Spinach and corn enchilada soup

Spinach and corn enchilada soup

Happy New Year! The first meal of 2019 is, of course, a soup which came together last minute from a sparse pantry and fridge since I haven’t made a grocery trip yet. These meals always turn out better than meticulously planned ones, since it forces me to be creative and create unique ingredient combinations or use supplies in unexpected ways. Here, I used pre-made enchilada sauce as a soup base along with rogue veggies hiding in the back of the produce drawer, a forgotten package of frozen spinach, a giant can of corn, and some Indian spices to keep it interesting. You can add beans, chicken, shrimp, tofu, or even rice to this soup to make it even heartier. Alas, I had none of these so I baked a handful of Brazilian cheese bites to round out dinner.


  • 1/4 stick butter

  • 1 medium onion, diced

  • 1 jalapeno, sliced

  • 2 large cloves garlic, sliced

  • 1 tbsp coriander powder

  • 1 tsp curry powder

  • 1 tsp dried basil

  • 1/4 tsp turmeric

  • 1 10oz can red enchilada sauce

  • 1 10oz can green chile enchilada sauce

  • 2 cups vegetable broth

  • 1 28oz can sweet corn

  • 1 10oz package frozen spinach

  • Salt

  • Pepper

  • 3 stalks green onions, diced

  • Parmesan cheese


Heat butter in a heavy pot over low heat. Saute onions and jalapenos until onions soften. Add garlic and stir until fragrant, about 1 minute. Add coriander powder, curry powder, dried basil, and turmeric. Keep heat on low so spices don’t burn. Add enchilada sauces and vegetable broth and simmer for 5 minutes. Aff corn and spinach, cover, and cook for 10-15 minutes to allow the flavors to blend. Season with salt and pepper. Serve soup garnished with green onions and cheese.

spinach and corn enchilada soup

spinach and corn enchilada soup

Spinach and corn enchilada soup - closeup

Spinach and corn enchilada soup - closeup