Description
This Easy Vegan Enchilada Soup brings vibrant Mexican-inspired enchilada flavors into a comforting, hearty, and spicy bowl. Made with simple ingredients like black beans, corn, enchilada sauce, and vegetable broth, it’s a quick and satisfying soup perfect for any meal.
Ingredients
Soup Base
- 1 tablespoon oil
- 1 onion, chopped
Main Ingredients
- 1 can black beans, drained
- 1 cup corn
- 2 cups enchilada sauce
- 2 cups vegetable broth
Instructions
- Sauté the Onion: Heat the oil in a large pot over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes, stirring occasionally to prevent burning.
- Add Main Ingredients: Stir in the drained black beans, corn, enchilada sauce, and vegetable broth. Mix well to combine all the flavors.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 15 minutes to allow the flavors to meld together and the soup to thicken slightly.
- Serve and Garnish: Ladle the hot soup into bowls and optionally garnish with diced avocado and fresh cilantro for added freshness and creaminess.
Notes
- For extra creaminess, add a dollop of vegan sour cream or cashew cream.
- Add diced avocado and fresh cilantro as toppings before serving for enhanced flavor.
- Adjust the spice level by choosing mild or spicy enchilada sauce according to preference.
- This soup can be stored refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
