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.
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Bonnie - Serene Trail
Servings: 5
Calories: 304kcal
Ingredients
- 2 tbsp olive oil
- 1 medium sweet onion, diced
- 3 large garlic cloves, minced
- 14.5 ounce fire-roasted tomatoes, canned, diced (411g)
- 15 ounce black beans, canned, drained, rinsed (425g)
- 10-15 ounce enchilada sauce, canned (283g)
- 4 ounce green chilies, canned (113g)
- 1 cup frozen corn, or canned/cooked (145g)
- 3 tsp no-chicken or vegetable bouillon base
- 3 cups water, (710ml)
- 2 tbsp cornstarch or 1/4 cup masa harina
- 1/2 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 4 ounces vegan cream cheese, or vegan sour cream (113g)
- 1 cup vegan cheese shreds, cheddar or Mexican style (112g)
- 10-14 ounce bag frozen vegan chicken, chopped (300g)
Optional 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 so it can start to come to room temperature. Dice the onions and mince the garlic.
- Heat a large pot over medium-high heat 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 this for about a minute.
- Add the tomatoes, beans, enchilada sauce, corn, green chilies, and seasoning.
- In a small bowl, whisk the bouillon base into a little bit of the warm water until it has dissolved. Stir in the cornstarch or masa harina into this broth until it's smooth and lump-free. Pour this mixture along with the rest of the 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 (10 minutes).
- Meanwhile, 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, broken tortilla chips, jalapeño slices, cilantro, lime juice, vegan cheese, and fresh onions.
Video
Notes
-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.
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 nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.