Simple, practical, and full of everyday flavour, Vegan Green Chili Enchilada Soup is a non-vegetarian Mexican main course made with oil, chopped onion, and garlic in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.