Chicken Enchilada Soup

I love soup. I mean what's NOT to love, a pot of wonderful, comforting, warming, deliciousness scooped into a bowl and devoured. I saw this recipe on Skinnytaste - it is a crock-pot,  non-vegan awesome looking recipe. So, here is my version of throw it all in a pot on the stove and make it vegan version.

• 2 teaspoons olive oil
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 3 cups Better Than Bouillon - no chicken broth
• 1 8-ounce can tomato sauce
• 2 teaspoons chipotle chilis in adobo sauce (or more to taste)
• 1/4 cup chopped cilantro (plus more for garnish)
• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can petite diced tomatoes
• 2 cups frozen corn
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1 8-ounce box Westsoy Chicken flavored Seitan Cubes (cut into bite sized pieces)
• 1/4 cup chopped scallions, for topping
• Toffuti sour cream

Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes.

Add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Reduce heat to a simmer and add drained beans, diced tomatoes, corn, cumin, oregano and stir.

Add the chicken seitan, cover and cook on low heat for 20-30 minutes. Add cilantro. Add salt and cumin to taste.  

Serve in bowls and top with sour cream, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!