Vegan Chicken Tortilla Soup
Savor the flavors of vegan chicken tortilla soup. A cozy, plant-based twist on a classic comfort food.
Servings: 4
Calories: 429kcal
Equipment
Ingredients
- 1 large poblano pepper (or 2 small peppers)
- 1 cup corn, fresh or frozen
- 6 corn tortillas, cut into strips
- 1½ cups soy curls
- 4 cups low sodium vegetable broth, divided
- 1 medium onion, diced
- 1 15 oz. can of diced tomatoes
- 1 4 oz. can of green chiles
- 1 15 oz. can of white beans, drained and rinsed (I used cannellini beans)
- ½ teaspoon chipotle powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 Tablespoon coconut aminos
- ¼ cup raw cashews, soaked or quick boiled to soften
- ⅔ cup soy milk, plain and unsweetened
- ¼ cup fresh cilantro, chopped
- salt to taste
- chopped green onion, sliced avocado, more fresh cilantro (optional toppings)
Instructions
- Preheat oven to 425°F (220°C). Place whole poblano peppers and corn kernels on a parchment-lined baking sheet. Roast for 10-15 minutes, turning halfway, until the peppers are blistered and the corn is lightly charred.
- Transfer peppers to a bowl and cover for 5 minutes to steam. Peel off the loose, blistered skin, remove the stem and seeds, and roughly chop. Cut corn off the cob if using fresh. Set aside.
- Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut tortillas into thin strips and spread them out evenly. Bake for 6–8 minutes, flipping halfway through, until golden and crisp. Set aside to cool.
- Soak soy curls in 1 cup of the low sodium vegetable broth for 10 minutes to rehydrate and soften. Set aside.
- In a large pot over medium heat, add a splash of broth or water (for oil-free cooking). Add the diced onion and sauté until translucent, about 4–5 minutes.
- Stir in roasted and chopped poblano pepper, diced tomatoes, green chilies, roasted corn, cumin, chipotle powder, garlic powder, pepper, and coconut aminos. Cook for 2–3 minutes to allow the flavors to meld.
- Add the white beans and 3 cups of low-sodium vegetable broth to the pot. Bring to a gentle boil, then lower to a simmer for 10 minutes.
- Carefully scoop 1 cup of the soup mixture (including some beans and broth) into a blender. Add the soaked cashews and soy milk. Blend until completely smooth and creamy.
- Pour the blended cashew mixture back into the pot. Stir well.
- Add the soy curls with soaking broth and simmer for another 10–15 minutes until the soup thickens slightly and the flavors deepen.
- Stir in chopped cilantro and taste to adjust seasoning if needed.
- Just before serving, add the soup to bowls and top with baked tortilla strips, green onions, sliced avocado, and extra cilantro if desired. Enjoy!
Notes
- Roast your poblanos. It’s worth the extra 10 minutes for that smoky, authentic flavor.
- Don’t skip the blending step: That’s what gives the soup its signature creamy texture, without the need for cream. When the hot soup is combined with the cold soy milk, the mixture should be at room temperature to prevent creating a vacuum in the bullet blender cup. If it's still hot, allow it to cool before blending, or use a blender with a vented lid.
- Leftovers/meal prep: Leftovers can be stored in an airtight container in the fridge for up to 4 days. You can freeze this soup for up to 3 months. Be sure to store the tortilla strips and cilantro separately, adding them just before serving.
Nutrition
Calories: 429kcal | Carbohydrates: 70g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 397mg | Potassium: 1374mg | Fiber: 16g | Sugar: 9g | Vitamin A: 648IU | Vitamin C: 57mg | Calcium: 248mg | Iron: 8mg
