• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook (Print & Digital)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • Indian Dal / Lentil Names
    • Indian Pantry
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • How To Start A Food Blog
    • Resources for Food Bloggers
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Comfort Food Recipes

    Green Chili Enchilada Soup

    Published: Apr 11, 2021 · Modified: Jul 29, 2021 by Richa 37 Comments

    Jump to Recipe   Print Recipe

    This one-pot Vegan Green Chile Enchilada Soup is vegan Mexican comfort food at its best! A hearty stew loaded with soy curls, corn and rice, then topped with all your favorite toppings for tons of flavor!

    overhead shot of two bowls of vegan green chile enchilada soup topped with shredded cheese and sliced green chiles

    This green chile enchilada soup recipe has everything you love about green enchiladas – the smoky heat of the green chiles, the Mexican spices, the creaminess and obviously the cheese.

    As this is a chicken-less enchilada soup, we add some soy curls in lieu of chicken as our protein. Otherwise, we rely on staple Mexican ingredients, such as rice, corn! I love the comforting creaminess the rice adds to this stew. Nutritional yeast adds the cheesy taste, but we also add some shredded cheese on top to finish this off.

    The secret to the creaminess of this vegan enchilada soup is a quick cashew cream which adds a nice richness to the soup and thickens it along with the rice. However, for those of you who are allergic, I listed a nut-free version in the tips section.

    overhead shot of a bowl of vegan enchilada soup with soy curs and rice topped with cheese shreds

    I like finishing this Vegan Mexican soup off with some shredded cheese and some thinly sliced green chiles. Other great additions would be a fresh squeeze of lime, some sliced avocado, more vegan cheese shreds, and how about crushed tortilla chips? It will be hard to just have one bowl of this delicious vegan soup.

    two bowls of vegan green chile enchilada soup with shredded cheese and sliced green chiles

    More Vegan Soup recipes

    • Turkish lentil soup,
    • Turmeric Laksa Curry Soup
    • Indian Spiced tomato Soup,
    • Broccoli Slaw Soup,
    • Minestrone
    • Mushroom chickpea greens soup.

    Recipe Card

    Print Recipe
    4.94 from 15 votes

    Vegan Green Chili Enchilada Soup

    This one-pot Vegan Green Chile Enchilada Soup is vegan Mexican comfort food at its best! A hearty stew loaded with soy curls, corn and rice, then topped with all your favorite toppings for tons of flavor!
    Prep Time5 minutes mins
    Cook Time25 minutes mins
    Resting5 minutes mins
    Total Time35 minutes mins
    Course: Main Course
    Cuisine: Mexican
    Keyword: vegan enchilada soup
    Servings: 4
    Calories: 243kcal
    Author: Vegan Richa

    Ingredients

    • 2 tsp oil
    • 1/2 cup chopped onion
    • 4 cloves garlic minced
    • 8 oz mild green chilis canned
    • 1/4 tsp onion powder
    • 1/4 tsp garlic powder
    • 1/2 tsp ground cumin
    • 1 tsp chili powder blend
    • 1 cup soy curls rehydrated for 15 mins in warm chicken flavored broth then squeezed lightly Or use 1.5 cups shredded seitan
    • 1/2 cup corn
    • 1/4 cup white rice
    • 1/4 cup cashews
    • 3 cups (709.76 ml) water divided
    • 1 tbsp nutritional yeast use more if you want it cheesier
    • 3/4 tsp salt divided

    Instructions

    • Add oil to a saucepan over medium heat. Add the onion and garlic, and cook until translucent, 3 minutes.
    • Add in the green chilis and spices, and salt, mix well, and continue to cook until the chilis break down a little bit, about 6-8 minutes.
    • Add in your soy curls, rice, corn, salt, and two cups of water.
    • Blend the cashews and 1 cup of water until smooth, and add it in, then bring the mixture to a good boil, and continue to cook for 15-20 minutes, or until the rice is cooked to preference.
    • Add in the Nutritional Yeast, mix in, taste and adjust salt. Adjust consistency with more water/broth if needed.
    • Switch off heat. Let the soup sit for another 5 minutes, then serve topped with some sliced Jalapenos, and vegan cheese shreds.

    Notes

    • If you are not into rice, you can use quinoa instead
    • Instead of soy curls, use 1.5 cups shredded seitan
    • You can also add in a can of black beans to add more volume to the soup. Increase salt by a little bit to account for the added beans.
    • Nutfree To make this recipe without nuts, use 1/4 cup blended tofu or use 2 cups nondairy milk instead of 2 cups of broth

    Nutrition

    Nutrition Facts
    Vegan Green Chili Enchilada Soup
    Amount Per Serving
    Calories 243 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Sodium 464mg20%
    Potassium 388mg11%
    Carbohydrates 31g10%
    Fiber 7g29%
    Sugar 8g9%
    Protein 17g34%
    Vitamin A 742IU15%
    Vitamin C 85mg103%
    Calcium 109mg11%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • chopped onion and garlic form the base of this soup
    • for the green chilis, I used canned ones
    • as for Mexican spices, I rely on my tried-and-tested ratio of onion powder, garlic powder, ground cumin, and chili powder
    • soy curls – I rehydrated mine in some warm chicken flavored broth then squeezed them lightly to remove some of the liquid
    • corn for sweetness and texture.
    • white rice for creaminess and as a thickening agent. This also makes the soup filling. You can use quinoa instead.
    • Homemade cashew cream made from soaked cashews and water
    • nutritional yeast for that cheesy flavor – I add 1 tbsps but use more if you want it cheesier

    Tips & Substitutions:

    • If you are not into rice, you can use quinoa instead
    • Instead of soy curls, use 1.5 cups shredded seitan
    • You can also add in a can of black beans to add more volume to the soup. Increase salt by a little bit to account for the added beans.
    • To make this chili recipe without nuts, use 1/4 cup blended tofu or use 2 cups nondairy milk instead of 2 cups of broth

    ingredients needed for making vegan enchilada soup

    How to Make Vegan Green Chile Enchilada Soup

    Add oil to a saucepan over medium heat. Add the onion and garlic, and cook until translucent, 3 minutes.

    chopped onion, garlic and chile flakes being fried in a pot

    Add in the green chilis and spices, and salt, mix well, and continue to cook until the chilis break down a little bit, about 6-8 minutes.

    green chiles and spices being added to pot

    vegan enchilada soup cooking in a sauce pan


    Add in your soy curls, rice, corn, and two cups of water.

    rice, soy chunks and corn being added to a pot with vegan enchilada soup

    Blend the cashews and 1 cup of water until smooth, and add it in, then bring the mixture to a good boil, and continue to cook until the rice is cooked to preference.

    cashew cream being added to a pot with soy chunks corn and chile

    Add in the Nutritional Yeast, mix in, taste, and adjust salt.

    a pot of creamy vegan enchilada soup with a wooden spoon

    Switch off the heat. Let the soup sit for another 5 minutes, then serve topped with some sliced Jalapenos, and vegan cheese shreds.

    What to Serve with Enchilada Soup

    This soup is hearty enough as a main dish. To make this even more filling, serve it with some cornbread, black beans, or roasted corn. Obviously, you can serve this soup as a starter for tacos, burritos, or quesadilla.

    two bowl of vegan creamy green chile enchilada soup served with spoons on the side

    How Long Does it Last?

    This green chile enchilada soup will last in an airtight container in the fridge for 3-4 days.

     

     

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « German Chocolate Loaf Cake
    Potato Quinoa Waffles ( Aloo Tikki Waffles) »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Karen

      February 08, 2023 at 4:03 pm

      5 stars
      Served with your tofu scramble, subbed jackfruit for the soy curls cuz that’s what I had. Another winner!

      Reply
      • Vegan Richa Support

        February 08, 2023 at 9:34 pm

        Yum sounds great!

        Reply
    2. Emily Z

      January 17, 2023 at 4:26 pm

      Yum! I normally keep some soy curls in the freezer but I was running low and the nearest store that stocks them is a bit off a drive. I subbed a can of drained rinsed cannellini beans. Also added about a cup of leftover cooked brown rice in lieu of the rice called for in the recipe. My husband doesn’t like his soup too “soupy” 😉 everything turned out great! Will make this again and add cilantro!

      Reply
      • Vegan Richa Support

        April 03, 2023 at 8:24 pm

        yay! thank you

        Reply
    3. Lynn Dils

      January 15, 2023 at 11:24 am

      5 stars
      Made this green chili enchilada soup and it was a hit! Really appreciate all the wonderful recipes.

      Reply
      • Vegan Richa Support

        January 16, 2023 at 2:05 pm

        Wonderful!

        Reply
    4. L Jordan

      May 16, 2022 at 11:44 am

      5 stars
      This was delicious! The only change I will make next time is to run the green chilies through the food processor. The canned brand I bought had some “skins” in it which gave it a texture that was unfavorable.

      Reply
      • Vegan Richa Support

        May 18, 2022 at 9:35 am

        good to know

        Reply
    5. keli lieberman

      October 29, 2021 at 7:33 pm

      What do to mean by chicken flavored broth ?

      Reply
      • Vegan Richa Support

        November 01, 2021 at 10:20 am

        like a vegan chicken stock, powder, cubes, tetra pack

        Reply
    6. Concrete Boulder Co

      August 26, 2021 at 7:35 pm

      5 stars
      I am not really into cooking or baking or anything but im literally crying right now this is so wholesome and pure and my heart is just so full 💖

      Reply
      • Vegan Richa Support

        August 27, 2021 at 4:32 pm

        don’t cry! but thanks

        Reply
    7. Tree Service Loveland Co

      August 21, 2021 at 11:35 pm

      5 stars
      This soup was amazing. Served it with keto biscuits flavored with garlic onion and cumin. Sliced avocado and sour cream

      Reply
      • Vegan Richa Support

        August 24, 2021 at 9:41 am

        Awesome

        Reply
    8. Arborist Greeley

      August 15, 2021 at 6:29 pm

      5 stars
      I’m definitely making this for my family this weekend. I’ll let you know how they like it. Thanks guys!

      Reply
      • Vegan Richa Support

        August 16, 2021 at 3:13 pm

        Yay – I hope that you enjoy it

        Reply
    9. Tree Service Loveland Colorado

      August 01, 2021 at 2:26 am

      5 stars
      I’m definitely making this for my family this weekend. I’ll let you know how they like it. Thanks guys!

      Reply
      • Vegan Richa Support

        August 02, 2021 at 10:26 am

        Awesome! Please do add a rating when you make again!

        Reply
    10. Vandana Ranchod

      July 28, 2021 at 2:42 pm

      5 stars
      Awesome recipe! Thank you for making your recipes. This is so different from what I’ve been eating so can’t wait. Can one put more corn in here too or i wonder if that would be too sweet.

      Reply
      • Vegan Richa Support

        July 30, 2021 at 1:40 pm

        Awesome ! thank you. sure – go for it, naturally sweet; especially if it’s season

        Reply
    11. Julia

      April 25, 2021 at 4:00 pm

      5 stars
      This was really good – so different from any of the other soups in our rotation. Thank you!

      Reply
      • Richa

        April 25, 2021 at 10:47 pm

        Yay

        Reply
    12. Cynthia

      April 17, 2021 at 9:14 am

      5 stars
      Made it for dinner last night and my husband and son raved about it. Thanks for another winner, Richa!

      Reply
    13. Shellie

      April 13, 2021 at 8:47 am

      5 stars
      Great recipe. I omitted the oil, used brown rice, and added a can of black beans. Delicious. Looking forward to making this again and again. 🙂

      Reply
      • Richa

        April 14, 2021 at 1:01 am

        Awesome

        Reply
    14. Kristin

      April 12, 2021 at 6:52 pm

      5 stars
      Delicious, made a double recipe and subbed in chickpeas instead of black beans. Love that spice balance of chili powder, cumin, onion and garlic, it’s a real winner.

      Reply
      • Vegan Richa Support

        April 13, 2021 at 10:57 pm

        thanks for popping in ♡ I love that blend too,

        Reply
    15. Ramya

      April 12, 2021 at 8:01 am

      sorry just saw this now will be making this soon with few subs i never had green chili enchilada soup before perfect for raining days in Singapore perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

      Reply
    16. Ramona

      April 12, 2021 at 2:05 am

      Could this be cooked in an electric pressure cooker?

      Reply
      • Vegan Richa Support

        April 13, 2021 at 10:31 pm

        that would work well

        Reply
      • Richa

        April 14, 2021 at 1:00 am

        Yes pressure cook 10 mins. Add cashew milk after pressure cooking . Make cashew milk witb 1/2 cup water and add that after opening the lid, then sauté for 1-2 mins

        Reply
    17. Lili Hastings

      April 11, 2021 at 5:46 pm

      5 stars
      Just made this. Subbed silken tofu for the cashews. Added chopped peppers to the onion and garlic. Also a can of black beans, Simmering now but tastes good. I will added cooked quinoa to the finished product. Thanks xoxo

      Reply
      • Richa

        April 12, 2021 at 1:16 am

        Awesome

        Reply
    18. Denise

      April 11, 2021 at 11:39 am

      4 stars
      Had all the ingredients on hand, so decided to make this instead of what I had planned for meal prep lol

      I had to add an extra cup of water (I used the water I soaked the soy curls in), and cooked for an extra 15 min in order to get the rice to soften and not burn on the bottom of the pan.

      Overall, it’s pretty tasty and I’m looking forward to having it for lunches through the week.

      Reply
      • Richa

        April 12, 2021 at 1:34 am

        Great! Glad it worked out. The pan and type of rice changes times. Longer cooking would also evaporate more liquid

        Reply
    19. Michelle

      April 11, 2021 at 8:45 am

      Looks amazing! In your description you talk about white beans, but I don’t see them in the recipe. Can you sub those for the soy curls or seitan?

      Reply
      • Richa

        April 11, 2021 at 9:50 am

        No beans in the soup. The description had an error which is updated now

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa