Chicken and Tortilla Soup Recipe
Chicken and tortilla soup, but vegan—because you deserve spicy comfort without poultry drama.
Smoky broth simmers with onions, garlic, and peppers, filling your kitchen with irresistible aromas.
Black beans and corn join the party, adding hearty sweetness and plenty of fiber.
Crispy tortilla strips float on top, soaking up flavor while keeping their crunch just long enough.
Lime juice brightens everything, balancing spice with tangy freshness.
Darling, this isn’t just soup—it’s a fiesta in a bowl, ready to impress friends, cure bad days, or accompany Netflix marathons.

Chicken and Tortilla Soup Recipe
Ingredients
Method
- Heat oil in pot over medium heat.
- Add onion, garlic, pepper, and jalapeño; sauté 8 minutes.
- Stir in cumin, chili powder, paprika, salt, and pepper.
- Add beans, corn, tomatoes, and broth; bring to boil.
- Simmer 25 minutes, stirring occasionally.
- Stir in lime juice.
- Ladle soup into bowls, top with tortilla strips and cilantro.
Notes
Nutritional Values (per serving)
- Calories: 260
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
Vitamins and Minerals (per serving)
- Vitamin C: 18%
- Iron: 14%
- Folate: 16%
- Potassium: 20%
- Vitamin A: 12%
Additional Notes/Tips
- Add avocado slices for creaminess.
- For extra heat, toss in another jalapeño.
- Swap tortilla strips with crushed tortilla chips for quick crunch.
- This soup tastes even better the next day.








