Vegetarian Chicken Tortilla Soup

Savor the bold and zesty flavors of this Vegetarian Chicken Tortilla Soup, a plant-based twist on a comforting classic! Packed with vibrant ingredients like red and green bell peppers, hearty black beans, sweet corn, and smoky spices, this recipe offers a wholesome, protein-rich meal using plant-based chicken strips. The rich, tomato-infused broth is perfectly complemented by crunchy tortilla chips, creamy avocado slices, and a pop of freshness from lime and chopped cilantro. Ready in just 45 minutes, this one-pot wonder is easy to prepare, making it a perfect weeknight dinner or cozy lunch. Whether you're a vegetarian or simply looking for a meatless meal loaded with flavor, this crowd-pleasing soup is sure to hit the spot.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 1 medium jalapeño, seeded and chopped
• 1 teaspoon cumin powder
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 14.5 ounces canned diced tomatoes
• 4 cups vegetable broth
• 15 ounces canned black beans, drained and rinsed
• 1 cup corn kernels, frozen or canned
• 1 package plant-based chicken strips
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups tortilla chips
• 1 medium lime, cut into wedges
• 0.25 cup fresh cilantro, chopped
• 1 medium avocado, sliced

Directions

Step 1

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

Step 2

Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic, red bell pepper, green bell pepper, and jalapeño, cooking for another 5 minutes until tender.

Step 4

Add the cumin, chili powder, and smoked paprika to the pot, stirring well to coat the vegetables evenly with the spices.

Step 5

Pour in the canned diced tomatoes and vegetable broth, and bring to a simmer.

Step 6

Add the black beans, corn, and plant-based chicken strips. Cook for another 15 minutes, allowing all the flavors to meld together.

Step 7

Season the soup with salt and black pepper. Adjust seasoning to taste as needed.

Step 8

Turn off the heat and prepare the bowls for serving.

Step 9

To serve, crush some tortilla chips into the bottom of each bowl.

Step 10

Ladle the soup over the tortilla chips.

Step 11

Top the soup with fresh cilantro and slices of avocado.

Step 12

Serve with lime wedges for squeezing over the top for extra freshness.

Nutrition Facts

Serving size	(3017.1g)

Amount per serving	% Daily Value*
Calories	2595.3

Total Fat 123.1g	0%
Saturated Fat 19.2g	0%
Polyunsaturated Fat 23.8g
Cholesterol 8.2mg	0%
Sodium 7892.6mg	0%
Total Carbohydrate 296.8g	0%
Dietary Fiber 83.8g	0%
Total Sugars 56.6g
Protein 112.3g	0%

Vitamin D 0IU	0%
Calcium 807.7mg	0%
Iron 27.3mg	0%
Potassium 6364.7mg	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: 40.4%

Protein: 16.4%

Carbs: 43.3%