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4.95 from 19 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
Cook Time25 minutes
Resting5 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: vegan enchilada soup
Servings: 4
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 water divided
  • 1 tbsp nutritional yeast use more if you want it cheesier
  • 3/4 tsp salt divided
US Customary - Metric

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

Calories: 243kcal | Carbohydrates: 31g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Sodium: 464mg | Potassium: 388mg | Fiber: 7g | Sugar: 8g | Vitamin A: 742IU | Vitamin C: 85mg | Calcium: 109mg | Iron: 4mg