Spicy Mexican Chicken Soup Recipe
Spicy Mexican “Chicken” Soup proves plant-based cooking can be bold, fiery, and sassy without actual poultry.
Vibrant vegetables and smoky spices tango, creating a bowl that screams, “Yes, you can handle heat today.”
Simmering broth fills kitchens with irresistible aromas, silently mocking your frozen dinner regrets from last week.
Every spicy spoonful whispers, “Adulting is hard, but this soup isn’t,” while creamy avocado adds indulgent richness.
Top with fresh cilantro, lime, or vegan cheese, because life deserves flavor and a little drama.
Spicy Mexican Chicken Soup Recipe
This vegan “chicken” soup features spicy Mexican flavors, smoky chilies, hearty vegetables, and a warming plant-based broth.
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Sauté onions, garlic, and bell pepper until soft and fragrant (5 minutes).
- Add carrots, celery, corn, and shredded jackfruit; stir to coat.
- Sprinkle smoked paprika, chili powder, cumin, salt, and pepper; toast spices for 1–2 minutes.
- Add diced tomatoes and vegetable broth; bring to a boil, then simmer 20 minutes.
- Optional: Blend half the soup for creamy texture, leaving the rest chunky.
- Adjust seasoning, serve hot, and garnish with cilantro, lime, or avocado slices.
Notes
Nutritional Values (per serving)
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
Vitamins & Minerals (per serving)
- Vitamin A: 80%
- Vitamin C: 40%
- Calcium: 6%
- Iron: 10%
- Potassium: 12%
Notes & Tips
- Add extra chili flakes for a fiery kick.
- Corn tortillas or tortilla chips make perfect accompaniments.
- Soup tastes better next day, so double the batch for meal prep.
- Garnish creatively to impress friends or just yourself.
