Vegan Enchilada Soup

This comforting meal is quick, easy, and made in just one pot!


Sauté the onions until they are softened. Stir in the garlic and cook them 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 into this broth until it's smooth.

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.

Dice the vegan chicken into small pieces and add it to the pot. Cook the enchilada soup until it's heated through.

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

Enjoy! Click the link below for the full recipe and other helpful tips.

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