This post contains affiliate links. Please see our disclosure policy.
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!
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.
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.
More Vegan Soup recipes
- Turkish lentil soup,
- Turmeric Laksa Curry Soup
- Indian Spiced tomato Soup,
- Broccoli Slaw Soup,
- Minestrone
- Mushroom chickpea greens soup.
Vegan Green Chili Enchilada Soup
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
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 information is automatically calculated, so should only be used as an approximation.
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
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.
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, 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 until the rice is cooked to preference.
Add in the Nutritional Yeast, mix in, taste, and adjust salt.
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.
How Long Does it Last?
This green chile enchilada soup will last in an airtight container in the fridge for 3-4 days.
This was soooo good. And as easy as it is to do, I’m going to be making it a lot. I probably will just use a cup of whatever non-dairy milk I have on hand rather than making my own cashew milk. But everything else stays the same. Yum!
Yay! Glad you liked it.
Delicious! Perfect for this cold winter night; I made as directed except used cooked brown rice instead of raw white, still using the suggested amount of water. We loved it! Thanks for another great recipe!
Awesome!