Vegan ‘Chicken’ Enchilada Soup

Vegan ‘Chicken’ Enchilada Soup

This soup is really easy to make and tastes so good! 

 

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  • Ingredients:
    • 2 cans of white hominy (rinsed)
    • 2 cans of corn (rinsed)
    • 2 cans of pinto beans (rinsed)
    • 2 small cans jalapenos (not rinsed)
    • 2 cans green enchilada sauce, make sure to find one without animal fat if you’re making it vegan
    • 1 box of vegetable broth
    • 1/2 bag of frozen chopped onion or one onion chopped
    • 1/2 bag chopped green bell pepper or two chopped peppers.
    • 2 bags of Gardein Chick’n Strips 
    • Salt and pepper to taste
    • Cayenne to taste
    • Water to cover
  1. Put everything in a crockpot, or instapot.
  2. Cover with water.
  3. Cook on slow-cook (or low if using a crockpot) and cook for 4 hours minimum. I cooked it overnight so the vegan chicken had time to soak up the flavors.
  4. Top with avocado, chopped tomato, cilantro, or tortilla chips 
      • To make this Gluten-free you can chop up one block on firm tofu and use it instead of the Gardien chicken. 
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