Vegan black bean enchilada soup. A simple flavorful soup packed with black beans, sweet potatoes and other vegetables. This soup can be made on the stovetop or in the Instant Pot. All you need is one pot and 15 minutes of preparation.

One of my favorite soups. This vegan black bean enchilada soup can be made in the Instant Pot for a quick and easy vegan dinner.

I tested this recipe both in the Instant Pot and on the stovetop, so use your preferred method. Either way, you’ll end up with a delicious and healthy soup. Both methods are easy and require about the same amount of time. The only extra step required for the stovetop method is occasional stirring. That’s all!

This soup is packed with flavor, thanks to a base of enchilada sauce. You could use store-bought enchilada sauce, but I decided to make it from scratch, which requires only 5 basic ingredients and less than 5 minutes. Plus, I make the sauce directly in the same pot before adding the rest of the ingredients. So really, there’s no extra cleaning.

How to Make a Vegan Enchilada Soup in the Instant Pot

For the Instant Pot method, I start with the enchilada sauce using the sauté setting. I then add the remaining ingredients and cook everything under high pressure for 20 minutes. You can leave it there while it cooks, which means you only have 15 minutes of work in the kitchen.

As for the stovetop method, it’s very similar. I make the enchilada sauce first, which takes less than 5 minutes. I then add the remaining ingredients, bring it to a boil, then simmer for 25 minutes (or until the sweet potatoes are fork tender). There’s barely any more work to it.

Top the soup with avocado, chopped cilantro, green onions and homemade tortilla strips if desired.

Notes on the Recipe:

• If using low sodium vegetable broth instead of broth with no added salt, reduce the amount of salt added to the recipe.
• Use 4 cups of water or broth if using the stovetop method and 3 cups if using the Instant Pot.
• I used whole wheat flour in the enchilada sauce, but all-purpose white flour or gluten-free flour works as well.
• For a gluten-free soup, use gluten-free tortilla strips and use all-purpose gluten-free flour. 

More Vegan Soup Recipes:

• Lentil Lasagna Soup
• Quick Vegan Cream of Mushroom Soup
• Creamy Chickpea Noodle Soup
• Simple Lentil Soup
• Creamy Vegan Cheesy Broccoli Soup

Watch How to Make this Recipe:

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5 from 1 vote

Vegan Black Bean Enchilada Soup

A simple flavorful soup packed with black beans, sweet potatoes and other vegetables. This soup can be made on the stovetop or in the Instant Pot. All you need is one pot and 15 minutes of preparation.

Course Soup

Cuisine Mexican, vegan

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Ingredients

• 1 medium yellow onion, diced
• 1 medium sweet potato or yam, diced
• 1 red bell pepper, diced
• 1 540ml can (19oz) black beans, drained and rinsed
• 1 cup corn (I used frozen)
• 1 teaspoon garlic powder
• 1 teaspoon cumin, ground
• 1/2 tablespoon chili powder
• 1 teaspoon salt (see note)
• 3-4 cups water or vegetable broth, no added salt (see note)
• 1 cup kale, chopped

Enchilada Sauce

• 2 tablespoons vegan butter or margarine
• 2 tablespoons flour
• 1 1/2 tablespoon chili powder
• 1 teaspoon cumin, ground
• Pinch of cayenne (optional)
• 1 cup tomato paste
• 1 1/2 cup water or vegetable broth, no added salt

Baked Tortilla Strips (optional)

• 2 12″ whole wheat tortillas
• Pinch of salt
• 1 teaspoon chili powder
• 1/2 tablespoon olive oil

Instructions

Stovetop Method

• Start with the enchilada sauce: In a large saucepan, melt the butter over medium heat. Stir the flour. A thick paste should form. Stir in the chili powder, cumin and cayenne of using. Cook one minute until fragrant.
• Stir in the tomato paste and the broth. Whisk until smooth. The sauce should be thick and smooth within minutes.
• Add the remaining ingredients to the saucepan, with the enchilada sauce, except for the kale. Stir all the ingredients together, then bring to a boil. Reduce heat to low-medium and simmer for 25 minutes or until the sweet potatoes are fork tender. The smaller the sweet potatoes are cut, the faster they will cook.
• Stir in the chopped kale and cook for another 5 minutes. 
• Serve with tortilla chips (homemade recipe below), avocado, green onions and cilantro if desired.

Instant Pot Method

• Start with the enchilada sauce: Set the Instant Pot to Sauté setting for 5 minutes. Ensure your enchilada sauce ingredients are ready, you’ll need to work fast. First, melt your butter, then stir in the flour to form a thick paste. Stir in the chili powder, cumin and cayenne if using, cooking for a few seconds.
• Stir in your tomato paste and broth. Whisk together until a smooth sauce forms. Turn off the Instant Pot.
• Add the remaining ingredients to the Instant Pot, except for the kale. Close and cook under manual or soup mode for 20 minutes. Set the steam release handle to “sealing”.
• When the soup is done cooking, turn off the Instant Pot and release steam.
• Stir in the kale, then place the lid back on and let it “cook” for 5 minutes.
• Serve with tortilla chips (homemade recipe below), avocado, green onions and cilantro if desired.

Baked Tortilla Chips

• Set oven to 400F. Cut the tortillas in half, then cut each half into long, thin strips. Place them on a baking sheet, then sprinkle with salt and chili powder and drizzle with oil. Toss until evenly coated.
• Layer the strips into a single layer on the baking sheet. Cook for 6-8 minutes or until lightly golden and crispy. Keep an eye on them to avoid burning (they can burn quick!). Serve on top of the enchilada soup.

Notes

If using low sodium vegetable broth instead of broth with no added salt, reduce the amount of salt added to the recipe.

Use 4 cups of water or broth if using the stovetop method and 3 cups if using the Instant Pot.

I used whole wheat flour in the enchilada sauce, but all-purpose white flour or gluten-free flour works as well.

For a gluten-free soup, use gluten-free tortilla strips and use all-purpose gluten-free flour. 

 

If you make this enchilada soup, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!