Enchilada Soup
This vegan enchilada soup recipe has the flavor of enchiladas in a hearty bowl of soup. Loaded with beans, plant-based chicken and more!
Ingredients
- 1 tablespoon olive oil 15 mL
- 1 small onion diced - about 100 g
- 2 cloves garlic minced - about 6 g
- 1 jalapeño finely chopped (seeds removed for less heat) - about 15 g
- 1 teaspoon ground cumin 2 g
- 1 teaspoon chili powder 2 g
- 1 teaspoon smoked paprika 2 g
- 1 teaspoon dried oregano 1 g
- 1 teaspoon salt or to taste - 5 g
- ½ teaspoon black pepper 1 g
- 1 can fire-roasted diced tomatoes 14.5 ounces or 411 g
- 1 can diced tomatoes with green chilies 10 ounces or 283 g
- 1 can black beans drained and rinsed - 15 ounces or 425 g
- 1 can corn drained - 15 ounces or 425 g
- 1 ½ cups vegan chicken pieces 200 g
- 4 cups vegetable broth 960 ml
- 1 cup enchilada sauce 240 ml
- 1 tablespoon lime juice 15 ml
- ¼ cup chopped fresh cilantro 4 g
Optional Toppings:
- Sliced avocado
- Dairy-free sour cream
- Tortilla chips
- Shredded vegan cheddar cheese
- Extra chopped cilantro
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic and jalapeño and cook for another minute.
- Stir in the cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.
- Pour in the fire-roasted diced tomatoes, diced tomatoes with green chilies, black beans, corn, vegan chicken pieces, vegetable broth, and enchilada sauce. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer covered for 20 minutes, stirring occasionally.
- Stir in the lime juice and fresh cilantro. Taste and adjust salt or spices if necessary.
- Serve hot with your favorite toppings like avocado, dairy-free sour cream, tortilla chips, or shredded vegan cheddar cheese.
Notes
- Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat: Thaw frozen soup in the refrigerator. Reheat it on the stovetop over medium heat or in the microwave until warmed through.
Nutrition
Calories: 307kcal | Carbohydrates: 35g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 1760mg | Potassium: 407mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1112IU | Vitamin C: 13mg | Calcium: 73mg | Iron: 4mg