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Spicy Mexican Chicken Soup Recipe

This vegan “chicken” soup features spicy Mexican flavors, smoky chilies, hearty vegetables, and a warming plant-based broth.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 can jackfruit or vegan chicken substitute shredded
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper chopped
  • 2 medium carrots diced
  • 2 stalks celery chopped
  • 1 cup corn kernels fresh or frozen
  • 1 can diced tomatoes 14 oz
  • 4 cups vegetable broth
  • 1 tsp smoked paprika
  • 1 tsp chili powder adjust to taste
  • ½ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • Fresh cilantro lime wedges, and avocado for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onions, garlic, and bell pepper until soft and fragrant (5 minutes).
  3. Add carrots, celery, corn, and shredded jackfruit; stir to coat.
  4. Sprinkle smoked paprika, chili powder, cumin, salt, and pepper; toast spices for 1–2 minutes.
  5. Add diced tomatoes and vegetable broth; bring to a boil, then simmer 20 minutes.
  6. Optional: Blend half the soup for creamy texture, leaving the rest chunky.
  7. 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.