Vegan Chicken Tortilla Soup

Warm up with a hearty bowl of Vegan Chicken Tortilla Soup, a plant-based twist on the classic comfort food. Packed with vibrant fire-roasted tomatoes, tender chunks of vegan chicken, protein-rich black beans, and sweet corn, this soup delivers bold, smoky flavors in every bite. A blend of aromatic spices like cumin, chili powder, and paprika infuses the broth with rich depth, while fresh toppings—crispy tortilla strips, creamy avocado slices, zesty lime wedges, and chopped cilantro—add the perfect finishing touch. With just 15 minutes of prep and a quick simmer, this easy vegan tortilla soup is ideal for weeknight dinners or meal prep. Gluten-free, nourishing, and absolutely delicious, it’s a must-try for anyone craving a flavorful and satisfying plant-based meal.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 medium Red bell pepper, diced
• 1 medium Carrot, diced
• 2 Celery stalks, diced
• 14.5 ounces Canned fire-roasted tomatoes
• 6 cups Vegetable broth
• 1 cup Cooked brown rice
• 15 ounces Canned black beans, drained and rinsed
• 1 cup Corn kernels, thawed if frozen
• 2 cups Vegan chicken substitute, shredded
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Dried oregano
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Tortilla strips
• 1 Avocado, sliced
• 0.25 cup Fresh cilantro, chopped
• 1 Lime, cut into wedges

Directions

Step 1

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes or until translucent.

Step 2

Add the minced garlic, red bell pepper, carrot, and celery to the pot. Sauté for another 5 minutes until the vegetables are tender.

Step 3

Stir in the fire-roasted tomatoes, vegetable broth, cooked brown rice, black beans, and corn. Bring the mixture to a simmer.

Step 4

Add in the shredded vegan chicken substitute, ground cumin, chili powder, oregano, paprika, salt, and black pepper. Stir well to combine.

Step 5

Simmer the soup for 15-20 minutes, allowing the flavors to meld together and the vegan chicken to heat through.

Step 6

Adjust seasoning with more salt and pepper to taste, if necessary.

Step 7

Serve the soup hot, garnished with tortilla strips, sliced avocado, fresh cilantro, and lime wedges on the side.

Nutrition Facts

Serving size	(3974.5g)

Amount per serving	% Daily Value*
Calories	3100.3

Total Fat 108.4g	0%
Saturated Fat 16.0g	0%
Polyunsaturated Fat 7.7g
Cholesterol 0mg	0%
Sodium 10269.6mg	0%
Total Carbohydrate 396.0g	0%
Dietary Fiber 98.0g	0%
Total Sugars 70.2g
Protein 173.8g	0%

Vitamin D 0IU	0%
Calcium 954.2mg	0%
Iron 34.5mg	0%
Potassium 8055.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.0%

Protein: 21.4%

Carbs: 48.7%