Go Back
vegan chicken tortilla soup

Vegan Chicken Tortilla Soup

Course Soup
Cuisine Mexican

Ingredients
  

  • 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

Instructions
 

  • 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
Tried this recipe?Let us know how it was!