We made this comforting, spicy Vegan Cheesy Enchilada Soup in partnership with Red Gold Tomatoes!
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🍅 RED GOLD TOMATOES
We’ve partnered with Red Gold Tomatoes to bring you the creamiest, coziest veganized version of Red Gold’s Cheesy Enchilada Soup!
Red Gold’s award-winning Petite Diced Tomatoes with Green Chilies bring vine-ripened tomato freshness and zesty green chili heat to our Mexican-inspired soup. Red Gold Tomatoes are blended with Non-GMO Project Verified ingredients and packed in Non-BPA/BPS-lined cans.
🇲🇽 WHAT IS VEGAN CHEESY ENCHILADA SOUP?
This Mexican-inspired dish transforms a Mexican classic into soup form! This soup has all the rich, comforting flavors of enchiladas. It’s got fresh vegetables, enchilada sauce, savory spices, creamy vegan dairy, black beans, corn, and vegetable broth. Red Gold’s Petite Diced Tomatoes with Green Chilies add wonderful tomato flavor and just a hint of heat. The beauty of this recipe is that it’s a simple one-pot meal that comes together in under 30 minutes!
🥣 WHY WE CHOSE THIS RECIPE
We veganized Red Gold’s Cheesy Enchilada Soup by making 1:1 substitutions for vegan products. We used vegan butter, cream cheese and shredded Mexican cheese. We also traded chicken for an extra can each of black beans and corn, and used vegetable broth in place of chicken broth. This recipe was selected by our Instagram followers. Make sure to vote in our upcoming Story Polls to choose the next recipe we make! Find the recipe here.
DID YOU MAKE OUR VEGAN CHEESY ENCHILADA SOUP?
Did you make this recipe? We’d love to hear about it! Please comment and leave a 5-star🌟 rating below. Share your dish with us on Instagram and tag us @plantbased.passport. We would love to seeing your delicious creations! Still hungry? Follow us on Instagram, YouTube, TikTok, and Pinterest for more global vegan recipes and travel tips!🍴✈️
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👩🏽🍳 RECIPE
VEGAN CHEESY ENCHILADA SOUP
Ingredients
- 4 tablespoon vegan butter
- 1 medium onion diced
- 1 medium green bell pepper diced
- 1 teaspoon ground cumin
- 1 ½ teaspoon garlic powder
- 8 ounces vegan cream cheese
- 2 14.5 ounce cans Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz
- 1 10 ounce can enchilada sauce
- 1 ½ cups vegetable broth
- 2 15-ounce cans black beans drained
- 2 15-ounce cans roasted corn drained
- 1 cup vegan shredded Mexican blend cheese
Instructions
- In a large, heavy bottomed pan, add vegan butter, onions and bell pepper. Cook for about 5 minutes, until soft and translucent. To the pan, add cumin, garlic powder and vegan cream cheese. Stir and cook until cheese is melted.
- Stir in tomatoes, enchilada sauce, vegetable broth, black beans, corn and vegan Mexican blend cheese. Stir and cook until cheese is melted. Cook over medium heat until soup is warmed through, about 10 to 15 minutes. Do not allow soup to come to a boil. Soup with cream or cream cheese can separate and tend to stick to your pan if you allow it to boil. Keep it over medium to low heat and stir occasionally to prevent sticking.
- Ladle soup into bowls and top with your favorite toppings, like shredded vegan cheese, vegan sour cream, avocado, fresh cilantro, or jalapeños!
Enchilada in soup form. SO much yum.