Vegetarian Spicy Chicken Soup
Warm up your soul with a hearty bowl of Vegetarian Spicy Chicken Soup, a bold and flavorful twist on a classic comfort food. Packed with vibrant vegetables, a smoky blend of spices, and a protein-rich vegetarian chicken substitute, this soup delivers all the savory satisfaction of traditional chicken soup with a plant-based flair. Red chili flakes and jalapeño add just the right amount of heat, while fresh cilantro and a splash of lime juice brighten the dish with a zesty finish. Perfect for chilly evenings or as a wholesome meal, this soup is ready in just 50 minutes and serves 4 generous portions. Serve with avocado slices or crispy tortilla strips for extra texture and flavor. It's a spicy, nutritious crowd-pleaser that vegetarians and spice lovers alike will adore!
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Recipe Information
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
Instructions
Heat olive oil in a large soup pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and chopped jalapeño, cooking for 1-2 minutes until fragrant.
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.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
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.
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.
Remove the bay leaf. Stir in the lime juice, fresh cilantro, salt, and black pepper. Taste and adjust seasoning if needed.
Serve hot with optional garnishes like sliced avocado, additional cilantro, or tortilla strips.
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7868 mg | 342% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 53.0 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 5452 mg | 116% | |
*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.
