This vegan enchilada soup recipe features a simple yet deeply flavorful homemade red enchilada sauce with a tangy lime crema — a simple addition that infuses bold, authentic taste into every spoonful.
As a lifelong lover of Mexican cuisine, I’ve always been drawn to the rich flavors of traditional enchiladas. This vegan version transforms everything I love about the dish into a creamy, comforting bowl of soup.
Using guajillo, ancho, and chile de árbol chiles — pantry staples in a Mexican kitchen — creates an incredible flavor depth and is so worth the little extra time. The chiles are easy to find and work with, making this recipe approachable and absolutely delicious.
This simple dish honors the rich traditions of Mexican cuisine, blending bold, authentic flavors with the comforting warmth of a hearty soup. Whether you’re a classic enchiladas fan or want a rich, plant-based soup to warm you up, I have a feeling you’re going to love it.
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Why this recipe works
- Rich, bold flavor: Guajillo and ancho chiles bring smoky, earthy depth, while chile de árbol adds a subtle heat.
- Lime crema: This tangy, creamy topping is a delicious vegan alternative to sour cream. The lime adds a fresh pop of flavor that balances the smoky, spicy soup perfectly.
- Quick and easy: While the sauce is homemade, the steps are simple and come together fast.
- Versatile and customizable: Add black beans, pinto beans, TVP, or your favorite toppings to make it your own.
Working with chiles in vegan Mexican soup
- Clean chiles: Remove stems, seeds, and veins for a smoother sauce and to control heat. Use scissors for precision. For extra heat, leave some seeds or add another chile de árbol.
- Toast for flavor: Toast chiles in a dry skillet for 1–2 minutes per side for a smoky flavor. Avoid burning, as it can make them bitter.
- Rehydrate chiles: Lightly boil chiles in hot water for 10 minutes until soft and pliable. Use the soaking water in your sauce for added depth.
In the kitchen tips
- Layer Salt: Season lightly at every step — mirepoix, enchilada sauce, and final simmer — to build a balanced, robust flavor.
- Sauté Slowly: Take your time with the mirepoix mix — low and slow heat caramelizes the vegetables and brings out their sweetness.
- Use Chili Broth: Incorporate the soaking liquid from the chiles into the sauce for added depth.
- Thicken Gradually: Whisk masa harina in slowly to avoid clumps and achieve a smooth, creamy texture.
What equipment you’ll need
- Large soup pot or Dutch oven
- Blender (for the enchilada sauce)
- Cutting board and sharp knife
- Skillet
In a pinch substitutions
- Potatoes: Swap 1 cup textured vegetable protein (TVP) for potatoes
- Black beans: Equal amounts of pinto beans or white beans.
- Tamari: Soy Sauce
- Masa harina: Use cornmeal or skip it for a thinner soup, though it won’t have the same corn flavor.
- Mexican oregano: Use an equal amount of oregano, but it will have a milder flavor.
- Corn: Use fresh or omit entirely if preferred.
Storage and reheating
- Let the soup cool completely before transferring it to an airtight container.
- Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.
- Stovetop: Reheat in a pot over medium heat, stirring occasionally, until warmed through. Add a splash of water or broth if the soup has thickened too much.
FAQ
You can find guajillo and ancho chiles in the Mexican aisle of grocery stores or online.
For milder soup, skip the chile de árbol and remove the seeds and membranes from the jalapeño. If you’re a spicy food lover, add extra chile de árbol or use a serrano pepper instead of jalapeños.
Yes, the flavors develop even more after sitting, making it perfect for meal prep. Reheat on the stove and add a splash of water or broth to adjust the consistency.
Masa harina naturally thickens the soup. For an even thicker consistency, whisk in an additional tablespoon of masa harina or let the soup simmer uncovered for a few extra minutes.
📖 Recipe
Vegan Enchilada Soup
Ingredients
Enchilada sauce
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 chile de árbol, optional, for heat
- 1 tablespoon oil
- 2 medium tomatoes, halved
- 1 small onion, quartered
- 3 garlic cloves, peeled and left whole
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 2 teaspoons sea salt, OR to taste
Soup base
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 small green bell pepper, finely diced
- 1 jalapeño, finely minced, seeds/veins removed for less heat
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 medium tomato, diced
- 3 garlic cloves, minced
- 8 cups water, OR 8 cups low-sodium vegetable stock, and omit vegan bouillon cubes
- 2 vegan bouillon cubes
- 2 teaspoon maple syrup
- 1 tablespoon Tamari
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne
- 1 15-ounce can black beans, drained and rinsed
- 2 cups diced gold potatoes, unpeeled
- ¼ cup masa harina
- ¼ cup nutritional yeast
- 1 cup frozen corn
- Squeeze of lime or two, about a tablespoon
- 1 teaspoon sea salt
Lime crema
- ½ cup + 2 tablespoons unroasted and unsalted cashews
- 1 clove garlic, large
- ¼ cup unsweetened plant-based milk
- ¼ cup water
- 1 tablespoon lime juice
- ¼ teaspoon sea salt
Instructions
- Remove stems and seeds from guajillo and ancho chiles. Boil in 3 cups of water for 10 minutes. Reserve 1 cup of chili water.
- While the chiles boil, heat oil in a skillet over medium-high heat. Roast tomatoes and onion until charred, about 10 minutes, stirring occasionally. Add garlic and cook for 1 minute.
- Add softened chiles, roasted vegetables, 1 cup chili water, cumin, oregano, and the 2 teaspoons of sea salt to a blender. Blend until smooth. Set aside.
- Heat oil or water in a soup pot over medium heat. Add the onion and a pinch of salt, and sauté for 2–3 minutes until softened. Stir in the bell pepper, jalapeño, carrot, celery, tomato, and garlic. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender. Do not add the potatoes yet.
- Stir the enchilada sauce into the mirepoix until well combined. Add water, beans, potatoes, vegan bouillon cubes, maple syrup, Tamari, and seasonings. Bring the mixture to a boil, partially cover, and reduce the heat to a rolling simmer. Cook for 15 minutes, stirring occasionally.
- Whisk the masa harina and nutritional yeast into the soup until fully dissolved and clump-free. Simmer for an additional 10 minutes, stirring occasionally, to allow the soup to thicken. Meanwhile, prepare the lime crema.
- Lima Crema: Combine cashews, garlic, milk, water, lime juice, and salt in a high-speed blender. Blend until smooth and creamy, adding water, 1 tablespoon at a time if needed, to reach your desired consistency. Set aside.
- Turn off the soup once finished. Stir in corn, salt, and lime juice. Taste and adjust seasoning as needed.
- Ladle into bowls. Drizzle with lime crema and garnish with crispy tortilla strips, tortilla chips, fresh cilantro, avocado slices, and/or green onions. Serve with lime wedges.
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