Vegetarian Spicy Chicken Soup

Warm up with a bold and flavorful bowl of Vegetarian Spicy Chicken Soup, a plant-based twist on the classic comfort food that’s packed with spice, protein, and vibrant vegetables. This hearty soup features a savory vegetarian chicken substitute, perfectly paired with a medley of diced onions, carrots, celery, and aromatic garlic. A kick of jalapeño and spices like cumin, smoked paprika, and red chili flakes bring a satisfying heat, while a splash of lime and a sprinkle of fresh cilantro brighten every spoonful. Simmered to perfection in a rich vegetable broth and finished with your favorite toppings, this high-protein, vegetarian-friendly dish is ready in just 50 minutes, making it perfect for weeknight dinners or meal prep. Serve it with sliced avocado or crispy tortilla strips for added texture and enjoy a soul-soothing bowl of spicy goodness!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 12 oz vegetarian chicken substitute
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrot, diced
• 2 celery stalk, diced
• 4 cloves garlic, minced
• 1 jalapeño, finely chopped
• 14.5 oz canned diced tomatoes
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp red chili flakes
• 1 tsp dried oregano
• 1 bay leaf
• 0.25 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

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

Step 2

Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic and chopped jalapeño, cooking for 1-2 minutes until fragrant.

Step 4

Add the canned diced tomatoes (with the juice), vegetable broth, cumin, smoked paprika, red chili flakes, dried oregano, and bay leaf. Stir well to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.

Step 6

Meanwhile, cut the vegetarian chicken substitute into bite-sized pieces. Lightly brown them in a non-stick skillet with a drizzle of olive oil for 3-4 minutes, then set aside.

Step 7

After the soup has simmered, add the browned vegetarian chicken pieces to the pot. Stir well and let it simmer for another 10 minutes to allow the flavors to meld.

Step 8

Remove the bay leaf. Stir in the lime juice, fresh cilantro, salt, and black pepper. Taste and adjust seasoning if needed.

Step 9

Serve hot with optional garnishes like sliced avocado, additional cilantro, or tortilla strips.

Nutrition Facts

Serving size	(2780.0g)

Amount per serving	% Daily Value*
Calories	1673.9

Total Fat 72.3g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 10.5g
Cholesterol 8.2mg	0%
Sodium 7868.0mg	0%
Total Carbohydrate 179.1g	0%
Dietary Fiber 47.6g	0%
Total Sugars 53.0g
Protein 103.7g	0%

Vitamin D 0IU	0%
Calcium 732.0mg	0%
Iron 21.6mg	0%
Potassium 5451.8mg	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: 36.5%

Protein: 23.3%

Carbs: 40.2%