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.


Place the vegan cream cheese on the counter so it can come to room temperature. Dice the onions and mince the garlic.

Sauté the onions and garlic until they are softened.

Add 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 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.

Defrost the vegan chicken in the microwave for 30 seconds. Dice it into small pieces 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, tortilla chips, Jalapeños, cilantro, lime juice, and vegan cheese.

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

Subscribe to receive more delicious vegan recipes!