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Chicken and Tortilla Soup Recipe

A vegan chicken and tortilla soup—zesty, hearty, smoky, and loaded with beans, corn, and tortilla strips.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • Olive oil: 2 tbsp
  • Onion: 1 large diced
  • Garlic: 4 cloves minced
  • Red bell pepper: 1 chopped
  • Jalapeño: 1 finely chopped
  • Black beans: 2 cans 15 oz each, drained and rinsed
  • Corn kernels: 1 cup
  • Diced tomatoes: 1 can 15 oz
  • Vegetable broth: 6 cups
  • Cumin: 2 tsp
  • Chili powder: 1 tbsp
  • Smoked paprika: 1 tsp
  • Salt: 1 tsp
  • Black pepper: 1/2 tsp
  • Lime juice: 2 tbsp
  • Tortilla strips: 2 cups baked or fried
  • Fresh cilantro: 2 tbsp chopped

Method
 

  1. Heat oil in pot over medium heat.
  2. Add onion, garlic, pepper, and jalapeño; sauté 8 minutes.
  3. Stir in cumin, chili powder, paprika, salt, and pepper.
  4. Add beans, corn, tomatoes, and broth; bring to boil.
  5. Simmer 25 minutes, stirring occasionally.
  6. Stir in lime juice.
  7. 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.