Enchilada Soup

This enchilada soup is the ultimate cozy, one pot meal that’s packed with bold flavor and so easy to make! 🌶️ Whether you’re looking for a quick weeknight dinner or something warm and comforting, this recipe comes together fast and tastes like it simmered all day.

Ingredients

Vegetable oil

12-16oz vegan chicken pieces 

1/4 cup vegan butter

1 small onion, diced

2 tbsps minced garlic 

1/2 tsps paprika

1/2 tsp chili powder

Salt and pepper

1 rounded cup corn

1 rounded cup black beans 

10oz can red enchilada sauce 

14.5oz can fire roasted diced tomatoes

4oz can diced green chiles

4-6 cups broth

4 oz vegan cream cheese

2 rounded cups of shredded vegan cheese

Cilantro and crispy corn strips for serving

Directions

Heat a large stock pot over medium

Add in a little oil

Add in your chicken and cook until browned

Remove and chop into small pieces

Return pan to heat

Add in your butter

Once melted add in your onion and sauté until translucent, roughly 5 minutes 

Add in your garlic and cook for 2 minutes 

Add in paprika, chili powder and season with salt and pepper

Mix well

Pour in your enchilada sauce

Mix well

Add in your tomatoes, diced chiles, corn and black beans

Mix well

Add in your broth starting with 4 cups

Mix and bring to a small boil

Turn heat down a little and simmer for 5-7 minutes

If soup is too thick add more broth

Return your chicken to the pot  

Followed by your cream cheese and shredded cheese

Mix until melted 

Remove from heat

Serve with cilantro and crispy corn tortilla strips

Enjoy!