I try to make a point of paying attention to popular non-vegan dishes at chain restaurants. Normally I guess I’d never know or care that cheesy enchilada soup is a thing they serve at Chili’s. But these days I’m always looking for recipe inspiration, so this information is very important to me. The world needs vegan versions of stuff like this! So yeah, enchilada soup does in fact exist, it’s served at Chili’s and it’s very much not vegan. Maybe you guys knew that, but maybe you’re like I was and totally clueless. (Side note: if you happen to know of any chain restaurant dishes, junk foods, or childhood favorites that need vegan makeovers, please let me know! I LOVE suggestions!)
Chili’s version of enchilada soup is made with chicken, masa harina, enchilada sauce, and lots of cheese. Mine isn’t an exact look-alike. I guess I could’ve put some vegan chicken-type-thing in there, but I thought veggies and black beans would be better. The important parts, i.e., spices, cheesy flavor, creamy texture, and tortilla strips for topping, are all there. Masa harina is the thickener for this soup. Are you familiar with this stuff? It’s a corn product that’s available in the international foods sections of lots of supermarkets near the latin American foods. Corn tortillas are made from masa harina, and in addition to adding some thickness and body to the soup, it also gives it a great flavor that actually makes it taste quite a bit like enchiladas. If you buy masa harina some for this soup and don’t know what to do with the rest, go and make some vegan tamales. These are delicious. This soup starts with some onions and bell peppers. Sauté them for a few minutes before adding garlic, followed by broth, spices and potatoes. Let everything simmer for a bit.
Once the soup has had a chance to simmer, transfer some of it to a food processor and blend it up with raw cashews. This creates a creamy, cheesy base for the soup! Add the cashew mixture back to the pot, along with some black beans, fire roasted tomatoes, and masa harina. Let it simmer for a few more minutes until the mixture is thick and rich.
Toppings are crucial! I’m all about the crispy tortilla strips and fresh cilantro.
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