If there is one concept I’m all about, it’s soups! One of the main reasons I have an affinity for all things soup is their simplicity and the fact that there is so much room for creativity. You really can throw in endless veggies and spices enabling you to never get bored. Also, I love the creaminess that cashews add to soups!
If you’re not crazy about cashews, you can trust me when I say, I’m not either! However, they add body to soups that just can’t be matched. Simply boil and blend, and you have texture, protein, and a more filling soup!
One of my favorite flavors is enchilada sauce! It has similar flavors as chili, but there is something just different about it. If you love all things enchilada, you’re going to be all about this new Creamy Vegan Enchilada Soup!
What’s fab about this soup? Everything! it’s quick, easy, dairy free, affordable, veggie packed, you can switch up the veggies, use grilled corn, add more spices, create more heat, throw in chipotle peppers, top with avocado, it packs plant protein with the cashews and beans, and is just so good!
If you’re looking for a seamless soup to add to your routine, this is it! You have to try this new Creamy Vegan Enchilada Soup!
Heat olive oil in a large pot. Cook the diced onion and bell pepper for 5-7 minutes until translucent. Add the spices and cook for an additional 2 minutes.
Combine the enchilada sauce and cashews in a high power blender. Blend until smooth. Add to the pot with the onion and bell pepper. Now add the corn and black beans. Now add the broth and bring to a boil, reduce to a simmer. Cook for 15 minutes.
Top with vegan sour cream, cilantro, limes and even avocado! Add additional salt or broth to adjust the consistency if needed.