Enchilada Soup

Vegan Enchilada Soup is a comforting and delicious meal option. It’s made with a flavorful broth, and tortillas, and filled with beans, vegetables, and spices. An excellent approach to warm yourself and replenish your body is with Vegan Enchilada Soup. It’s packed with vitamins, fiber (10 g), and protein (11 g). This soup is a popular dish in many parts of the world. The soup was originally made with meat, but over time, vegan versions have emerged, using plant-based ingredients to replicate the rich flavor of the traditional dish. Let’s start the recipe by following the elements and procedure (discussed below).
STATS:
- Course: Soup
- Cuisine: American, Mexican-inspired
- Diet: Vegan
- Total time: Thirty minutes
- Preparation time: Ten minutes
- Cook time: Twenty minutes
EQUIPMENT:
- Nonstick pot
- Cooking spoon
- Serving Bowl
INGREDIENTS:
- Chopped yellow onion 1
- Diced red bell pepper 1
- 1 green bell pepper
- Minced garlic cloves 3
- Half a teaspoon of chili powder
- Canned black beans 15 oz.
- 1/2 tsp of smoked paprika
- Canned pinto beans 15 oz.
- Cumin powder 1/2 tsp
- Corn 1 cup
- Canned green chiles 4 oz.
- Vegetable broth 4 cups
- Lime juice 1/2
- Vegan-friendly red enchilada sauce
- Coconut cream 4 oz.
- Olive oil 2 tbsp
Toppings:
- Cilantro
- Green onion
- Crushed jalapeno
- Tortilla strips
- Sliced Avocado
- Lemon wedges
INGREDIENT NOTES:
Red enchilada sauce:
- You can use any brand of sauce, but make sure the items used to make this sauce are vegan-friendly. I recommend using Saucy Lips or Frontera brand red enchilada sauce.
Canned black and pinto beans:
- These beans provide fiber, protein, and texture to the dish. Different beans can also be used, such as white or kidney beans.
Vegetable broth:
- Choose a low sodium content broth to manage the soup’s bitterness.
Onion:
- The addition of the onion enhances the flavor of the soup.
Corn:
- The spicy broth pairs well with the corn’s sweetness.
INSTRUCTIONS:
- Add olive oil to a nonstick pot and shift it on a medium-high stovetop flame.
- Heat this pot for seventy to ninety seconds.
- Next, add chopped onion, green bell pepper, a hint of salt, and red bell pepper to the pot.
- Mix and simmer for four to seven minutes.
- Next, mix cumin powder, garlic, paprika, and chili powder in the sautee bell pepper.
- Simmer it for sixty seconds.
- After that, add vegetable broth, canned tomatoes, corn, red enchilada sauce, canned green chiles, pinto beans, and black beans.
- Stir all the mixture with a cooking spatula.
- Now, simmer it on a moderate heat for about sixteen to twenty-three minutes.
- After twenty-three minutes, pour the lime juice and coconut cream over the soup.
- Whisk and again heat it for an extra four to five minutes.
- The tasty Enchilada Soup is ready.
- Transfer it to a serving bowl.
- Decorate the bowl with sliced avocado, lemon wedges, and green onions.
- Pair with pita or tortilla chips and enjoy.
VARIATIONS:
Cheesy Enchilada Soup:
- Add a tiny bit of nutritional yeast to the coconut cream. Also, you can incorporate vegan shredded mozzarella cheese.
No coconut cream:
- The flavors of soup can be creamier and improved by using normal plain plant-based milk, vegan creamer, or coconut milk instead of coconut cream. Cashew cream is also a great alternative. The same quantity of cashews can also be processed with water until silky to create a cashew cream. Alternatively, you can enjoy this soup with vegan sour cream.
Vegetables:
- Incorporate different sorts of vegetables such as carrots, poblano peppers, zucchini, and sweet potatoes.
Grain:
- Combine barley, farro, brown rice, and quinoa into the soup for a thicker consistency..
Leafy greens:
- Add chopped kale or baby spinach at the end of the soup’s bubbling time.
SERVING SUGGESTIONS:
- Serve the tasty soup with vegan nachos.
- Savor soup in a bowl of crusty bread.
- Avocado salad, baked potato bar, or tortilla chips are also options.
- You can serve it with a peach margarita or spicy margarita.
- Different flavors of cornbread like jalapeno cornbread, Mexican cornbread, or sweet potato cornbread pair well with this dish.
TIPS:
- Use high-quality tortilla chips such as corn or whole-wheat tortilla.
- Try this soup recipe with different types of beans.
- Use a combination of green and red enchilada sauce for an extra taste.
- You can use dried Mexican oregano for a real Mexican flavor.
STORAGE INFORMATION:
Fridge:
- Store the leftover soup in a sealed dish and refrigerate it for five to seven days.
Freezer:
- We will save only soup in the freezer for fifty to ninety days.
Reheating:
- You can reheat the chilled soup in the burner or a microwave.
FAQs:
Is every enchilada sauce sold in stores vegan?
- Most enchilada sauce brands are vegan by nature. They usually consist of a variety of spices, tomato, peppers, starches, and occasionally broth. The most famous vegan brands of enchilada sauce are La Victoria Traditional Red Enchilada Sauce, Old El Paso Red Enchilada Sauce, and Hatch Organic Red Enchilada Sauce.
Which vegan enchilada soup varieties are most common?
- The addition of various proteins, the use of different kinds of tortillas, and the addition of spices and herbs are common variations of soup.
Is it free of gluten?
- Most of the recipes are gluten-free but be careful to read the ingredients of the canned products like enchilada sauce or beans.
NUTRITIONAL INFORMATION/SERVING:
Total Amount 6 people servings
Total Calories 286 kcal
Carbohydrates 43 g
Dietary Fiber 12 g
Protein 11 g
Sugar 10 g
Total Fat 10 g
Sodium 1600 mg
Iron 5 mg