Vegan Enchilada Soup

This easy meal is one that is very hard for me to stop eating more and more! Not only is this slightly spicy soup irresistible, it's pretty guilt free because of how wholesome and nutritious it is.

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! 

Jump to:

• Reasons To Love This Recipe
• Ingredients and Substitutions
• How to Make Vegan Chicken Enchilada Soup
• Recipe Variation Ideas
• Tips For Success
• No-Waste Ideas
• Storage & Reheating
• More Recipe To Love!
• Recipe

For more favorite Mexican recipes from my childhood, be sure to check out my Pozole Rojo, Jackfruit Birria, Queso Fundido, Chiles Rellenos, Fideo, Roasted Ranchero Sauce. All are absolutely delicious and vegan, of course!

Reasons To Love This Recipe

• It's dairy-free
• So easy to make in just one pot
• Ready in 35 minutes and leftovers are just as delicious
• Vegan version of Chili's famous Chicken Enchilada Soup

Get updates on my latest recipes sent right to your inbox! Click Here To Subscribe To My Email List!

Ingredients and Substitutions

• Oil - Use olive oil or any other cooking oil that you prefer. 
• Onion - I like 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, if needed. 
• 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. I have a delicious Guatemalan Black Bean recipe you can use if you have time!
• Enchilada Sauce - A small can of red enchilada sauce gives an authentic flavor. This can be found 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. Arrowroot powder or tapioca starch can be used instead.
• Seasoning - The only seasonings needed are chili powder, cumin, salt, and pepper. 
• Vegan Cheese - A combination of vegan cream cheese and vegan cheddar or Mexican-style shreds make this soup cheesy and creamy. 
• Vegan Chicken - This optional add-in creates a chunky, tasty “chicken” enchilada soup. Use your favorite brand! I like Gardein or Daring.
• 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. Stir in the garlic and cook it for a minute.

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

In a small bowl, mix the vegetable base into a little bit of the warm water until it's dissolved. Then, stir in the cornstarch or masa harina into this broth until it's smooth and lump-free. Pour this mixture and the remaining water 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.

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 even spicier.

Tips For Success

• Softened vegan cream cheese will melt into the soup quicker than if it's still cold. You can cut it into cubes to help it come to room temperature faster.
• The bouillon and cornstarch will easily dissolve into a smooth mixture if you start with whisking it into a small amount of warm water before adding it to the rest of the soup.
• Defrosting the frozen vegan chicken makes it possible to dice it up, but you can keep the chicken on the larger size if you prefer.

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. 

More Recipe To Love!

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! Share your creation on Instagram and please tag me. 🙂 Stay updated on my latest recipes by following me on Pinterest and joining my Email List!

Recipe