Vegan Dairy Free Enchilada Soup
Total time55 min
Prep time15 min
Cook time40 min
4.7(17)
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 can (10 oz) red enchilada sauce
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- salt and pepper, to taste
For serving
- 2 tbsp fresh lime juice
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced (optional)
- tortilla chips, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
- 2
Add the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne. Stir constantly until fragrant, about 1 minute, watching closely so the spices don't scorch.
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