Vegan Enchilada Soup

Name: Vegan Enchilada Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mexican
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)); broken tortilla chips, lime wedges, cilantro, vegan cheese shreds, raw onions, vegan sour cream, fresh tomatoes, tortilla strips

Instructions

Prep:5minCook:30min

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.

Updated at: Thu, 21 Nov 2024 17:05:51 GMT