Seitan Enchilada Soup

Enchilada soup is a lot like tortilla soup but with a spicy, tomato base sauce instead of a broth. Most recipes online involve using canned enchilada sauce as the base but I wanted to make it myself. Red sauce is extremely easy to make and tastes miles apart from the canned stuff. Void of any preservatives, sugars or weird items you can't pronounce, this sauce is full of flavor.

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Orange and yellow bell peppers, caramelized seitan and onions, fresh corn and zucchini simmered in a homemade red sauce and served with avocado and crunchy tortilla chips. A great alternative to tortilla soup.

Seitan Enchilada Soup
serves 3-4
Red Sauce
3 dried ancho chiles
1-28 oz can tomato sauce
2 tbl extra virgin olive oil
2 tbl masa harina
2 tbl chili powder
1 tbl apple cider vinegar
1 tsp cumin
1 tsp ground coriander
1 tsp salt
1/2 tsp dried oregano
1/2 tsp cayenne
1/4 tsp cinnamon
1/2 yellow onion, roughly chopped
3 garlic cloves, smashed
2 cups water

Bring a small pot of water to a boil and add the chiles. Boil for 5 minutes then turn off the heat and let soak for 20 minutes until soft and pliable. Remove the stems and seeds.
Combine all of the ingredients except the water in a blender and blend until smooth. Transfer to a large pot and add the water. Bring to a boil, reduce to a simmer and cover. Let the sauce simmer while you cook the soup portion ( or at least 20 minutes.)

Seitan Soup
2 tbl extra virgin olive oil
1 yellow onion, small dice
8 oz seitan, medium chunks
1 orange bell pepper, small dice
1 yellow bell pepper, small dice
1 small zucchini, thinly sliced
1 cup fresh or frozen corn kernels 
2 garlic cloves, minced
1 tsp salt
3 tbl roughly chopped cilantro
1 avocado, thinly sliced
vegan sour cream and tortilla chips, for garnish

Saute the onion and seitan in olive oil until the seitan starts to caramelize, 7 minutes. Add the bell peppers, zucchini, corn and garlic. Season with salt and cook 10 minutes more until the vegetables start to become tender.
Pour all of the seitan mix into the red sauce and cover. Simmer for 20 minutes. Taste and season with salt and pepper.
Serve with cilantro and garnish with avocado, sour cream and tortilla chips.