All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
This is yet another SUPER easy one – even if you make the enchilada sauce yourself – and can be made in a slow cooker or stove top. The benefit of the slow cooker is that the flavors get to meld better but – if you are in a hurry or don’t own a slow cooker – this can be done on the stove.
I made the red enchilada sauce myself & I recommend it very highly because 1) it was easy 2) less processed food it better for you & 3) self-satisfaction. So – I really recommend you try to make it – though jarred or canned enchilada sauce will do.
I included a picture of taco seasoning in that image above but I was so pleased with my homemade enchilada sauce – I could not bring myself to add this MSG chemical powder to my soup – so ignore it. As I was cooking the soup I added an additional can of black beans – not shown there.
Also – I thawed & shredded the Beyond Meat chicken. Look how convincing it looks (above)!
This makes a lot of soup but – it is so hearty & delicious – I ate almost half of it myself, last night – without any garnish of any kind. Just naked outta the pot. But – why not? There is no added fat in this (except a little olive oil in the enchilada sauce) – just proteins & produce & spices – so feel free to eat it like you are competing in a grudge match with Takeru Kobayashi. I did – and I feel no shame. Zero fucks were given.
Homemade Red Enchilada Sauce
Makes just over 2 cups
2 TBS olive oil
2 TBS flour
6 oz. tomato paste
4 TBS chili powder (NOT cayenne pepper)
1 TBS dry parsley
1/2 tsp garlic powder
1/2 tsp dry oregano
1/2 tsp salt
1/4 tsp ground cumin
2 cups vegetable stock
Heat the oil over high heat & whisk in the flour. When it thickens, add the stock in increments, letting it thicken each time before adding more. When the stock is incorporated, add the spices & tomato paste & whisk to combine. Cook until it has the thickness of tomato sauce. Add water if it gets too thick. Set aside.
Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top
Serves 4 as a main course – more as an appetizer
2 cups red enchilada sauce (recipe above RECOMMENDED or store bought)
9-12 oz vegan chicken (I always use Beyond Meat – which comes in 9 and 12 ounce packages)
1 (14 oz) can fire-roasted tomatoes
2 (15 oz) cans black beans ( I used 1 can of black beans & 1 can of mixed beans) – not drained
10 oz corn (I used organic frozen)
1 (7 oz) can green chilies (I used mild)
2 cups vegetable stock
2 garlic cloves (minced)
1 red (or other) onion – diced
1 bell pepper – seeded & chopped
1-2 jalapenos – seeds & diced (optional – omit if you do not like spice)
2 TBS chia seeds (1000% optional but they are good for you & I had some so…)
GARNISH OPTIONS: vegan sour cream, avocado, cilantro, chopped tomato, lime wedges, hot sauce, grated vegan cheese or tortilla strips (Recipe: Heat your oven to 350. Spread the thinly sliced corn tortilla strips in a single layer on a cookie sheet sprayed with cooking oil. Bake the strips 10-15 minutes until they are crispy. Try not to overcook them (they should not be browned). Remove from oven & set aside. OR – buy some.)
Make the enchilada sauce – if you are doing that.
Dump everything in either a slow cooker & leave it on high for about 5 hours OR stick it all in a large stock pot & heat until the veggies soften & the soup thickens a bit (30-60 minutes). In either case – if it gets too thick – add some water. If it is too thin – cook it down a bit more. See? Crazy fucking easy!
Now – serve it up & garnish as you desire!