This one-pot Vegan Green Chile Enchilada Soup is vegan Mexican comfort food at its best! A hearty stew loaded with soy curls, corn and rice, then topped with all your favorite toppings for tons of flavor!

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Mexican

Ingredients

  • 2 tsp oil
  • 1/2 cup chopped onion
  • 4 cloves garlic (minced)
  • 8 oz mild green chilis (canned)
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1 tsp chili powder blend
  • 1 cup soy curls (rehydrated for 15 mins in warm chicken flavored broth then squeezed lightly Or use 1.5 cups shredded seitan)
  • 1/2 cup corn
  • 1/4 cup white rice
  • 1/4 cup cashews
  • 3 cups water (divided)
  • 1 tbsp nutritional yeast (use more if you want it cheesier)
  • 3/4 tsp salt (divided)

Method

  1. Add oil to a saucepan over medium heat. Add the onion and garlic, and cook until translucent, 3 minutes.
  2. Add in the green chilis and spices, and salt, mix well, and continue to cook until the chilis break down a little bit, about 6-8 minutes.
  3. Add in your soy curls, rice, corn, salt, and two cups of water.
  4. Blend the cashews and 1 cup of water until smooth, and add it in, then bring the mixture to a good boil, and continue to cook for 15-20 minutes, or until the rice is cooked to preference.
  5. Add in the Nutritional Yeast, mix in, taste and adjust salt. Adjust consistency with more water/broth if needed.
  6. Switch off heat. Let the soup sit for another 5 minutes, then serve topped with some sliced Jalapenos, and vegan cheese shreds.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.