Vegan Enchilada Soup – Serene Trail

Creamy, cheesy and full of spicy flavor, this vegan enchilada soup is sure to please! It has tons of veggies, hearty beans, and delicious vegan cheese. This comforting meal is quick, easy, and made in one pot!

This easy meal is one that is very hard for me to stop eating more and more of! Not only is this lightly spiced soup irresistible, but it’s pretty guilt-free thanks to how healthy and nutritious it is.

All the delicious Southwestern flavors of red enchiladas, but in hearty soup form. Yes please!

This hearty lunch or dinner is quick to make, making it perfect for busy weekdays. It’s also great for potlucks, parties, or to curb a craving for Tex-Mex or Mexican food!

For more favorite Mexican recipes from my childhood, be sure to check out my Red Pozole, Jackfruit Birria, Queso Fundido, Chiles Rellenos, Fideo, Roasted Ranchero Sauce. All are absolutely delicious and vegan, of course!

Enchilada soup with toppings.Enchilada soup with toppings.

Reasons to love this recipe

  • Dairy free
  • Easy to do
  • Ready in 35 minutes
  • Only one pot is needed
  • Vegan version of Chili’s Chicken Enchilada Soup

Ingredients and Substitutions

Labeled ingredients for enchilada soup.Labeled ingredients for enchilada soup.
  • Oil – Use olive oil or any other cooking oil you prefer.
  • Onion -I like the flavor of sweet onion here but another type like white or red onion can work.
  • Garlic – Fresh garlic can’t be beaten, but powder can work in a pinch.
  • Tomatoes – A can of fire roasted diced tomatoes is delicious in this stew. You can also use regular diced tomatoes, if necessary.
  • Beans – Black beans add protein and comfort. Use canned or home-cooked beans. Other varieties like pinto or white would also be good. I have a delicious Guatemalan Black Beans recipe that you can use if you have time!
  • Enchilada sauce – A small can of red enchilada sauce gives an authentic flavor. This can be found near the Mexican food at the store or near the salsas.
  • Green chili peppers – A small can of green chilies gives a little kick of spice. Leave them aside if you want a mild soup.
  • But – Fresh cooked, canned or frozen corn adds texture and delicious flavor.
  • Broth – I use a mixture of Better than Bouillon’s chicken-free base mixed with water. Other options are vegetable base with water or vegetables soup.
  • Cornstarch – A small amount of cornstarch or Masa Harina helps thicken the sauce. Arrowroot powder or tapioca starch can be used instead.
  • seasoning -The only seasonings needed are chili powder, cumin, salt and pepper.
  • Vegan cheese – A combination of vegan cream cheese and vegan cheddar or Mexican shreds make this soup cheesy and creamy.
  • Vegan Chicken – This optional add-in creates a thick, flavorful chicken enchilada soup. Use your favorite brand! I like Gardein or Daring.
  • Topping Ideas -Avocado, jalapeños, broken tortilla chips, lime, chopped cilantro, vegan cheese strips, raw onions, vegan sour cream, fresh tomatoes, and tortilla strips would all be amazing.
A large pot of enchilada soup.A large pot of enchilada soup.

How to Make Vegan Chicken Enchilada Soup

Here are some quick visual steps. Find the complete recipe with exact measurements on the recipe card below.

  • Remove the cream cheese from refrigerator and leave it on the counter to come to room temperature.
  • Of the onions and mince the garlic.
  • Heat a large saucepan on top medium-high on the stovetop. Add the oil and once heated, add the onions. Fry them until softened (3-4 minutes).
  • To incorporate garlic and cook for about a minute.
  • Add tomatoes, beans, enchilada sauce, corn, green chiles and seasoning.
  • In a small bowl, mix the vegetable base in a little lukewarm water until dissolved. SO, stir in cornstarch or masa harina in this broth until it is smooth and free of lumps. Pour this mixture and the rest of the water into the saucepan.
  • Put the fire down over medium heat and cook the soup for about 10 minutes, uncovered.
First set of steps for enchilada soup.First set of steps for enchilada soup.
  • Add THE softened vegan cream cheese and shredded vegan cheddar. Stir occasionally while the cheese melts (10 minutes).
  • Meanwhile, defrost Microwave vegan chicken for 30 seconds. Cut it into small pieces, if you haven’t already, and add it to the pot.
  • Cook enchilada soup for an additional 3-4 minutes until the vegan chicken is heated through.
Second set of steps for enchilada soup.Second set of steps for enchilada soup.
  • Garnish the soup with toppings such as avocado, broken tortilla chips, jalapeño slices, cilantro, lime juice, vegan cheese and fresh onions.

Ideas for recipe variations

  • Pack it with more vegetables like peppers, zucchini, carrots, etc.
  • Use vegan beef crumbles or plant-based sausages instead of vegan chicken.
  • Add red pepper flakes, fresh jalapeños, ground chipotle or cayenne pepper to make it even spicier.
Plant-Based Chicken Enchilada Soup.Plant-Based Chicken Enchilada Soup.

tips for success

  • Softened vegan cream cheese will melt into the soup faster than if it is still cold. You can cut it into cubes to help it come to room temperature more quickly.
  • The broth and cornstarch will dissolve easily into a smooth mixture if you start by whisking it in a small amount of warm water before adding it to the rest of the soup.
  • Defrosting frozen vegan chicken allows it to be diced, but you can store the chicken in a larger size if you prefer.

Waste-free ideas

Storage and reheating

Store leftovers in an airtight container in the refrigerator for 4 days or in the freezer for 3 months. Reheat it in the microwave or on the stove until heated through.

Related Vegan Recipes

Enchilada soup with a lime wedge.Enchilada soup with a lime wedge.

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Close-up view of vegan enchilada soup.Close-up view of vegan enchilada soup.

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 delicious vegan cheese. This comforting meal is quick, easy, and made in just one pot.

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Course: Main course

Kitchen: Mexican

Preparation time: 5 minutes

Cooking time: 30 minutes

Total time: 35 minutes

Servings: 5

Calories: 304kilocalories

Ingredients

  • 2 teaspoon olive oil
  • 1 AVERAGE Sweet onion, diced
  • 3 big cloves of garlic, chopped
  • 15 ounce fire roasted tomatoes, canned, diced
  • 15 ounce Black beans, canned, drained, rinsed
  • 10-15 ounce Enchilada sauce, canned
  • 4 ounce green peppers, canned
  • 1 cup But frozen, or canned/cooked
  • 3 teaspoon broth base without chicken or vegetables
  • 3 cups Hot water
  • 2 teaspoon cornstarch or ¼ cup masa harina
  • ½ teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 ounces vegan cream cheese, or vegan sour cream
  • 1 cup shredded vegan cheese, cheddar or Mexican style
  • ten ounce bag of frozen vegan chicken, chopped

Garnish Ideas

  • broken tortilla chips, lime wedges, cilantro, grated vegan cheese, raw onions, vegan sour cream, fresh tomatoes, tortilla strips

Instructions

  • Remove the cream cheese from the refrigerator so that it begins 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. Fry them until softened (3-4 minutes). Stir in the garlic and cook for about a minute.

  • Add tomatoes, beans, enchilada sauce, corn, green chiles and seasoning.

  • In a small bowl, whisk the broth base in a little warm water until dissolved. Stir cornstarch or masa harina into this broth until it is smooth and free of lumps. Pour this mixture with the rest of the water into the saucepan.

  • Reduce the heat to medium and cook the soup for about 10 minutes, uncovered. Add the softened vegan cream cheese and shredded vegan cheddar. Stir occasionally while the cheese melts (10 minutes).

  • Meanwhile, thaw the vegan chicken in the microwave for 30 seconds. Cut it into small pieces and add it to the pan. Cook the enchilada soup for an additional 3 to 4 minutes until the vegan chicken is heated through.

  • Top the soup with toppings such as avocado, broken tortilla chips, jalapeño slices, cilantro, lime juice, vegan cheese, and fresh onions.

Video

Remarks

-Softened vegan cream cheese will melt into the soup faster than if it is still cold. You can cut it into cubes to help it come to room temperature more quickly.
-The broth and cornstarch will dissolve easily into a smooth mixture if you start by whisking it in a small amount of warm water before adding it to the rest of the soup.
-Thawing frozen vegan chicken allows it to be diced, but you can store the chicken in a larger size if you prefer.

Nutrition

Portion: 1.5cup ~ | Calories: 304kilocalories | 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

Nutrition information is estimated and may vary depending on brands and measurements used.

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Pinterest pin of vegan enchiladas in soup form.Pinterest pin of vegan enchiladas in soup form.
Enchilada Soup Pinterest Pin.Enchilada Soup Pinterest Pin.

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