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Vegan Enchilada Soup

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Here’s a Vegan Enchilada Soup that has all the wonderful flavors of enchiladas in soup form!

I’ve been going through old recipes and “veganizing” them with great success!  With only a few simple substitutions I turned my delicious Chicken Enchilada Soup into a vegan version that’s equally tasty!  The obvious swaps were using a vegan no-chicken broth  (could also use vegetable broth) to replace chicken broth and vegan cheeses. Use regular cheese if that’s on your eating plan.  To replace the chicken I used plant based chick’n strips today, but soy curls (my favorite) would be a perfect substitution as well.  Or…leave it out altogether and perhaps add some sweet potato or more vegetables.  So many alternatives!

Eating a healthy plant based diet is really pretty easy and this Vegan Enchilada Soup is a delicious example!

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Vegan Enchilada Soup

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  • Author: Judy

Ingredients

Scale
  • 1 pkg. vegan chicken strips (about 2 cups)
  • 2 Tbls. olive oil
  • 1 onion, diced
  • 1/2 red or yellow bell pepper, diced
  • 3 cloves garlic, chopped
  • 3 C. no-chicken broth (I use Better than Bouillon Vegetarian No Chicken Base)
  • 1 14.5oz. can fire roasted diced tomatoes
  • 1 28 oz. can red enchilada sauce
  • 1 15oz. can black beans, drained and rinsed
  • 1 1/2 C. frozen corn (or canned corn, drained)
  • 3 Tbls. masa flour
  • 1/4 C. vegan cream cheese
  • 1 tsp. chipotle chili powder (opt., add if you want it a bit spicier)
  • salt & pepper

FOR THE TOPPINGS:

  • Cilantro, chopped
  • Lime wedges
  • Tortilla chips
  • Shredded vegan cheddar cheese
  • Avocado, diced

Instructions

  1. In soup pot or dutch oven, heat oil. Add onions and bell peppers, a pinch of salt and pepper. Saute over medium heat until they soften, then add garlic and cook about a minute or so more.
  2. Add broth, tomatoes with their juice, and enchilada sauce, bring to boil.
  3. In small bowl or cup add masa flour, then slowly add water while stirring, to get a mixture that’s thick but still pours, like a thick salad dressing. Slowly pour masa mixture into soup while whisking to combine.  Lower heat and simmer soup for flavors to combine and soup thicken a bit.
  4. Add black beans, corn, vegan chicken strips and cream cheese. Stir to combine and let the cream cheese melt.
  5. Taste soup, adjust seasoning and add chipotle chili powder if you want more spice (or your favorite chili powder).
  6. Top soup with desired toppings.

Equipment