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Soup is on!

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Back in the days of chicken, cheese, and cream of _____ soups I made a really savory Chicken Enchilada Soup. It was soooo good. People would come from miles around, OK my friend Sarah would drive a few miles to eat this soup. I love this soup!!! Problem: Chicken and Cheese. I had replaced the creamy can of soup with homemade options a while ago.

Now I’m setting out to Veganize my faithful soup recipe and hope it taste yummy.


  • 6 cups Veggie Broth
  • 1 Diced Onion
  • 3 cups Cooked Beans (I’m using pinto and black beans)
  • 1 Diced tomatoes (canned are fine)
  • 1 8 oz can tomato sauce
  • 2 cloves garlic (or 1 tsp garlic powder)
  • 1 diced bell peppers
  • 1 sliced jalapeno
  • 2 cups cooked rice
  • 1 cup corn (or 1 drained can)
  • 1 small can diced green chilis
  • 1 Tbsp chili powder
  • 1/2 tsp cumin
  • salt to taste
  • pepper to taste
  • nutritional yeast (optional)
  • tortilla chips
  1. Bring veggie broth to boil in a large pot.
  2. Add onions, cooked beans, diced tomatoes, bell peppers, jalapenos, corn and rice.
  3. Add tomato sauce and let simmer.
  4. Let this cook until onions are translucent and flavors have had a chance to meld. I like to simmer my soup for an hour or so.
  5. Season with chili powder, cumin, salt and pepper.

Ladle into bowls and let cool slightly before eating. This is especially good with crushed tortilla chips and nutritional yeast added to the individual bowl. If you like to use a faux sour cream add a dollop to your bowl. Try not to eat right out of the pot when your putting leftovers away. That is just bad manners. This made enough soup for maybe 6 bowls, but you will want seconds. Double (or triple) the recipe for a large family.  

This soup is very forgiving. If you are missing an ingredient go ahead and made it. I was out of corn and green chilis and it still tasted great, but it would have been better with them. 

My husband kept going on and on about how great this soup is, how it reminds him of soup his mom made when he was a kid, how amazing I am; OK I threw that last part in there but it is not uncommon for him to say that. 

Now my problem: I can’t call this Chicken Enchilada Soup any more.  I’m at a loss for what to call it. The Best Soup Ever, or Super Duper Savory Soup, or my favorite, Soup of Awesomeness. Whatever you call it just put it on your next meal plan because you wont be sorry. Save time by cooking your beans and rice a few days before you plan to make this. This could also be made in a Crock Pot, but if your going to be home the smell will haunt you all day.

Don’t  you just want to dive in that bowl and swim around? Well you would if you tasted it. What would you call this soup?


If you love this soup be sure to try it’s grain-free counterpart, Taco Soup!

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  1. Yes! I think I WOULD dive in there and swim around–looks delicious.

  2. Sounds yummy!

  3. You said you made this in the Instant Pot, but you don’t say for how long……

    • I didn’t have an Instant Pot when I posted this recipe but I usually cook soups on manual for the time needed for the longest cooking item. Most soups like this I just cook for 30 minutes. I’m trying a lot of my recipes now and will write about how to adapt them and how long to cook them in the next month or so.


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