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A chill is in the air so that means warm soups! And this slow cooker vegan Mexican Enchilada Soup is so easy to make in your crockpot. It’s a healthy whole food plant based recipe that’s oil free, gluten free, & dairy free. #veganslowcooker #wfpb #wholefoodplantbased #vegan #oilfree #glutenfree #dairyfree #crockpot #veganslowcookersoups
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Slow Cooker Vegan Mexican Enchilada Soup (WFPB, Oil Free, Gluten Free)

This rich & creamy vegan enchilada soup is perfect for a cold day to warm you up! I love to throw things in a slow cooker in the morning and then have dinner ready to go when I'm done with work. And there are stove top instructions as well if you are short on time.
Prep Time5 minutes
Cook Time8 hours
Total Time8 hours 5 minutes
Course: Dinner, Soup
Cuisine: Mexican
Keyword: enchilada, no oil recipe, Nutritarian, slow cooker, Vegan, whole food plant based
Servings: 8
Calories: 329kcal
Author: Kim Murphy

Equipment

Ingredients

  • 1 3/4 cups black beans drained, ow sodium or no salt added
  • 3 1/2 cups pinto beans drained, low sodium or no salt added
  • 14 ounces diced tomatoes low sodium or no salt added
  • 20 ounces red enchilada sauce oil free
  • 1.5 cups frozen corn kernels
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow or sweet onion, diced
  • 1 cup vegetable broth low sodium
  • 2 teaspoons minced garlic
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried cilantro
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 13.5 ounces light coconut milk shake well (canned not refrigerated kind)

Optional Toppings

Instructions

  • Place all ingredients in the slow cooker, except the light coconut milk, and stir well.
  • Cook on low for 7-8 hours or high for 4 hours. Shake coconut milk can well & pour in before serving. Stir to combine.
  • Garnish with fresh cilantro, corn tortillas, and/or diced avocado. (not included in calorie count)

Stove Top Instructions

  • Place all ingredients, except the light coconut milk, in a large pot & stir to combine. Bring to a boil, then cover & simmer for 30 minutes.
  • Shake coconut milk can well & pour in before serving. Stir to combine.

Notes

Here's a great oil free Chili Lime Tortilla Chip Recipe to top your soup with -  https://simplyplantbasedkitchen.com/no-oil-chili-lime-tortilla-chip-recipe/

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 58g | Protein: 16g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 1060mg | Potassium: 926mg | Fiber: 17g | Sugar: 8g | Vitamin A: 1515IU | Vitamin C: 43mg | Calcium: 98mg | Iron: 5mg