My daughter Andrea created this amazing Vegan Enchilada Soup, and it’s outrageously good! On top of being cheesy, and gorgeous, it’s super healthy and fully loaded with a bunch of wonderful ingredients. The best of all possible worlds. Perfect for Cinco de Mayo, or any day!
This makes a pretty big batch, so feel free to cut in in half if you wish.
2 Tablespoons olive oil
1 large onion, finely chopped
1 green bell pepper, seeds and stem removed, finely chopped
1 red bell pepper, seeds and stem removed, finely chopped
2 fresh jalapeno or Serrano peppers, stems removed, finely chopped
5 large cloves garlic, minced
2 (32 oz.) boxes veggie stock
3/4 cup nutritional yeast
2 cups raw cashews, soaked overnight
6 Tablespoons chili powder (or more, to taste)
3 to 4 Tablespoons cumin (or more, to taste)
2 (15 oz.) cans fire roasted, diced tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can kidney beans, drained and rinsed
1 (15 oz.) can corn, drained
3 to 4 Tablespoons Sriracha hot sauce
sea salt and freshly ground black pepper, to taste
topping ideas: tortilla strips, a scoop of white rice, vegan cheese, chopped purple onion or green onion, chopped cilantro or parsley
Coat bottom of large, heavy bottomed, soup pot or Dutch oven with the oil. Place over medium heat.
When heated, add onions, bell peppers, and jalapenos. Saute 5 to 6 minutes, or until peppers start to soften. Add garlic, and saute one more minute.
Stir in stock, nutritional yeast, chili powder, and cumin. Raise heat and bring to a boil, then lower heat and allow to simmer for 15 minutes.
Remove two cups of the soup from the pot and put it in the bowl of a blender along with the soaked, drained cashews. Blend until smooth, and add the cashew mixture to the soup pot, along with the beans, corn, tomatoes, and hot sauce. Add a little more water or broth if the soup seems too thick. Simmer for 5 minutes, or until heated through. Remove from heat.
Season with salt and pepper, to taste. Ladle into bowls and add desired toppings.