Vegetarian Chicken Tortilla
Satisfy your craving for bold, Southwestern flavors with this Vegetarian Chicken Tortilla recipe that’s bursting with vibrant ingredients and hearty textures. Plant-based chicken strips take center stage, simmered alongside a medley of black beans, sweet corn, and fire-roasted tomatoes, all brought to life with aromatic spices like cumin and chili powder. The soup is topped with crunchy tortilla chips, creamy avocado slices, and a bright squeeze of lime for the perfect balance of flavors and textures in every bite. This one-pot recipe is both easy and time-efficient, requiring just 15 minutes of prep and 30 minutes of cooking time. Perfect for a cozy dinner, this vegan-friendly dish allows everyone to indulge in guilt-free comfort food.
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Recipe Information
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
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, sliced bell pepper, and jalapeño to the pot. Sauté for about 5 minutes until the vegetables start to soften.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the ground cumin and chili powder, and stir to coat the vegetables evenly.
Incorporate the plant-based chicken strips into the pot and cook for about 5 minutes, or until lightly browned.
Pour in the canned diced tomatoes and vegetable broth. Bring the mixture to a simmer.
Add the black beans and corn kernels. Season with salt and black pepper, and stir well.
Cover the pot and let the soup simmer for 15 minutes, allowing the flavors to meld together.
Just before serving, stir in the lime juice and chopped cilantro.
To serve, crush a handful of tortilla chips into individual bowls and ladle the soup on top.
Top with slices of avocado and garnish with additional cilantro if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 35.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6965 mg | 303% | |
| Total Carbohydrate | 275.6 g | 100% | |
| Dietary Fiber | 72.9 g | 260% | |
| Total Sugars | 41.8 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 789 mg | 61% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 5342 mg | 114% | |
*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.
