Vegan Enchilada Soup

This enchilada soup recipe features a simple yet deeply flavorful homemade red enchilada sauce with a tangy lime crema . These simple additions infuse a bold, authentic taste into every spoonful.

Prep Time: 15

Cook Time: 35

Total Time: 50

Course: Dinner, Main Course, Meals, Soup

Cuisine: Mexican-inspired

Servings:

Author: Julie Gaeta

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 or peeled
¼ cup masa harina
¼ cup nutritional yeast
1 cup frozen corn
1 tablespoon fresh lime juice
vegan lime crema

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 vegan lime crema.
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.

Notes

You can use vegan sour cream or vegan lime crema

Nutrition