This Chick’un Tortilla Soup keeps things exciting with veggies, black beans, corn, and our versatile Shredded Chick’un Mix! You only need half the batch of Shredded Chick’un, so go ahead and shape half into your favourite Chick’un version, and flatten the other half to later chop into chunks for the soup.
Servings
6-8
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
-
Half batch Shredded Chick’un mix, prepared (see instructions)
-
1 Tbsp extra virgin olive oil
-
2 cloves garlic, peeled and minced
-
1 Spanish onion, diced
-
2 bell peppers, diced
-
1 can corn (12oz), drained
-
1 can black beans (19oz), drained and rinsed
-
1 can diced tomatoes (28oz)
-
1 Tbsp pickled jalapeños, diced (optional)
-
½ tsp salt
-
½ tsp pepper
-
1 Tbsp chilli powder
-
2 tsp cumin
-
1 tsp oregano
-
4 cups vegetable stock
-
2 cups water
-
4 medium sized tortillas, cut into small strips
-
½ cup vegan sour cream + more to serve
-
Zest and juice of one lime
-
Green onions, sliced for serving
Directions
- In a large pot, heat the olive oil over medium heat
Add the onions, peppers and garlic and cook 5 minutes
Add the corn, black beans, tomatoes, vegetable stock, water, tortilla strips and all the spices
Then, scoop out 2 cups of the soup and add to a blender with the sour cream, blend until smooth and creamy, pour back into soup
Bring the soup to a boil, then reduce the heat to a medium simmer and cook 5 minutes
Chop the baked Shredded Chick’un into chunks, then add it to the soup and simmer another 5 minutes
Add the lime juice and zest and stir
Serve with a dollop of sour cream on top and chopped green onions
Leave a comment