Vegan Enchilada Soup

Creamy, cheesy, and full of spicy flavor, this Vegan Enchilada Soup is sure to please! It has tons of veggies, hearty beans, and tasty vegan cheese. This comforting meal is quick, easy, and made in just one pot!

All the delicious southwest flavors of red enchiladas, but in a hearty soup form. Yes, please!

This filling lunch or dinner is quick to pull off, making it perfect for busy weekdays. 

It's also great for potlucks, parties, or to curb a Tex-Mex or Mexican food craving! 

Reasons To Love This Recipe

• Dairy-free
• Easy to make
• Ready in 35 minutes 
• Only one pot is needed
• Vegan version of Chili's Chicken Enchilada Soup

Ingredients and Substitutions

• Oil - Use olive oil or any other cooking oil that you prefer. 
• Onion - I prefer the flavor of sweet onion here but another type such as white or red onion can work. 
• Garlic - Fresh garlic can't be beaten, but powdered can work in a pinch. 
• Tomatoes - A can of fire-roasted diced tomatoes is delicious in this stew. You can also use regular diced tomatoes. 
• Beans - Black beans add protein and heartiness. Use canned or home-cooked beans. Other varieties such as pinto or white would be good as well. 
• Enchilada Sauce - A small can of red enchilada sauce gives an authentic flavor. This can be found in near the Mexican food at the store or by the salsas.
• Green Chilies - A small can of green chilies gives a little spicy kick. Leave them out if you'd like a mild soup. 
• Corn - Fresh cooked, canned, or frozen corn adds texture and delicious flavor.
• Broth - I use a mixture of Better than Bouillon’s No-Chicken Base mixed with water. Other options are vegetable base with water or vegetable broth. 
• Cornstarch - A small amount of cornstarch or masa harina helps to thicken the sauce. 
• Seasoning - The only seasonings needed are chili powder, cumin, salt, and pepper. 
• Vegan Cheese - A combination of vegan cream cheese and t or Mexican-style shreds make this soup cheesy and creamy. 
• Vegan Chicken - This optional add-in creates a chunky, tasty “chicken” enchilada soup. 
• Toppings Ideas - Avocado, jalapeños, broken tortilla chips, lime, chopped cilantro, vegan cheese shreds, raw onions, vegan sour cream, fresh tomatoes, and tortilla strips would all be incredible. 

How to Make Vegan Chicken Enchilada Soup

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Take the cream cheese out of the refrigerator and leave it on the counter so it can come to room temperature. 

Dice the onions and mince the garlic. 

Heat a large pot over medium-high on the stove. Add the oil and once heated, add the onions. Sauté them until they are softened (3-4 minutes).  

Stir in the garlic and cook them for a minute or until they're fragrant. 

Add the tomatoes, beans, enchilada sauce, corn, green chilies, and seasoning. 

Mix the vegetable base into the warm water until it's dissolved. Then, stir the cornstarch or masa harina into this broth until it's smooth and lump-free. Pour this mixture into the pot. 

Lower the heat to medium and cook the soup for about 10 minutes, uncovered. 

Add the softened vegan cream cheese and vegan cheddar shreds. Stir occasionally as the cheese melts (10 minutes).

Meanwhile, defrost the vegan chicken in the microwave for 30 seconds. Dice it into small pieces, if it isn't already, and add it to the pot. 

Cook the enchilada soup for 3-4 more minutes until the vegan chicken is heated through. 

Garnish the soup with toppings such as avocado, broken tortilla chips, Jalapeño slices, cilantro, lime juice, vegan cheese, and fresh onions. 

Recipe Variation Ideas

• Pack it with more veggies such as bell peppers, zucchini, carrots, etc. 
• Use vegan beef crumbles or plant-based sausage instead of vegan chicken. 
• Add red pepper flakes, fresh jalapeños, ground chipotle or cayenne pepper to make it spicier.

No-Waste Ideas

• Use no-chicken or vegetable bouillon base in Pozole Rojo, Brown Gravy, or Gnocchi Soup.  
• Make Mac and Cheese or Jalapeño Popper Dip with leftover vegan cream cheese and cheddar shreds.

Storage & Reheating

Store leftovers in a sealed container in the refrigerator for 4 days or in the freezer for 3 months. Reheat it in the microwave or over the stovetop until heated through. 

Related Vegan Recipes 

• Pozole Rojo
• Mexican Pizza
• Chiles Rellenos 
• Jackfruit Birria Tacos

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