Celebrate Hispanic Heritage Month with a comforting, flavorful dish inspired by the heart of Mexico! From Saucy Lips Co-founder Natalia Salazar comes a quick and easy Plant-Based Enchilada Soup, packed with all the smoky, slow-cooked flavors she grew up with—no hours of simmering required!
On chilly days, when you crave something warm and comforting, like a hug from your abuela, I turn to using Saucy Lips enchilada sauce as a broth.
My mom perfected this recipe in Mexico, blending chiles and spices for that smoky, slow-cooked flavor. I’ll show you how, in just 15 minutes, our Saucy Lips Enchilada Sauce gives you that rich taste without the long wait.
The secret is in the broth, so feel free to customize your enchilada soup ingredients. Since I’m making a Whole30 plant-based version, I’m adding beans and tofu. My trick to making it creamy? I blend a can of beans to thicken the soup.”
This is a soup packed with all the authentic flavors I grew up with, with a twist. Ready in no time, but tasting like it’s been simmering all day.
So when you are looking for something quick, healthy, and full of bold flavor, This Enchilada Soup is a must-make
¡Buen provecho!
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!
