Vegetarian Chicken Tortilla Soup
Warm, hearty, and bursting with bold, Southwestern-inspired flavors, this Vegetarian Chicken Tortilla Soup is a comforting plant-based twist on the classic favorite. Packed with vibrant vegetables like red and green bell peppers, jalapeño, and sweet corn, plus savory plant-based chicken strips and protein-rich black beans, every spoonful delivers a satisfying combination of textures and nutrients. A smoky spice blend of cumin, chili powder, and smoked paprika infuses the broth with rich, earthy depth, complemented by the tangy brightness of fresh lime and fragrant cilantro. Perfectly finished with crunchy tortilla chips and creamy avocado slices, this quick, one-pot recipe is ready in just 45 minutes, making it an ideal choice for busy weeknights. Whether you're fully vegetarian or simply seeking a lighter alternative to traditional chicken tortilla soup, this dish is guaranteed to delight your taste buds and warm your soul.
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Recipe Information
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
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, red bell pepper, green bell pepper, and jalapeño, cooking for another 5 minutes until tender.
Add the cumin, chili powder, and smoked paprika to the pot, stirring well to coat the vegetables evenly with the spices.
Pour in the canned diced tomatoes and vegetable broth, and bring to a simmer.
Add the black beans, corn, and plant-based chicken strips. Cook for another 15 minutes, allowing all the flavors to meld together.
Season the soup with salt and black pepper. Adjust seasoning to taste as needed.
Turn off the heat and prepare the bowls for serving.
To serve, crush some tortilla chips into the bottom of each bowl.
Ladle the soup over the tortilla chips.
Top the soup with fresh cilantro and slices of avocado.
Serve with lime wedges for squeezing over the top for extra freshness.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1944 mg | 85% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 14.1 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1792 mg | 38% | |
*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.
