Enchilada Soup

Enchilada Soup

4.3 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 329.0
  • Total Fat: 3.5 g
  • Cholesterol: 1.7 mg
  • Sodium: 963.3 mg
  • Total Carbs: 62.3 g
  • Dietary Fiber: 13.4 g
  • Protein: 15.0 g

View full nutritional breakdown of Enchilada Soup calories by ingredient
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Tastes just like enchiladas I used to make, without the fat and calories! Tastes just like enchiladas I used to make, without the fat and calories!
Number of Servings: 6


    1 tbsp olive oil
    1 medium onion, diced fine
    1/2 red bell pepper, diced fine
    1/2 green bell pepper, diced fine
    1 jalepeno, minced
    1 garlic clove, minced
    3 cups vegetable broth
    1-14 oz can diced tomatoes and juice
    3 cups cooked black beans
    1 cups sweet corn kernels, fresh or frozen
    6 baked and cooled sweet potatoes
    2 tsp cumin
    1/2 tsp cayenne pepper (adjust to taste)
    salt to taste
    1 cup evaporated skim milk


Heat oil in a stock pot over medium heat.
When oil is hot, add onion and bell peppers, saute' until soft, about five minutes.
Meanwhile, peel and mash sweet potatoes.
For a creamier soup you can run the potatoes through the food processor.
Add jalapeno and garlic to onion mixture. Saute' about 30 seconds.
Add broth, tomatoes, beans, corn, and sweet potatoes.
Bring to a boil, reduce heat to low and add cumin, cayenne pepper, salt and milk.
Simmer for about 5 minutes. Adjust seasonings and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user GERTIEGIRL.

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Member Ratings For This Recipe

  • 2 of 2 people found this review helpful
    I made a few changes to bring down the sodium level. I used low sodium vegetable broth and tomatoes. Doing this cut the sodium in half. great recipe!! - 2/25/08

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  • Very Good
    1 of 1 people found this review helpful
    Great soup, though I never associated sweet potatoes with enchiladas. Very filling. I substituted a can of Rotel-style tomatoes for the tomatoes and jalapenos, and cans of black beans and mexi-style corn. Very thick--almost enchilada filling or maybe I had big yams! - 10/8/08

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  • Very Good
    1 of 1 people found this review helpful
    Very rich tasting soup. I added 2-3 tbs chili powder & 1/2 tsp smoked chipotle pepper along w/cayenne to give it a darker color. I sprinkled on 1 oz crumbed Mexican cheese & a dab of salsa. My husband didn't know he was eating yams. I loved it!
    - 1/7/08

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  • Incredible!
    1 of 1 people found this review helpful
    This was surprisingly really good. Even my husband likes it. Spicy, warm and filling, perfect for those cold winter months. I threw in a handful of red pepper flakes because I didn't have any cayanne, and it was still great. - 12/3/07

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  • Used only the red peppers, used stock vs. broth, rinsed the beans and added no extra salt, so the sodium levels were reduced. Delicious recipe! - 3/12/19

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