Vegan Green Chili Enchilada Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Resting
5 mins
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Total Time
35 mins
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Servings
4
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Calories
243 kcal
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Course
Main Course
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Cuisine
Mexican
Vegan Green Chili Enchilada Soup
Description
The soup's flavor foundation begins with sautéed onion and garlic softened in oil, followed by simmering with canned mild green chilies and spices including cumin, chili powder, onion powder, and garlic powder. These ingredients infuse the broth with warmth and gentle heat. The addition of rehydrated soy curls provides a chewy, meat-like texture, while corn adds bursts of sweetness and rice supplies body and slight bite to the soup.
A blended cashew and water mixture is incorporated to enrich the soup, creating a creamy mouthfeel without dairy. Nutritional yeast contributes a subtle cheesy flavor enhancing the overall savory profile. The soup is gently simmered until the rice is tender and flavors meld thoroughly.
This dish suits those seeking a vegan, protein-rich soup with comforting textures and depth of flavor from spices and chilies. It can be garnished with jalapenos and vegan cheese shreds to further customize heat and richness.
Options include substituting quinoa for rice, shredded seitan for soy curls, or adding black beans for additional bulk and nutrition. For nut-free preparation, pureed tofu or nondairy milk can replace cashews. Adjust salt levels as needed due to added ingredients.
Ingredients
- 2 tsp neutral cooking oil generic cooking oil
- 1/2 cup onion chopped
- 4 cloves garlic minced
- 8 oz green chili canned, mild
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp cumin ground
- 1 tsp chili powder blend
- 1 cup soy curls rehydrated for 15 mins in warm chicken flavored broth then squeezed lightly Or use 1.5 cups shredded seitan
- 1/2 cup corn
- 1/4 cup white rice
- 1/4 cup cashews
- 3 cups water divided
- 1 tbsp nutritional yeast use more if you want it cheesier
- 3/4 tsp salt divided
Instructions
- Add oil to a saucepan over medium heat. Add the onion and garlic, and cook until translucent, 3 minutes.
- Add in the green chilis and spices, and salt, mix well, and continue to cook until the chilis break down a little bit, about 6-8 minutes.
- Add in your soy curls, rice, corn, salt, and two cups of water.
- Blend the cashews and 1 cup of water until smooth, and add it in, then bring the mixture to a good boil, and continue to cook for 15-20 minutes, or until the rice is cooked to preference.
- Add in the Nutritional Yeast, mix in, taste and adjust salt. Adjust consistency with more water/broth if needed.
- Switch off heat. Let the soup sit for another 5 minutes, then serve topped with some sliced Jalapenos, and vegan cheese shreds.
Notes
- Replace white rice with quinoa if preferred for a different texture and flavor.
- Use shredded seitan instead of soy curls for a meatier texture.
- Adding canned black beans increases volume and nutrition; adjust salt upwards slightly to compensate.
- For a nut-free version, substitute blended tofu or use nondairy milk instead of cashew cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 464mg | 19% |
| Potassium | 388mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 742IU | 15% |
| Vitamin C | 85mg | 94% |
| Calcium | 109mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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