Name: Green Chili Enchilada Soup
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 tsp oil; 0.5 cup chopped onion; 4 cloves garlic (minced); 8 oz mild green chilis (canned); 0.25 tsp onion powder; 0.25 tsp garlic powder; 0.5 tsp ground cumin; 1 tsp chili powder blend; 1 cup soy curls (rehydrated for 15 mins in warm vegetable broth then squeezed lightly Or use 1.5 cups shredded seitan); 0.5 cup corn; 0.25 cup white rice; 0.25 cup cashews; 3 cups water (divided); 1 tbsp nutritional yeast (use more if you want it cheesier); 0.75 tsp salt (divided); null null sliced jalapenos; null null vegan cheese shreds

Instructions

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1

Heat oil (2 tsp) in a saucepan over medium heat. Add the chopped onion (0.5 cup) and garlic (4 cloves), and cook until translucent, 3 minutes.
2

Add in the mild green chilis (8 oz), onion powder (0.25 tsp), garlic powder (0.25 tsp), ground cumin (0.5 tsp), chili powder blend (1 tsp), and some salt (0.75 tsp), mix well, and continue to cook until the chilis break down a little bit, about 6-8 minutes.
3

Add in your soy curls (1 cup), corn (0.5 cup), white rice (0.25 cup), and water (2 cups).
4

Blend the cashews (0.25 cup) and water (1 cup) until smooth, and add it in. Bring the mixture to a good boil, and continue to cook for 15-20 minutes, or until the [white rice] is cooked to preference.
5

Add in the nutritional yeast (1 tbsp), mix in, taste and adjust [salt]. Adjust consistency with more [water] or vegetable broth if needed.
6

Switch off heat. Let the soup sit for another 5 minutes, then serve topped with some [sliced jalapenos], and [vegan cheese shreds].