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Hearty Vegetarian Enchilada Soup

Rated as 4.67 out of 5 Stars

"A chunky, satisfying vegetarian soup."
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42 m servings 467
Original recipe yields 8 servings


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  1. Heat oil in a large stockpot over medium heat; add onion, green bell peppers, and garlic. Cook and stir until onion and bell peppers are tender, 2 to 3 minutes.
  2. Mix hominy, diced tomatoes with green chile peppers, vegetable broth, enchilada sauce, black beans, kidney beans, green chile peppers, and olives into onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors combine, about 20 minutes. Season soup with salt.
  3. Place tortilla chips into serving bowls and top with soup. Garnish each bowl with sour cream and Mexican cheese blend.


  • Cook's Notes:
  • If you would like, you can also add chicken in Step 1.
  • Red bell peppers and/or yellow bell peppers can be used in place of the green bell peppers.

Nutrition Facts

Per Serving: 467 calories; 18 65.7 14 7 2040 Full nutrition

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I cut this recipe in half and used a combo of red and green bell pepper. I don't think the addition of the chopped green chilies is necessary. There is plenty in the "Rotel". The recipe calls f...

A good, satisfying soup. The flavor is rich...posole like. Will make again for sure.