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Quinoa Enchiladas Soup
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5 from 1 vote

Quinoa Enchilada Soup

Quinoa Enchilada Soup is a healthy, protein packed one pot meal that is full of Mexican flavors!! It's a vegetarian, vegan, gluten free recipe that is extremely easy to make and freezer friendly. Serve it with a range of toppings for everyone to customize their own! 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Mexican
Keyword: easy recipe, Enchilada soup, Healthy, Kid Friendly, Quinoa, soup
Servings: 6 people
Author: Shweta Arora

Equipment

Ingredients

  • 2 tbsp oil
  • 1 cup onion chopped
  • 1 cup red bell pepper chopped
  • 1 cup corn kernels frozen
  • 1 can black beans rinsed and drained
  • 1 cup sweet potato chopped in small cubes
  • ½ cup quinoa rinsed and drained
  • 1 10 oz can enchilada sauce using mild, store bought or homemade
  • 1 15 oz can diced tomatoes fire-roasted can be used too
  • 3 cloves of garlic minced
  • 1 tsp salt or to taste
  • 1 tsp oregano
  • 1 tsp cumin seeds powder
  • 1/2 to 1 tsp red chilli powder or paprika to taste
  • 1/4 tsp black pepper or to taste
  • 4 cups vegetable stock or water
  • 1 tbsp cilantro finely chopped
  • 1-2 tbsp lemon juice or to taste
  • toppings: tortilla strips ,diced avocado, grated cheddar cheese, sour cream, chopped fresh cilantro, pico de gallo, green onions.

Instructions

Using Instant Pot:

  • Switch on the Instant pot to sauté mode.
  • Once it displays “HOT”, add the olive oil followed by onions, garlic and cilantro. Sauté until onions are translucent (approximately a minute).
  • Add the veggies (red bell pepper, corn, sweet potato), diced tomatoes, black beans, enchilada sauce, spices (oregano, cumin, red chili powder/paprika, salt and black pepper). Stir to combine and deglaze if needed.
  • Add the quinoa the vegetable stock and give it one more stir so everything is well combined.
  • Close the Instant Pot with lid, vent in sealing position.
  • Cook on Manual (pressure cook) High Pressure for 5 mins and do a quick release when done (natural release will work as well). Press cancel.
  • Open the lid, squeeze in some lemon juice and give it a stir. Enchilada soup is ready!!
  • Serve warm with your choice of toppings - all or a combination of tortilla strips, cheddar cheese, avocado, sour cream, jalapeños (optional), pico de gallo, lime and cilantro.

Using Stove top:

  • Heat olive oil in a soup pot or dutch oven and once its hot, add onions, garlic and cilantro and sauté until onions are translucent (approximately a minute).
  • Add the veggies (red bell pepper, corn, sweet potato), diced tomatoes, black beans, enchilada sauce, spices (oregano, cumin, red chili powder/paprika, salt and black pepper) quinoa and vegetable stock. Stir to combine and deglaze if needed.
  • Bring it to boil and then reduce it to low-medium heat. Cover and cook until the quinoa is cooked and the veggies are fork tender.
  • Lastly squeeze in some lemon juice and give it a good stir. Enchilada soup is ready!!
  • Serve warm with your choice of toppings - all or a combination of tortilla strips, cheddar cheese, avocado, sour cream, jalapeños (optional), pico de gallo, lime and cilantro.
Tried this recipe?Mention @shwetainthekitchen or tag ##shwetainthekitchen!