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–+ servings
vegan chicken tortilla soup recipe with avocado red pepper flakes lime juice and plant based sour cream

Vegan Chicken Tortilla Soup

By: Kelly Jensen
This vegan chicken tortilla soup recipe is a bright & fresh bowl of vegetables and topped with crunchy tortilla chips, lime &, avocado. A great plant-based option loaded with flavor and an amazing texture.
5 from 4 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, Lunch, Soup
Cuisine American, Mexican
Servings 8 servings
Calories 279 kcal

Equipment

  • Large Pot
  • Blender

Ingredients
  

For The Soup

  • 4 bell peppers or 6 poblano peppers
  • 1 tablespoon olive oil
  • 1 sweet onion diced
  • 6 cloves garlic diced
  • 2 jalapeño peppers seeded
  • 1 tablespoon chili powder
  • 2 28 ounce cans No-Salt-Added Diced Tomatoes
  • 4 cups Low Sodium Vegetable Stock
  • 14 ounces extra firm tofu shredded or ground
  • 1 14 ounce can black beans drained and rinsed
  • Himalayan Sea Salt and Pepper to Taste

For The Garnish

  • 1 lime juiced
  • 1 cup vegan sour cream
  • Crumbled tortilla chips
  • Cilantro chopped
  • Avocados sliced

Instructions
 

  • Turn on the oven broiler to low, and place the bell peppers directly under. Broil them for 3-4 minutes or so until skin begins to blister and blacken. Set aside to cool.
  • In large pot or Dutch Oven, heat the oil until it begins to shimmer. Add the garlic and onions and sauce for 5 minutes or so until soft.
  • To the soup pot, add the jalapeños, chili powder, tomatoes, stock, and bring to a simmer and cook for 15 minutes.
  • Once cool, remove the seeds from the bell peppers.
  • In a blender, combine the de-seeded bell peppers, tomato/veggie mixture and blend until smooth. Put mixture back into soup pot.
  • To the soup and black beans to the pot and heat. Tear a block of tofu into small bite-sized pieces, and add them to the soup. This is the chicken alternative I like to use. Taste, and add more salt or pepper if desired.
  • Serve with vegan sour cream, fresh lime juice, avocado slices, fresh cilantro, and tortilla chips. Refrigerate leftovers in an airtight container for up to 3 days.

Notes

How to Garnish Tortilla Soup

​This is one of my favorite soups, mostly because of all the tasty garnishes and toppings you can add!  Here are a few of my favorites:
  • Sliced Avocado - for added creaminess and texture!
  • Lime Wedges - to give the soup a wonderful acidity.
  • Green Onions - for a little spice and crunch, and a beautiful green color.
  • Plant-Based Sour Cream or Coconut milk/coconut cream - to give your dish a creamy finish.
  • Dried Chipotle Peppers or Pepper Flakes - Topping this dish with a little heat is a great way to get some spice in each bite.
  • Thin stips of tortillas - or homemade tortilla chips give added crunch!

Nutrition

Calories: 279kcalCarbohydrates: 37gProtein: 13gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 255mgPotassium: 588mgFiber: 7gSugar: 8gVitamin A: 2205IUVitamin C: 85mgCalcium: 64mgIron: 3mg
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