Chicken Tortilla Soup with Corn and Fresh Cilantro Recipe
Who knew soup could flirt with your taste buds while looking fabulous in a bowl? This vegan “chicken” tortilla soup proves it.
Sweet corn kernels pop like tiny flavor fireworks, while fresh cilantro adds sass and that green glam you secretly crave.
Tofu or plant-based “chicken” simmers tenderly, soaking up zesty spices like a drama queen absorbing compliments.
Crispy tortilla strips float on top, demanding attention, because who said comfort food shouldn’t have a little personality?
Every spoonful bursts with flavor, warmth, and attitude, reminding you that plant-based meals can still feel indulgent and totally satisfying.
Chicken Tortilla Soup with Corn and Fresh Cilantro Recipe
Hearty vegan tortilla soup with plant-based “chicken,” sweet corn, fresh cilantro, and crunchy tortilla strips.
Ingredients
Method
- Heat olive oil in a large pot; sauté onion, garlic, and bell pepper for 4–5 minutes.
- Add corn, vegan “chicken,” chili powder, and cumin; stir 2 minutes to release aromas.
- Pour in vegetable broth; bring to boil, then simmer 15–20 minutes for flavors to blend.
- Season with salt, pepper, and lime juice; stir in fresh cilantro.
- Serve hot with toasted tortilla strips on top and extra cilantro if desired.
Notes
Nutritional Values (per serving)
- Calories: 230
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
Vitamins & Minerals (per serving)
- Vitamin A: 20%
- Vitamin C: 25%
- Calcium: 8%
- Iron: 12%
- Potassium: 10%
Notes & Tips
- Toast tortilla strips lightly to prevent sogginess.
- Blend part of the soup for creamier texture.
- Adjust chili powder for desired heat.
- Garnish generously; presentation elevates the soup.
- Fresh lime juice at the end brightens flavors beautifully.
