Tofu Enchilada Soup
A warm comforting meal
With the weather getting colder it’s finally soup season, we decided to make a tofu enchilada soup. It’s warm comforting and hearty, perfect for the chilly nights that are coming.
Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 yellow onion, diced
1 jalapeno pepper, diced
3 cloves garlic, minced
10 oz. red enchilada sauce
10 oz. diced tomatoes with green chilies, undrained
15 oz. black beans, drained and rinsed
15 oz. canned whole kernel corn, drained
1 tablespoon hot sauce, optional
4 cups veggie broth
1 block extra firm tofu, cubed
4 oz. cream cheese, cubed and softened
1 cup cheddar cheese, shredded
½ cup Monterey Jack cheese, shredded
2 tablespoons of The Magician
Tortilla Strips, optional, for serving
Sour Cream, optional, for serving
Instructions
Take out the cream cheese and allow it to soften. Shred cheddar and Monterey jack cheese from a block and set aside.
Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
Drain tofu. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese
Bring the soup to a gentle boil and allow the tofu to slowly cook through. About 15-20 minutes.
Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
Taste and add any additional seasonings as needed, then serve with more shredded cheese, tortilla strips, and sour cream.
