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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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 cup corn kernels fresh or frozen
  • 1 cup plant-based “chicken ” shredded
  • 4 cups vegetable broth
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 4 corn tortillas cut into strips and lightly toasted
  • 1/4 cup fresh cilantro chopped
  • Juice of 1 lime

Method
 

  1. Heat olive oil in a large pot; sauté onion, garlic, and bell pepper for 4–5 minutes.
  2. Add corn, vegan “chicken,” chili powder, and cumin; stir 2 minutes to release aromas.
  3. Pour in vegetable broth; bring to boil, then simmer 15–20 minutes for flavors to blend.
  4. Season with salt, pepper, and lime juice; stir in fresh cilantro.
  5. 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.