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4.92 from 12 votes
Bowl of Vegan Enchilada Soup with Spoon and Water Glass in the Background
Cheesy Vegan Enchilada Soup
Prep Time
20 mins
Cook Time
20 mins
Soak time
4 hrs
Total Time
40 mins

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.

Course: Soup
Cuisine: American, Mexican-inspired
Keyword: black beans, mexican, tortillas
Servings: 4
Calories: 384 kcal
Author: Alissa Saenz
  • 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
  1. Coat the bottom of a large pot with olive oil and place it over medium heat.

  2. 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.

  3. Add the garlic and sauté for 1 minute more, until very fragrant.

  4. Stir in the broth, milk, nutritional yeast flakes, chili powder, cumin, and potatoes.

  5. 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.

  6. 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.

  7. 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.

  8. Simmer the soup for about 3 minutes more, then remove the pot from heat.

  9. Season the soup with salt and pepper to taste, and adjust any other seasonings to your liking.

  10. Ladle into bowls and top with cilantro and tortilla strips. Serve.

Recipe Notes

Nutrition information does not include toppings.

Nutrition Facts
Cheesy Vegan Enchilada Soup
Amount Per Serving (1.5 cups)
Calories 384 Calories from Fat 128
% Daily Value*
Fat 14.2g22%
Saturated Fat 2.3g12%
Sodium 736mg31%
Potassium 1286mg37%
Carbohydrates 54.5g18%
Fiber 12.2g49%
Sugar 8.2g9%
Protein 16.3g33%
Calcium 140mg14%
Iron 7.4mg41%
* Percent Daily Values are based on a 2000 calorie diet.