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Bowl of Vegan Enchilada Soup with Spoon and Water Glass in the Background
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4.95 from 20 votes

Cheesy Vegan Enchilada Soup

Packed with cheesy flavor, Tex-Mex spices and hearty black beans, this vegan enchilada soup is pure comfort in a bowl! Serve topped with crispy tortilla strips for a cozy and super satisfying meal.
Prep Time20 minutes
Cook Time20 minutes
Soak time4 hours
Total Time40 minutes
Course: Soup
Cuisine: American, Mexican-inspired
Servings: 4
Calories: 384kcal
Author: Alissa Saenz

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 3 cups vegetable broth
  • 1 cup unflavored and unsweetened non-dairy milk
  • ¼ cup nutritional yeast flakes
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 cups diced (½ inch) red potatoes (about 2 medium potatoes)
  • ½ cup raw cashews, soaked in water 4-8 hours and drained
  • 1 (14 ounce) can fire roasted tomatoes
  • 1 (14 ounce) can black beans, drained and rinsed
  • ¼ cup masa harina
  • 2 tablespoons vinegar-based hot sauce (like Cholula)
  • Salt and pepper, to taste

For Serving

Instructions

  • Coat the bottom of a large pot with olive oil and place it over medium heat.
  • When the oil is hot, add the onion and bell pepper. Sauté for about 5 minutes, until the peppers begin to soften and the onions become translucent.
  • Add the garlic and sauté for 1 minute more, until very fragrant.
  • Stir in the broth, milk, nutritional yeast flakes, chili powder, cumin, and potatoes.
  • Raise the heat and bring the liquid to a boil. Lower the heat and allow it to simmer, uncovered, until the potato is fork tender, about 12 minutes, stirring occasionally.
  • Ladle 1 cup of the soup into a food processor bowl (make sure you get a good mix of broth and veggies) and add the cashews. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
  • Stir the cashew mixture into the pot with the remaining soup, along with the tomatoes, beans, masa harina and hot sauce. You can thin the soup with a bit more broth or water if you'd like.
  • Simmer the soup for about 3 minutes more, then remove the pot from heat.
  • Season the soup with salt and pepper to taste, and adjust any other seasonings to your liking.
  • Ladle into bowls and top with cilantro and tortilla strips. Serve.

Notes

Nutrition information does not include toppings.

Nutrition

Serving: 1.5cups | Calories: 384kcal | Carbohydrates: 54.5g | Protein: 16.3g | Fat: 14.2g | Saturated Fat: 2.3g | Sodium: 736mg | Potassium: 1286mg | Fiber: 12.2g | Sugar: 8.2g | Calcium: 140mg | Iron: 7.4mg