Easy Vegetarian Chicken Tortilla Soup


  • 1 bag of Garden Meatless Chick’n
  • 1 15 oz can of black beans
  • 1 can of fire roasted tomatoes
  • Half of a small green bell pepper chopped
  • 1 package of frozen corn kernal
  • 1 white onion chopped or substitute this for onion powder
  •  4 gloves of garlic
  • Fresh Cilantro for garnish & cooking
  • 1 cup of Cheddar or Colby Jack Cheese (Choose your favorite vegan cheese if you’re looking for dairy free.)
  • Sour Cream (You can use Cashew cream recipe for this)
  • 3 tbsp of Cumin
  • 3 tbsp of Chili Powder
  • Salt & Pepper to taste
  • Sprinkle of Cayenne pepper for kick
  • Tortilla Strips, Sliced Avocado, for serving.
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  1. In a large pot, brown chick’n & season with salt & pepper.
  2. Add the black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and 2 cups of water or your favorite Vegetarian chick’n broth.
  3. Cover and cook on low for 15 minutes.
  4. Once the soup is cooked thoroughly top soup with cheese of your choice and cover to let melt, 5 minutes more.
  5. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.