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!
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!
Tried this recipe?Let us know how it was!