• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Serene Trail
  • All Recipes
  • Categories
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Categories
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Main Dishes

    Vegan Enchilada Soup

    Published: Jan 16, 2023 by Bonnie · Modified: Jan 20, 2023 · This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    12 shares
    Jump to Recipe

    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!

    Vegan enchilada soup.
    `

    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! 

    Enchilada soup with toppings.

    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

    Labeled ingredients for enchilada soup.
    • 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. 
    A big pot of enchilada soup.

    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. 

    First set of steps for enchilada soup.

    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. 

    Second set of steps for enchilada soup.

    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.
    Plant based chicken enchilada soup.

    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
    Enchilada soup with a lime wedge.

    I hope you love this recipe! Please consider leaving a star rating and comment below. You can get my latest recipes sent directly to your inbox. Click here to subscribe to my email list!

    Up close view of vegan enchilada soup.

    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.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 5
    Calories: 304kcal

    Ingredients

    • 2 tablespoon olive oil
    • 1 medium sweet onion, diced
    • 3 large garlic cloves, minced
    • 15 ounce fire-roasted tomatoes, canned, diced
    • 15 ounce black beans, canned, drained, rinsed
    • 10 ounce enchilada sauce, canned
    • 4 ounce green chilies, canned
    • 1 cup frozen corn, or canned/cooked
    • 3 teaspoon no-chicken or vegetable bouillon base
    • 3 cups warm water
    • 2 tablespoon cornstarch or ¼ cup masa harina
    • ½ tablespoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 4 ounce vegan cream cheese, or vegan sour cream
    • 1 cup vegan cheese shreds, cheddar or Mexican style
    • 10 ounce bag frozen vegan chicken, diced

    Topping Ideas

    • broken tortilla chips, lime wedges, cilantro, vegan cheese shreds, raw onions, vegan sour cream, fresh tomatoes, tortilla strips

    Instructions

    • 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 bouillon base into warm water until it has dissolved. 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.

    Video

    Nutrition

    Serving: 1.5cup~ | Calories: 304kcal | Carbohydrates: 36.5g | Protein: 8.1g | Fat: 15.2g | Saturated Fat: 4.9g | Sodium: 881mg | Potassium: 555mg | Fiber: 7.9g | Sugar: 7.7g | Calcium: 109mg | Iron: 4mg

    The nutrition information is estimated and can vary depending on brands and measurements used.

    Did you try this recipe? I would love to see it!Tag @serene.trail on Instagram!
    Pinterest pin of enchilada soup.

    You Will Also Love

    • Vegan Pozole Rojo
    • Vegan Mexican Pizza
    • Vegan Chiles Rellenos
    • Jackfruit Birria
    « Sriracha Mayo (Vegan)
    Tofu Quinoa Bowl »

    Reader Interactions

    Comments

    1. FLORENCE

      January 22, 2023 at 12:11 pm

      5 stars
      Good Morning Ms Bonnie. I love the Vegan dish you made. I've been a Vegan since I was 20yrs of age. I'm 68yrs of age. I love animals and I have 3 cats. Please continue your journey with all of your DELICIOUS recipes. Thank you for sharing about you and your FAMILY. Have a BLESSED DAY STAY SAFE.

    2. Bonnie

      January 23, 2023 at 2:24 am

      Hi Florence! Thank you so much for your kind note and I'm so happy to hear that you enjoy my recipes!

    Leave a Reply

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

    Recipe Rating




    Primary Sidebar

    about Bonnie

    Hi, I'm Bonnie! I'm so happy you've stopped by Serene Trail! You'll find delicious recipes and great vegan lifestyle tips here. My hope is to share ways to make your vegan journey peaceful and uncomplicated.

    More about me →

    Featured Posts

    • Tofu Quinoa Bowl
    • Sriracha Mayo (Vegan)
    • Vegan Zucchini Banana Bread
    • Vegan Chai Cookies

    Footer

    ↑ back to top

    Privacy Policy

    About Me

    Contact

    Copyright © 2023 Serene Trail | Simple Vegan Life | Bonnie Conner