Vegan Chicken Tortilla Soup
Dive into a bowl of comfort with this Vegan Chicken Tortilla Soup—a plant-based twist on the classic Tex-Mex favorite. Packed with vibrant vegetables like red peppers, carrots, and celery, plus protein-rich black beans and a hearty vegan chicken substitute, this soup is both satisfying and nourishing. A base of fire-roasted tomatoes and warming spices like cumin, chili powder, and paprika creates a bold, smoky flavor, while toppings of crispy tortilla strips, creamy avocado, fresh cilantro, and a squeeze of lime add the perfect finishing touch. Ready in just 45 minutes from start to finish, this gluten-free and dairy-free recipe is ideal for weeknight dinners or meal prep. Bring a taste of Southwest comfort to your table with this easy, flavor-packed soup that's perfect for everyone—even non-vegans!
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Recipe Information
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
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes or until translucent.
Add the minced garlic, red bell pepper, carrot, and celery to the pot. Sauté for another 5 minutes until the vegetables are tender.
Stir in the fire-roasted tomatoes, vegetable broth, cooked brown rice, black beans, and corn. Bring the mixture to a simmer.
Add in the shredded vegan chicken substitute, ground cumin, chili powder, oregano, paprika, salt, and black pepper. Stir well to combine.
Simmer the soup for 15-20 minutes, allowing the flavors to meld together and the vegan chicken to heat through.
Adjust seasoning with more salt and pepper to taste, if necessary.
Serve the soup hot, garnished with tortilla strips, sliced avocado, fresh cilantro, and lime wedges on the side.
Nutrition Facts
Calories |
3100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10270 mg | 447% | |
| Total Carbohydrate | 396.0 g | 144% | |
| Dietary Fiber | 98.0 g | 350% | |
| Total Sugars | 70.2 g | ||
| Protein | 173.8 g | 348% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 954 mg | 73% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 8055 mg | 171% | |
*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.
