Vegetarian Chicken Tortilla

Transform your weeknight dinner routine with this hearty and vibrant Vegetarian Chicken Tortilla Soup, a plant-based twist on the classic comfort food. Packed with savory plant-based chicken strips, black beans, and sweet corn, this soup is seasoned to perfection with zesty cumin, chili powder, and a hint of lime juice. Fresh onion, red bell pepper, and jalapeño add layers of flavor and just the right amount of heat, while a luscious garnish of creamy avocado and crunchy tortilla chips elevates each bite. Ready in just 45 minutes, this quick and easy recipe is perfect for busy evenings, offering a satisfying, protein-rich meal that's completely meat-free. Whether you're feeding a family or meal-prepping for the week, this vegetarian take on chicken tortilla soup will become your go-to for wholesome, flavorful dining.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams plant-based chicken strips
• 2 tablespoons olive oil
• 1 medium, chopped onion
• 1 medium, red, sliced bell pepper
• 1 small, seeded and chopped jalapeño
• 2 minced garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 400 grams canned diced tomatoes
• 500 milliliters vegetable broth
• 240 grams, drained and rinsed canned black beans
• 150 grams, canned or frozen corn kernels
• 150 grams tortilla chips
• 1 whole, juiced lime
• 2 tablespoons, chopped fresh cilantro
• 1 medium, sliced avocado
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, sliced bell pepper, and jalapeño to the pot. Sauté for about 5 minutes until the vegetables start to soften.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the ground cumin and chili powder, and stir to coat the vegetables evenly.

Step 5

Incorporate the plant-based chicken strips into the pot and cook for about 5 minutes, or until lightly browned.

Step 6

Pour in the canned diced tomatoes and vegetable broth. Bring the mixture to a simmer.

Step 7

Add the black beans and corn kernels. Season with salt and black pepper, and stir well.

Step 8

Cover the pot and let the soup simmer for 15 minutes, allowing the flavors to meld together.

Step 9

Just before serving, stir in the lime juice and chopped cilantro.

Step 10

To serve, crush a handful of tortilla chips into individual bowls and ladle the soup on top.

Step 11

Top with slices of avocado and garnish with additional cilantro if desired.

Step 12

Serve hot and enjoy!

Nutrition Facts

Serving size	(2256.1g)

Amount per serving	% Daily Value*
Calories	2700.0

Total Fat 141.9g	0%
Saturated Fat 21.5g	0%
Polyunsaturated Fat 35.5g
Cholesterol 8mg	0%
Sodium 6964.8mg	0%
Total Carbohydrate 275.6g	0%
Dietary Fiber 72.9g	0%
Total Sugars 41.8g
Protein 115.1g	0%

Vitamin D 0IU	0%
Calcium 789.0mg	0%
Iron 24.5mg	0%
Potassium 5341.7mg	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: 45.0%

Protein: 16.2%

Carbs: 38.8%