Vegan Enchilada Soup




  • 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 used this)
  • 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


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


  1. In soup pot, 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.