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Plant-Based Enchilada Soup Square
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Plant-Based Enchilada Soup

Course dinner, entree, lunch, Main Course
Keyword Plant-based
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 tbsp oil for cooking
  • 1 medium onion diced
  • 1 bell pepper diced
  • 4 oz can of green chiles
  • 15 oz can of diced fire-roasted tomatoes
  • 1 pouch of Saucy Lips Enchilada Sauce
  • 15 can of black beans drained and rinsed
  • 15 oz can of pinto beans (this we are going to blend)
  • 2 cups vegetable broth
  • salt and pepper to taste
  • 1 block of extra firm tofu cubed

Toppings (optional)

  • chopped cilantro
  • sliced avocado
  • sliced jalapeños (if you like it spicy)

Instructions

  • HEAT oil in a large pot over medium heat.
  • ADD the diced onion and cook until golden, about 5 minutes.
  • ADD the diced bell pepper and cook for another 4-5 minutes until softened.
  • STIR in the green chiles, fire-roasted tomatoes, Saucy Lips Enchilada Sauce, and black beans.
  • ADD the can of pinto beans to your blender and create a bean paste. This will make the soup creamy. Stir the bean paste into the pot along with the vegetable broth.
  • ADD salt and pepper to taste, then gently fold in the cubed tofu.
  • BRING the soup to a simmer and cook for about 10 minutes, allowing the flavors to meld together.
  • SERVE the soup into bowls, and top with chopped cilantro, sliced avocado, and jalapeños if you like it spicy.
  • ENJOY!