• Skip to main content
  • Skip to primary sidebar
My Therapist Cooks
menu icon
go to homepage
  • Easy Springy Recipes
  • Recipe Index
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Easy Springy Recipes
  • Recipe Index
  • About
  • Contact
  • Subscribe
×
Home » Recipes » Food

Vegetarian Enchilada Verde Soup

Published: May 18, 2015 Last Updated: Sep 2023 by Lindsay This post may contain affiliate links to products I use and enjoy. Leave a Comment

Jump to Recipe
No ratings yet

Soup!  In summer!  I know.  IMG_6282

Want to Read Later?

You can email this post to yourself (or anyone else!), so you can come back to it later!

BUT, there's a reason for it.  Jay takes his lunch most days of the week, and soup just works WELL for heating things up from tupperware, doncha think?  Nothing like it.  

So this soup.  It tastes like enchiladas, has hardly any carbs, and is full of veggies but also huge flavor.  And, I use canned enchilada sauce.  Judge all you want, but that ish tastes great and has a great consistency and makes this soup super duper easy + quick.  You need it in your life!  It's a hot food, sure, but it's still cool in some places AND the light texture really makes this feel springish and not heavy at all.  So.  Warm-weather soup.  Its a thing.  

You need onion, garlic, zucchini, green pepper, cumin, kale, green enchilada sauce, chicken bouillon, and sour cream.  Not a bouillon fan?  I don't use it a ton, but I keep it around for when I'm out of stock.  If you don't have the little cubes, don't use any extra water and use 1-2 cups of stock.  No worries.  You could also use veggie stock to make this truly vegetarian.  IMG_6255

So first, like with any veg-based dish, let's prep our veggies and stock.  If you're using a bouillon cube, put it in a dish of 2-ish cups of water in the microwave for 2 minutes to let it dissolve.  Chop the onion.  IMG_6256

Chop the zucchini and bell pepper.  All kind of the same size, and all kind of small, but don't stress about it too much.  IMG_6258

Mince the garlic, too. IMG_6262

Now, to a soup pot, add a little olive oil, the onion, the bell pepper, and the zucchini over medium-high heat.  We want a little sizzle when everything heats up!  IMG_6261

Let the veggies cook for about 5 minutes, then add the garlic and cumin.  IMG_6264

Now, liquids!  Don't worry if the veggies aren't cooked at this point, they'll simmer for a bit longer in the soup.  Go ahead and add in the enchilada sauce and some of the bouillon water (start with a cup) or chicken stock.  IMG_6267

Then, add the kale!  Let the soup come to a boil and let the kale wilt, then turn the heat down to medium and let the soup simmer for about 10 minutes.  IMG_6269

Right before serving, stir in the sour cream, taste the soup, and add salt if you think it needs it.  Notice that we didn't add any extra salt until just now, since the bouillon AND enchilada sauce likely have a lot of salt in them.  Proceed with caution!  IMG_6277

Now, serve!  You can go nuts and do cilantro, radish, green onion, or anything else on the soup, but I went with just a little extra sour cream and some whole wheat tortillas for dunking, to keep with the mostly-healthy thing we've got going on here.  IMG_6284

And that is your warm-weather soup, perfect for a Monday, perfect for weekday lunches, perfect for anytime a Mexican-but-why-is-it-always-so-heavy craving hits.  Try this soon!  IMG_6286

Recipe

Vegetarian Enchilada Verde Soup

Lindsay Howerton-Hastings
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 1 medium zucchini chopped
  • 1 green bell pepper chopped
  • 3 cloves garlic minced
  • 1 teaspoon cumin
  • 28 ounces canned green enchilada sauce
  • 1 chicken bouillon cube dissolved in 1 ½ cups water, or 1-2 cups chicken stock
  • 2 cups chopped fresh kale
  • ½ cup sour cream
  • salt to taste
  • tortillas or tortilla chips for dipping and serving

Instructions
 

  • Heat a soup pot with the olive oil to medium-high heat. Add the onion, zucchini, and pepper and saute for 5 minutes until the veggies start to soften. Add the garlic and the cumin and stir for 2 more minutes. Pour in the enchilada sauce and the stock. Let the soup come to a boil, then stir in the kale and let wilt for 5-10 minutes.
  • Stir in the sour cream and taste the soup; add salt if you'd like to.
  • Serve with tortillas or chips and extra sour cream, if you'd like. Enjoy!

Nutrition

Serving: 4g
Tried this recipe?Let me know how it was!

More Food

  • Skillet with spring veggie risotto surrounded by floral napkin and purple flowers.
    Spring Vegetable Risotto with Leeks
  • Smoked salmon charcuterie board with scallion cream cheese and pickled red onions.
    Smoked Salmon Charcuterie Board
  • A collage of recipe images for Master's viewing.
    Easy Master's Party Food Menu
  • Small white bowl of cream cheese and scallions.
    Scallion Cream Cheese

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

More about me →

Easy Weeknight Dinners

  • Weeknight Korean Chicken Rice Bowls

  • White ceramic skillet with lemon garlic butter pasta topped with fresh parsley.
    Lemon Garlic Butter Pasta

  • tofu rice bowls
    Pan Fried Tofu with Thai Peanut Sauce

  • Slow Cooker BBQ Chicken

Most Popular Recipes

  • Black skillet with sliced steak and shallot sauce.
    Cast Iron New York Strip

  • indian butter chicken served with rice in a white bowl.
    Easy Slow Cooker Butter Chicken

  • homemade hibachi shrimp bowl in white serving bowl with asparagus and white rice.
    3-ingredient Hibachi Shrimp

  • white plate of asparagus casserole with a silver fork.
    BEST Easy Asparagus Casserole

  • Braised Chicken Thighs with Leeks and Lemon
    One-Skillet Chicken and Leeks

  • Brown Butter Blondies

Footer

↑ back to top

About

  • About
  • Privacy Policy

Emails

  • Sign Up! to get new recipes in your inbox

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

 

Loading Comments...
 

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required