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–+ servings
Vegan enchilada soup with tortilla chips, avocado, jalapeño, and cilantro
Nancy McCarthy

Vegan Enchilada Soup – 2025 Creamy One-Pot Recipe for Cozy Nights

This vegan enchilada soup blends bold enchilada flavor with hearty beans, sweet corn, and creamy dairy-free cheese. It's a cozy, plant-based one-pot meal made in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican-Inspired
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium sweet onion diced
  • 4 garlic cloves minced
  • 1 15 oz can fire-roasted diced tomatoes
  • 1 4 oz can diced green chilies
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can corn
  • 1 10 oz can red enchilada sauce
  • 4 cups vegetable broth
  • 2 teaspoons chili powder
  • 1½ teaspoons ground cumin
  • Salt and pepper to taste
  • 1 tablespoon cornstarch
  • 2 tablespoons vegan cream cheese optional
  • ½ cup vegan cheddar or Mexican-style shreds optional
  • 1 cup vegan chicken-style strips optional

Method
 

  1. 1. Take vegan cream cheese out of the fridge to soften. Dice onion and mince garlic.
  2. 2. Heat oil in a large pot. Sauté onion until soft, about 4–5 minutes. Add garlic and cook for 1 minute.
  3. 3. Stir in tomatoes, black beans, enchilada sauce, corn, green chilies, chili powder, cumin, salt, and pepper.
  4. 4. Whisk together broth with cornstarch until smooth. Add to the pot and stir well.
  5. 5. Simmer soup uncovered over medium heat for 10 minutes.
  6. 6. Add vegan cream cheese and cheddar shreds. Stir until melted and creamy.
  7. 7. Stir in optional vegan chicken strips and heat through.
  8. 8. Ladle into bowls. Top with avocado, jalapeños, tortilla chips, vegan sour cream, lime, and cilantro.

Nutrition

Serving: 1bowlCalories: 290kcalCarbohydrates: 36gProtein: 11gFat: 11gSaturated Fat: 2gSodium: 710mgFiber: 9gSugar: 5g

Notes

Let cream cheese soften for smooth blending.
Adjust spice level with extra chili or jalapeño.
Use cornstarch or masa harina for gluten-free thickening.
Great for meal prep — flavors deepen overnight.
Freezer-friendly for up to 3 months.

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