Vegan Enchilada Soup
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This comforting meal is quick, easy, and made in just one pot!
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Ingredients
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Sauté the onions until they are softened. Stir in the garlic and cook them until they're fragrant.
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Add the tomatoes, beans, enchilada sauce, corn, green chilies, and seasoning.
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Mix the bouillon base into warm water until it has dissolved. Stir the cornstarch into this broth until it's smooth.
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Pour this mixture into the pot. Lower the heat to medium and cook the soup for about 10 minutes, uncovered.
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Add the softened vegan cream cheese and vegan cheddar shreds. Stir occasionally as the cheese melts.
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Dice the vegan chicken into small pieces and add it to the pot. Cook the enchilada soup until it's heated through.
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Garnish the soup with toppings such as avocado, broken tortilla chips, jalapeño slices, cilantro, lime juice, vegan cheese, and fresh onions.
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Enjoy! Click the link below for the full recipe and other helpful tips.
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