This hearty, healthy soup is full of the classic enchilada flavours you love, and it comes together quickly for a family friendly vegetarian weeknight meal! I love Mexican-inspired food. I think it’s something to do with the vegetarian-friendliness, or maybe the invitation to add lashings of avocado to everything. When it comes to what I order at a Mexican restaurant, I love a hearty red sauce with a hint of spice, lots of veggies, and beans, beans, beans! So I took all of my requirements and made them into a soup that’s perfect for these between-season nights, and that takes less than 30 minutes so you can be scooping up luscious mouthfuls with tortilla chips in no time!This flavoursome Mexican inspired soup starts with a base of colourful vegetables and robust spices. Into the pot goes an onion, some garlic, red and green capsicum, and corn, and these guys are joined by cumin, onion powder, garlic powder, oregano, a touch of chili powder, and some smoked paprika. Once your house starts smelling like the best taqueria in town you add black beans, chickpeas, canned tomatoes, low sodium vegetable stock, and a dash of chipotle tabasco sauce. Give it a big ole stir, watch it bubble for a few minutes while you mash up some avocados and lime juice and toast some tortillas (or use store-bought tortilla chips for an even quicker dinner). Then, presto! Dinner is ready! And if you have leftovers? Believe me, the flavours only get better the next day! When you sit down to the table with a bowl of this in front of you take some time to delight in the awesome amount of veggies you are packing into one meal. So much nourishment in one bowl. That always makes me smile 🙂 And you’ll be smiling bite after bite with the big, hearty flavours this soup offers up. We’ve got big punchy tomato, sweet bites of capsicum and corn, substantial vegetarian protein from two different types of beans, and a hint of spice and heat from the homemade taco seasoning and chipotle sauce.
Don’t forget to accessorise your bowl with your favourite toppings! I’ve gone for a simple lime juice spiked guacamole and some tortilla chips, but you could also add some cheese, or a scoop of cooked rice for extra nutrition. Make this easy, weeknight friendly dinner your own tonight!
Chipotle Chickpea and Black Bean Enchilada Soup
Vegan | Gluten Free | Serves 4 substantially | Store leftovers in an airtight container in the fridge for up to three days
- 2 teaspoons ground cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 red onion, diced
- 3 cloves garlic, crushed
- 1 medium red capsicum, duced
- 1 medium green capsicum, diced
- 1 cup corn kernels (canned, frozen or fresh all work)
- 1 (400 gram) can black beans, drained and rinsed
- 1 (400 gram) can chickpeas, drained and rinsed
- 1 (800 gram) can crushed tomatoes
- 1 cup low sodium liquid vegetable stock
- Few dashes Tabasco chipotle sauce (or preferred chipotle sauce)
- 1/2 medium avocado
- Juice 1 lime
- Salt and pepper
- Coriander leaves
- Tortilla chips
- Mix together cumin, oregano, paprika, onion powder, garlic powder, cayenne pepper, salt and pepper. Set aside until required.
- Preheat olive oil in a large heavy-based saucepan over a medium heat. Add diced onion and saute until transparent. Add garlic and capsicums. Sprinkle in spice mixture and stir to coat everything.
- Add in corn, black beans, chickpeas, crushed tomatoes, vegetable stock and chipotle sauce and stir to combine everything. Simmer for 15 minutes. Taste before serving and adjust seasoning if required.
- While soup is bubbling away make an easy guacamole by mashing avocado in a small bowl along with lime juice and salt and pepper to taste.
- Ladle soup into bowls, top with guacamole, coriander leaves, and serve with tortilla chips.