one of the biggest challenges for most people in switching from a standard american diet to a vegan, whole foods, plant based diet, is saying goodbye to some of your favorite childhood meals, comfort foods, and cozy snacks that you indulged in for a majority of your life. my mom had made the BEST chicken enchilada soup for years and it was one of my favorite winter meals i looked forward to. i literally would eat the entire pot in one sitting! recreating it and adding in and taking out certain ingredients has actually made it BETTER! who would’ve thought?! it’s super spicy, super flavorful, and super comforting. also, SUPER easy to whip up! 🌶
sometimes i’ll make it differently based off what ingredients i have at home in the moment but it’s versatile and forgiving no matter what ingredients you have on hand! this is my favorite way to make my vegan enchilada soup ⤵️
– 1 large onion
– 2-3 bell peppers, any color!
– 1 chopped jalapeño
– 1 can of black beans
– 1 can of kidney beans
– 1-2 cans of diced tomatoes
– 2 cans of enchilada sauce, medium or hot, whatever you’re into!
– as much vegetable broth as you like for a soup consistency!
– 1 tsp chili powder
– 1 tsp cumin
– 1/2 tsp garlic powder
– 1/2 tsp pepper
– dash of salt if you feel it’s needed
sauté your veggies until the onions become translucent, add in your beans, tomatoes, enchilada sauce and veggie broth, add in spices and let simmer!
* you can always add vegan sour cream and cheese to your bowl at the end for that extra creaminess, topped off with tortilla chips or avocado!
brb while i eat this entire pot before my man gets home and steals it 🤤
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