Vegan Chick'n Tortilla Soup

Ashley

Perfectly spiced and oh-so-satisfying, this Vegan Chick'n Tortilla Soup comes together effortlessly, yet builds on flavor with the help of dried chiles, spices and charred corn tortillas as the base of the broth! Easy and warming, it's the perfect weeknight winter soup.

5 from 2 votes

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Prep Time 10

Cook Time 45

Total Time 55

Course Vegan

Cuisine Mexican-Inspired

Servings to 8

Ingredients

SOUP:

2 dried California Chiles seeds removed
2 dried guajillo chiles seeds removed
1 dried chipotle chile seeds removed
6 TBS avocado oil divided
1 LB tomatoes cut in half
1 large white onion quartered
10 cloves garlic peeled
1 jalapeño deveined, deseeded, and cut in half
2 6-inch charred corn tortillas, roughly torn
3 tablespoons Mexican oregano
4 teaspoons ground cumin
1 tsp kosher salt plus more to taste
8 oz vegan chick’n strips
6 cups vegan chick’n broth or vegetable broth
1 28 oz can fire roasted diced tomatoes
3 cups frozen corn defrosted
1 15 oz can of black beans, drained and rinsed

TORTILLA STRIPS:

1 cup vegetable oil for frying
6 6-inch corn tortillas, cut into thin strips
1 TBS ancho chile powder
2 teaspoons kosher salt

FOR SERVING, OPTIONAL:

Crumbled or shredded vegan cheese
Thinly sliced avocado
Fresh chopped cilantro
Thinly sliced radish
Thinly sliced jalapeno
Lime wedges

Instructions

Place the dried chiles in a bowl and fill with enough hot water to cover the chiles by about an inch. Set aside to rehydrate for 10 minutes. Drain and set aside.
Meanwhile, heat 3 tablespoons of avocado oil in a medium soup pot over high heat. Once the oil is hot, add the tomatoes, onion, garlic cloves, and jalapeno. Cook, without stirring, until the bottom sides of the tomatoes and vegetables are partially blistered around the edges, 3 to 4 minutes. Give it a good mix and continue to cook for another 5 to 6 minutes, until they’re charred on most of their sides and softened. Place the charred tomatoes and vegetables in the high-powered blender along with the rehydrated chiles and corn tortillas. Season with the oregano, cumin, and salt, and blend on high until smooth. Taste and adjust seasonings if necessary. Set aside.
In the same soup pot, heat the remaining 3 tablespoons of avocado oil over medium heat. Once the oil is hot, add the chick’n strips and cook, stirring frequently, 3 to 5 minutes, until the chick’n pieces are slightly crisped around the edges. Carefully pour the base of the soup into the pot along with the broth, mixing to combine. Add the fire roasted tomatoes along with their juices and mix to combine. Increase heat to high and bring to a simmer. Once at a simmer, reduce the heat to low, cover and continue to simmer for 15 to 20 minutes.
Meanwhile, prepare the tortilla strips. Heat the vegetable oil in a medium skillet over high heat. You’ll know the oil is hot enough when you place a tortilla strip into the oil and it starts to sizzle immediately. Once the oil is hot enough, fry the tortilla strips, mixing occasionally, until golden brown and crispy, 4 to 5 minutes. Transfer the crispy strips to a paper towel lined plate and immediately season them with the salt and chile powder.
Add the corn and black beans to the soup, mixing to combine. Increase the heat to medium and cook uncovered, stirring occasionally, another 8 to 10 minutes, until the black beans are heated through.
Serve the soup immediately and garnish with preferred toppings. Enjoy!