Loaded Enchilada Soup with Creamy Tomatillo Sauce

Finally, another soup post! If you missed the soup recipe that I made earlier this month, you may not know that this month’s Love bloghop theme is #souplove. This means that I’ll be sharing a few soup recipes throughout the month of February, including this incredibly flavorful one, right here. I’m pretty excited about it, I must say; enough to have run to Sprout’s to grab some ground cumin in the middle of making it! I mean, who runs out of Cumin? Clearly, that person is me, so I bought a bigger jar this time. 😀 In case you were wondering, it was SO worth it.

Way back in my freshman year of high school, I used to hang out in a little shopping center across from school with a group of punker kids after class was out. I basically had four options of places to eat at, mind you this was pre-veganism, there was Subway, a Donut Shop, a Mexican Food place and a Pizza spot. For the longest time I would always get the cheese enchiladas from the Mexican restaurant; cheese wrapped in a tortilla, topped with cheese and red sauce. Looking back at it, I cringe thinking of all of the greasy dairy in that thing. So, I set out to replace that memory with a lighter, more awesome spin on an enchilada.

The soup has a smooth tomato base, dotted with onions, corn, black beans and spinach. While the spices fill it with flavor, the tortilla strips add a different texture, and then there’s the creamy tomatillo avocado sauce on top. DELISH! Squeeze a little lime over it and garnish with cilantro and some baked tortilla strips to perfect the dish.

One Year Ago: Vegan Dessert & Beer Pairings

Two Years Ago: Spicy Tomato Cabbage Soup (Two years, say what?!)

Loaded Enchilada Soup

Serves 6
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish, Soup
Misc Freezable, Pre-preparable, Serve Hot
Region Mexican
A flavorful and healthy Loaded Enchilada Soup, topped with a creamy Tomatillo Avocado Sauce and crispy tortilla strips.



  • 3 Dried Ancho Chili Peppers
  • 4 cups Water
  • 2- 28oz Can of Whole-Peeled Tomatoes
  • 2 tablespoons Tomato Paste
  • 1 cup White Onion (Diced)
  • 2 Cloves of Garlic (Minced)
  • 1 cup Frozen Yellow Corn
  • 1-15oz Can Black Beans (Rinsed and Drained)
  • 1 1/2 tablespoon Chili Powder
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Cocoa Powder
  • 1/4 teaspoon Cayenne Pepper
  • Salt to Taste
  • 2 cups Baby Spinach
  • 4 Small Corn Tortillas (Sliced into 1/2)


  • 1 1/2 cup Tomatillos (Chopped)
  • 2/3 cups Avocado (Mashed)
  • 1/3 cup Fresh Cilantro (Loosely Packed)
  • 2 teaspoons Fresh Lime Juice
  • 1/3 teaspoon Garlic Salt (or to taste)


  • 1 Lime (Sliced into wedges)
  • Cilantro
  • 1 Small Corn Tortilla (Sliced into 1/4)


Step 1 Fill a small pot with the water and heat it to a boil, on your stove. Add the dried Ancho chili peppers to the water and cook until soft.
Step 2 Save 1/3 cup of the reconstituting water and place it into a large pot over medium heat. Add the onions and garlic in, and saute until the onions are clear.
Step 3 Puree the ancho peppers, whole-peeled tomatoes, and tomato paste together, in a blender until completely smooth.
Step 4 Add the corn and black beans to the sauteed onions, and cook until the corn is no longer frozen. Pour the tomato mixture into the pot and bring to a simmer.
Step 5 Stir in the chili powder, cumin, cocoa, cayenne and salt. Then fold in the spinach. Cook the soup until the spinach has become limp and has reduced in size.
Step 6 Add the tortilla strips to the soup approx. 10 minutes before serving.
Step 7 For the sauce, puree the tomatillos, avocado, cilantro, lime juice and garlic salt together until very smooth. You can either place a dollop of it on top of each bowl of soup, or put it in a squirt bottle for design making. ;)
Step 8 Toast the tortilla strips in an oven or toaster oven until crispy and slightly golden. I broke them in half and put a couple of pieces on each bowl, along with a few leaves of cilantro and a lime wedge.

You could also top this soup with some vegan cheese for a little added salt and texture; maybe next time I’ll do that and bring this a little closer to the enchiladas of my past. 😉

Check out some of the #souplove posts from other bloggers while you’re at it! 🙂

15 Comments on “Loaded Enchilada Soup with Creamy Tomatillo Sauce

  1. Ooh, this sounds wonderful! I used to love tortilla soup in my pre-vegan days, but I’d kind of forgotten about it. The tomatillo sauce is such a nice addition!

    • I’d actually never used tomatillos before this, so it was pretty fun! I love how refreshing they are.

  2. During high school, I ate a ridiculous amount of Taco Bell. I shudder at the thought of all the crap I ate on a daily basis back then!

    This soup is totally calling my name! The cocoa powder is a really great idea too. 🙂

    • Oh gosh, so did I! Way too many chalupas, ugh.

      The cocoa powder is pretty subtle, but I think it definitely changes the flavor just enough. I’m a fan! 🙂

    • I’m pretty sure that everything is better loaded! Well, certain exceptions to that rule, ha ha!

  3. I used to love the bean burritos from Taco Bell, it was often a late night snack! This soup looks killer. I’ve got a mushroom soup to post this month that I hope to add to the blog hop.

    • That would be awesome! I can’t wait to see it, I love mushrooms. 🙂

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  8. Very good and well received in our house. I did have to alter things a bit, primarily because my wife and most of the kids do not like things spicy. In order to tone it down I swapped out the ancho chilis for red pepper and a just small piece from a jalapeno and then avoided the cayenne (I know, what’s the point, right?).

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