Spicy Chicken Enchilada Soup height=

Spicy Chicken Enchilada Soup

A perfect recipe for your next Sunday #mealprep - no added fat, just protein, produce and spices!

Prep20 minutes
Cook60 minutes
By: Christine Elise McCarthy https://delightfuldeliciousdelovelyblog.wordpress.com/2016/01/07/vegan-spicy-chicken-enchilada-soup-with-homemade-red-enchilada-sauce-for-the-slow-cooker-or-stove-top/

Homemade Red Enchilada Sauce

Makes just over 2 cups


2 TBS olive oil

2 TBS flour

6 oz. tomato paste

4 TBS chili powder (NOT cayenne pepper)

1 TBS dry parsley

1/2 tsp garlic powder

1/2 tsp dry oregano

1/2 tsp salt

1/4 tsp ground cumin

2 cups vegetable stock


2 cups red enchilada sauce (recipe above RECOMMENDED or store bought)

9-12 oz Beyond Chicken

1 (14 oz) can fire-roasted tomatoes

2 (15 oz) cans black beans ( I used 1 can of black beans & 1 can of mixed beans) – not drained

10 oz corn (I used organic frozen)

1 (7 oz) can green chilies (I used mild)

2 cups vegetable stock

2 garlic cloves (minced)

1 red (or other) onion – diced

1 bell pepper – seeded & chopped

1-2 jalapenos – seeds & diced (optional – omit if you do not like spice)

2 TBS chia seeds (1000% optional but they are good for you & I had some so…)


Homemade Red Enchilada Sauce: Heat the oil over high heat & whisk in the flour. When it thickens, add the stock in increments, letting it thicken each time before adding more. When the stock is incorporated, add the spices & tomato paste & whisk to combine. Cook until it has the thickness of tomato sauce. Add water if it gets too thick. Set aside.

After chopping, dicing and shredding the chicken, dump everything in either a slow cooker & leave it on high for about 5 hours OR stick it all in a large stock pot & heat until the veggies soften & the soup thickens a bit (30-60 minutes). In either case – if it gets too thick – add some water. If it is too thin – cook it down a bit more. Now – serve it up & garnish as you desire!

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