Vegan Beef Enchilada Soup
Vegan Beef Enchilada Soup is the most comforting and simple Fall soup recipe! It has simple ingredients, is veggie-packed and super creamy.
Ingredients
- 3 tablespoons oil
- 12 ounces vegan beef crumbles or sub cooked lentils
- 3 tablespoons taco seasoning
- 1 small yellow onion diced
- 1 serrano pepper diced, optional
- 3 cloves garlic diced
- 1 4-ounce can green chiles
- 4 cups broth
- 1 15-ounce can red enchilada sauce
- 1 15-ounce can crushed tomatoes I used fire roasted
- 1 15-ounce can black beans drained and rinsed
- 1 cup corn
- 4 ounces vegan cream cheese
- 1 lime juiced, plus more for serving
- mini taquitos optional, for serving
- green onion, cilantro, serrano peppers, avocado optional toppings
Equipment
Instructions
- Heat the oil in a stock pot over medium heat. Add the vegan beef crumbles & taco seasoning and brown for 5 minutes, stirring frequently.
- Add the onion, serrano, garlic & green chiles to the pot and cook down for about 3 minutes, or until the onions start to get tender.
- Pour in the broth, enchilada sauce, crushed tomatoes, black beans and corn. Stir to combine and bring to a boil. Lower the heat and simmer for 20 minutes, stirring every 5 minutes.
- Add in the vegan cream cheese & lime juice and whisk until the cream cheese has melted.
- Serve the soup hot with any of the optional toppings.
Video
Notes
FOR FREEZING: Allow the soup to cool completely, transfer to freezer-safe containers and keep in the freezer for up to 3 months.
The nutrition info does not include any of the optional toppings.
Calories: 373kcal, Carbohydrates: 42g, Protein: 18g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 3mg, Sodium: 1273mg, Potassium: 708mg, Fiber: 14g, Sugar: 10g, Iron: 4mg
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