Vegan Enchilada Soup That Feeds the Soul
Vegan enchilada soup is more than a weeknight dinner — it’s a bowl of comfort that tells a story.
For me, it starts in my grandmother’s sunlit kitchen. The scent of simmering spices would drift out the screen door, and even before I could see the pot, I knew something soul-warming was on the stove. Those flavors — deep, smoky, and layered — shaped my earliest memories of what real food could be.
Years later, after leaving behind a career in nursing to embrace food full-time, I found myself revisiting those recipes with a modern twist. Just like vegan enchiladas or vegetarian enchiladas that balance nostalgia with nourishment, this soup brings the same energy. It’s thick, hearty, and completely plant-based — but bold enough to impress even meat-lovers.
Whether you’re pairing it with high protein overnight oats for a next-day meal or enjoying it solo with warm tortillas, this dish does more than fill your belly — it reconnects you with the roots of home cooking.
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Vegan Enchilada Soup — What Makes It So Addictive?
What is it about vegan enchilada soup that makes one bowl never enough?
It’s the fusion of smoky spices, creamy textures, and the zesty tang of enchilada sauce that sets it apart. Unlike plain veggie soups, this one delivers layer after layer of bold flavor — thanks to fire-roasted tomatoes, garlic, and a satisfying bean base that mimics the richness of traditional green chili chicken enchiladas, without the meat.
The best part? You can tailor it to your taste. Craving heat? Add jalapeños. Want a protein boost? Stir in some quinoa or textured vegetable protein. Even better, this soup works beautifully as leftovers — just like your favorite vegetarian enchiladas, the flavors deepen overnight.
In a world full of quick-fix dinners, this one keeps you coming back — not just because it’s fast and wholesome, but because it feels like something your abuela might’ve made if she went plant-based.
Ingredients for Vegan Enchilada Soup
Vegan Enchilada Soup – 2025 Creamy One-Pot Recipe for Cozy Nights
Ingredients
Method
- 1. Take vegan cream cheese out of the fridge to soften. Dice onion and mince garlic.
- 2. Heat oil in a large pot. Sauté onion until soft, about 4–5 minutes. Add garlic and cook for 1 minute.
- 3. Stir in tomatoes, black beans, enchilada sauce, corn, green chilies, chili powder, cumin, salt, and pepper.
- 4. Whisk together broth with cornstarch until smooth. Add to the pot and stir well.
- 5. Simmer soup uncovered over medium heat for 10 minutes.
- 6. Add vegan cream cheese and cheddar shreds. Stir until melted and creamy.
- 7. Stir in optional vegan chicken strips and heat through.
- 8. Ladle into bowls. Top with avocado, jalapeños, tortilla chips, vegan sour cream, lime, and cilantro.
Nutrition
Notes
Tried this recipe?
Let us know how it was!This recipe uses everyday pantry staples and fresh produce to create that irresistible vegan enchilada soup flavor. You won’t need anything fancy — just wholesome ingredients that come together in one pot.
Base Ingredients
- 2 tablespoons oil – Olive oil is ideal, but any neutral cooking oil will work.
- 1 medium sweet onion, diced – White or red onion also works if that’s what you have.
- 4 garlic cloves, minced – Fresh is best, but 1 teaspoon garlic powder can be substituted.
- 1 (15 oz) can fire-roasted diced tomatoes – Regular diced tomatoes also do the trick.
- 1 (4 oz) can diced green chilies – Adds a gentle kick; omit for a milder version.
- 1 (15 oz) can black beans, drained and rinsed – Pinto or white beans also work great.
- 1 (15 oz) can corn – Use fresh, frozen, or canned.
Flavor Builders
- 1 (10 oz) can red enchilada sauce – Look near the salsa aisle for a vegan-friendly option.
- 4 cups vegetable broth – Or use water with a no-chicken bouillon base like Better Than Bouillon.
- 2 teaspoons chili powder
- 1½ teaspoons ground cumin
- Salt and pepper, to taste
Thickening Agent
- 1 tablespoon cornstarch – Masa harina, arrowroot, or tapioca starch can substitute for a thicker texture.
Creamy Additions (Optional)
- 2 tablespoons vegan cream cheese – For a luscious finish.
- ½ cup vegan cheddar or Mexican-style shreds – Melts into the soup for a cheesy twist.
Optional Protein
- 1 cup vegan chicken-style strips – Brands like Gardein or Daring work well.
Topping Suggestions
- Diced avocado
- Jalapeño slices
- Crushed tortilla chips
- Lime wedges
- Chopped cilantro
- Extra vegan cheese or sour cream
- Raw onions
- Fresh tomato chunks
- Crispy tortilla strips
Step-by-Step Instructions
This vegan enchilada soup comes together in under 30 minutes using just one pot. Follow these simple steps for bold flavor and comforting texture every time.
1. Prep the Base Ingredients
Take the vegan cream cheese out of the fridge and let it soften at room temperature. Meanwhile, dice the onion and mince the garlic so they’re ready to use.
2. Sauté the Aromatics
Heat a large soup pot over medium-high heat. Add the oil, then toss in the diced onion. Cook until the onion turns soft and translucent — about 4–5 minutes. Add the minced garlic and sauté for another minute, until fragrant.
3. Add Core Soup Ingredients
Pour in the fire-roasted tomatoes, black beans, enchilada sauce, corn, green chilies, chili powder, cumin, salt, and pepper. Stir everything together until well combined.
4. Mix the Broth & Thickener
In a small bowl, whisk the vegetable base with a bit of warm water until fully dissolved. Add the cornstarch (or masa harina) to that same bowl and whisk until the mixture is smooth and lump-free.
Pour this thickened broth into the soup pot, followed by the remaining broth or warm water. Stir well.
5. Simmer the Soup
Lower the heat to medium. Let the soup simmer uncovered for about 10 minutes. This helps all the flavors come together and slightly thickens the soup.
6. Add the Creamy Ingredients
Stir in the softened vegan cream cheese and the vegan cheddar shreds. Continue stirring occasionally as the cheese melts into the soup and creates a rich, creamy texture.
7. Add the Vegan Chicken (Optional)
Stir in the softened vegan cream cheese and vegan cheddar shreds. Continue to stir occasionally as they melt, creating a rich and creamy texture throughout the soup.
8. Serve and Top It Off
Ladle into bowls and top with avocado slices, jalapeños, crushed tortilla chips, vegan sour cream, lime juice, chopped cilantro, and more vegan cheese — build your perfect bowl!
Tips and Tricks for the Best Vegan Enchilada Soup
These tips will help you get the most out of your vegan enchilada soup, whether it’s your first time making it or your fifth batch of the week.
1. Let the Cream Cheese Soften First
Before you start cooking, take the vegan cream cheese out of the fridge. Softening it at room temperature ensures your vegan enchilada soup turns out smooth and creamy — without clumps.
2. Adjust the Heat to Your Taste
This vegan enchilada soup can be made mild or spicy. For a mellow version, use mild enchilada sauce and skip the green chilies. If you like it hot, toss in extra chili powder, jalapeños, or a splash of hot sauce.
3. Thicken Without Dairy or Gluten
To give your vegan enchilada soup that hearty, stew-like texture, use cornstarch or masa harina. Always dissolve it in broth first before adding to the pot — this avoids lumps and keeps your soup velvety.
4. Make It Ahead — It Tastes Even Better Later
Like most chili-style meals, vegan enchilada soup is even more flavorful the next day. Store leftovers in an airtight container in the fridge for up to 4 days.
5. Freeze for Quick Meals
This soup freezes beautifully. Portion your vegan enchilada soup into containers and freeze for up to 3 months. Reheat straight from the freezer or thaw overnight in the fridge.
6. Try Different Proteins
While vegan chicken is delicious, don’t be afraid to get creative. Lentils, quinoa, or even black soybeans can make your vegan enchilada soup protein-packed and satisfying.
7. Balance Bold Flavors with Gentle Meals
The richness of vegan enchilada soup pairs well with something lighter the next day — try high protein overnight oats for breakfast. It’s the perfect one-two punch for your weekly meal plan.
Variations and Customization Ideas
One of the best things about vegan enchilada soup is how easy it is to adapt. Whether you’re cooking for picky eaters, mixed households, or just working with what’s in your pantry, here are simple ways to make this recipe your own.
1. Make It Gluten-Free
This vegan enchilada soup is naturally gluten-free when you use certified GF enchilada sauce and thickening agents like masa harina or cornstarch. Always double-check packaged ingredients to be sure.
2. Add Extra Vegetables
Bulk up your vegan enchilada soup by tossing in diced zucchini, spinach, sweet potatoes, or bell peppers. They’ll cook down beautifully and add extra color, nutrients, and texture.
3. Swap the Beans
Black beans are a classic, but feel free to swap in pinto, kidney, or cannellini beans. Each type adds its own unique twist to your vegan enchilada soup.
4. Turn It Into a Stew or Chili
Want it even thicker? Add less broth and more beans or corn. Your vegan enchilada soup will transform into a hearty stew — perfect for cozy nights.
5. Use What You Have
No green chilies? Skip them. Out of vegan cream cheese? Add blended silken tofu or a splash of plant milk. This vegan enchilada soup welcomes improvisation without sacrificing flavor.
6. Non-Vegan Option for Mixed Households
If you’re cooking for both plant-based and omnivores, offer shredded rotisserie chicken on the side. That way, everyone can enjoy a custom bowl of enchilada soup — with or without meat.
7. Top It Your Way
Don’t forget the toppings! Avocado, vegan sour cream, tortilla strips, lime juice, and cilantro all bring extra magic to your vegan enchilada soup.
Nutrition Facts
This vegan enchilada soup isn’t just comforting — it’s also packed with protein, fiber, and flavor. Thanks to plant-based ingredients like beans, corn, and vegan cheese, each bowl offers a hearty, satisfying meal you can feel good about.
Below is an approximate nutrition breakdown per serving (based on 6 servings, without toppings or vegan chicken):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 290 |
| Protein | 11g |
| Carbohydrates | 36g |
| Dietary Fiber | 9g |
| Total Fat | 11g |
| Saturated Fat | 2g |
| Sodium | 710mg |
| Sugars | 5g |
| Cholesterol | 0mg |
Note: Adding vegan chicken or extra toppings like cheese or avocado will slightly increase fat, protein, and calories.
This makes vegan enchilada soup a well-balanced dinner, especially when paired with lighter meals like high protein overnight oats for breakfast or a crisp salad at lunch. It’s proof that cozy can also be clean.
Conclusion
There’s something timeless about a pot of vegan enchilada soup simmering on the stove — the way the spices mingle, the creamy swirl of cheese, the bold, satisfying spoonfuls that warm you from the inside out. Whether you’re new to plant-based meals or already filling your kitchen with vegan staples, this recipe brings big flavor with minimal effort.
It’s easy to customize, freezer-friendly, and just as delicious on day three as it is straight from the pot. For me, it’s the kind of recipe that feels like home — familiar, comforting, and always worth repeating.
So the next time you’re craving something cozy, hearty, and packed with flavor, let this vegan enchilada soup recipe be your go-to. And if you give it a try, I’d love to hear how you made it your own. Leave a comment, snap a photo, and follow me on Pinterest — I’d be honored to be a part of your kitchen story.
FAQs
Can I use homemade enchilada sauce in vegan enchilada soup?
Absolutely! Homemade enchilada sauce works beautifully in vegan enchilada soup. Just make sure it’s vegan — free of animal products like chicken broth or lard. If it’s on the thicker side, you may need to thin it slightly with a splash of broth or water.
Is red enchilada sauce vegan?
Many store-bought red enchilada sauces are vegan, but not all. Always check the label for hidden ingredients like beef broth, chicken stock, or dairy. For your vegan enchilada soup, choose one labeled “vegan” or make your own to be sure.
Is this vegan enchilada soup gluten-free?
Yes, it can be! This vegan enchilada soup is naturally gluten-free when you use certified gluten-free enchilada sauce and thickeners like cornstarch or masa harina. Always check your broth, sauces, and vegan cheese to be sure.
Can I use different beans or vegetables?
Definitely. Vegan enchilada soup is highly flexible. Swap black beans for pinto, white, or kidney beans. You can also add zucchini, sweet potato, bell peppers, or spinach for extra texture and nutrients.
