Vegan Fajita Soup

Who doesn't love all the flavors of fajitas? I know we do! This is a easy recipe to pull all those flavors into an simple, one pot meal. Just serve with some colorful tortilla strips and a few chunks of avocado and you have a new "go to" soup for those lazy nights. 

This soup can be easily modified to fit your tastes and time schedule. If you prefer to use a vegan protein like Seitan or chick'n in this dish, it will still work perfectly. Just cut your vegan protein into bite sized pieces and cook as you would the mushrooms. I just used mushrooms because that's what we had on hand & they are easy to find in all parts of the world. You can substitute the vegan cream cheese for silken tofu and my vegan cheese sauce for any vegan cheese you can find at your local store, nutritional yeast, or just leave it out if you're not a fan. To make it easier, a bag of frozen bell peppers and onions can be used in place of fresh, chopped peppers & onions. 

All my recipes are open to your own personal interpretation. Just use the recipes as a guide as you learn to cook vegan meals. As you get used to the substitutions, please, make it your own! I love it when readers leave comments on their adaptations they have tried & enjoyed so others can try their creations too... that's how we learn 💜

Looking for more great vegan recipes? Try my Cheesy Cuban Black Bean and Plantain Bowl, BBQ Tempeh over Southwestern Cauliflower Rice, Spicy Ramen with Tofu and Asian Veggies, Vegan Fried Chick'n and Gravy, Vegan Comfort Soup, & Orange Creamsicle Cupcakes

Recipe:

1 (8 oz) package of mushrooms, chopped 

1 (15 oz) can of corn, drained 

1 pobalno pepper, seeded & chopped 

1 purple onion, chopped 

2 bell peppers, seeded & chopped 

1 (1 oz) package of taco seasoning

1 (15 oz) can of black beans, drained and rinsed well

1 (15 oz) can of pinto beans, drained and rinsed well

2 (32 oz) vegetable broth 

1 (10 oz) can of diced tomatoes with green chilies 

1 (8 oz) container of vegan cream cheese 

1 cup of my Easy 5 minute vegan cheese sauce  

1 bunch of fresh spinach, chopped 

**Optional add ins & toppings**

1/2 tsp of liquid smoke  

1 fresh jalapeño, chopped 

Vegan sour cream 

Crispy tortilla strips 

Chopped avocado

Lime wedges 

Fresh chopped Cilantro 

Method: 

1. In a deep, soup pot over medium heat, cook your mushrooms, poblano pepper, bell peppers, onions and corn until tender. 

2. Add black beans, pinto beans, taco seasoning, diced tomatoes with green chilies, vegan cheese sauce, vegetable broth, vegan cream cheese, liquid smoke (optional), spinach, salt and pepper to your soup pot. 

3. Reduce heat to medium low and cook an additional 15 minutes, until warm and bubbly.

4. Top with chopped jalapeños, tortilla strips, vegan sour cream, lime juice, Cilantro, and avocado (or other desired toppings) before serving. 

Makes 6 servings