), pico de gallo, green onions. This soup can be stored in the refrigerator in an airtight container for 3-4 days or frozen for longer usage. Just thaw, heat, and serve with toppings of choice on the side.
Recipe Card
