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vegan chicken tortilla soup

Vegan Chicken Tortilla Soup

Course Soup
Cuisine Mexican


  • 1 package Gardein meatless Chick’n Strips
  • 2 cartons Low Sodium Vegetable Broth
  • Spanish rice
  • 2 cans of cannelloni beans or white navy beans
  • 1 carton of Salsa Verde
  • 1 teaspoon Garlic Salt
  • 2 cloves minced garlic
  • Toppings:
  • 1 avocado
  • cilantro
  • Violife vegan cheddar shreds
  • Organic Corn Chips or Crushed Tortilla Chips for topping
  • Optional Toppings: Violife Sour Cream, a wedge of lime, red salsa


  • In a skillet, grill vegan Chick’n Strips in vegetable broth until browned on each side. Add garlic salt to strips while cooking as well as the two cloves of minced garlic, cooking approx. 5-7 minutes
  • In a soup pot, add 1 1/2 cartons of Low Sodium Vegetable Broth, *1/2 carton of Salsa Verde (*or full carton if you like really spicy,) both cans of beans and Spanish rice.
  • When Chik’n strips are cooked add to the soup pot and stir. Taste and if you’d like spicier, add more of the Salsa Verde.
  • Cook about 10 minutes
  • Pour soup into bowls and top with crush corn chips or tortilla chips, vegan cheese shreds, vegan sour cream, cilantro, and any additional toppings you like. Enjoy!
Keyword vegan
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