5 from 57 votes
Vegan Green Chili Enchilada Soup
This Vegan Green Chili Enchilada Soup features a blend of green chilies, rehydrated soy curls, corn, white rice, and cashews for creaminess. The soup combines aromatic onion and garlic with spices like cumin and chili powder, creating a mildly spiced, earthy flavor. Nutritional yeast adds a hint of cheesiness, making it a satisfying vegan soup with a mix of textures from tender soy curls and sweet corn.
Prep Time
5 mins
Cook Time
25 mins
Resting
5 mins
Total Time
35 mins
Servings:
4
Calories:
243 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 243
% 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.