Chicken and Lime Soup Vegan
Dive into a comforting bowl of Chicken and Lime Soup—made completely vegan! This hearty recipe swaps traditional chicken for tender, plant-based chicken-style strips, offering a protein-packed alternative that's just as satisfying. A mix of aromatic veggies like onion, celery, and carrot, seasoned with warm spices like cumin, chili powder, and paprika, creates a rich base for the soup. Fresh lime juice and cilantro brighten the flavors, while creamy avocado and optional crispy tortilla strips add irresistible texture. Ready in just 45 minutes, this one-pot soup is perfect for weeknight dinners and cozy lunches. It's a zesty, vegan twist on a classic favorite that's sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 4 Garlic cloves, minced
- 1 Carrot, diced
- 1 Celery stalk, diced
- 1 cup Vegan chicken-style strips (e.g., soy or seitan-based)
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 6 cups Vegetable broth
- 2 Roma tomatoes, diced
- 1 tablespoon Green chilies, diced (optional)
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Fresh lime juice
- 0.25 cup Fresh cilantro, chopped
- 1 Avocado, diced (for garnish)
- 1 cup Tortilla strips (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, diced carrot, and diced celery to the pot and sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the vegan chicken-style strips and cook for another 2-3 minutes to lightly brown them.
Add the cumin powder, chili powder, and paprika, stirring to coat the vegetables and vegan chicken evenly with the spices.
Pour in the vegetable broth, followed by the diced Roma tomatoes, green chilies (if using), and the bay leaf.
Season with salt and black pepper, then bring the soup to a simmer over medium-high heat.
Reduce the heat to low and let the soup simmer gently for 20 minutes to allow the flavors to meld.
Remove the bay leaf, then stir in the fresh lime juice and chopped cilantro.
Taste the soup and adjust the seasoning with additional salt or lime juice, if desired.
Ladle the soup into bowls and top with diced avocado. Serve with a handful of tortilla strips, if using, for added texture.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7428 mg | 323% | |
| Total Carbohydrate | 224.6 g | 82% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 42.3 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4922 mg | 105% | |
*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.
