This soup is a step up from the stuff I was making way back when, for sure, and it takes less than an hour from start to finish. I added lots of onions, bell peppers and fresh lime juice, plus some vegan chicken—which gets more and more realistic every day. But if you’re avoiding gluten, ditch the faux meat and just enjoy a delicious, veggie-loaded tortilla soup instead! —AS
SERVES 4 TO 6
1 tbsp (15 ml) oil
4 cloves garlic, minced
1 large onion, diced
1 large bell pepper, diced
2 medium tomatoes, diced
4 cups (945 ml) vegetable broth
2 limes, freshly juiced (about ⅓ cup [80 ml] juice)
1 bay leaf
1 tsp chili powder
1 tsp ground cumin
1 tsp salt
½ tsp cayenne
½ tsp smoked paprika
4 oz (113 g) vegan chick’n (Any meat-free variety that you prefer works just fine! I like Chick Seitan.)
FOR SERVING
Tortilla chips
Freshly chopped cilantro
In a large pot, heat the oil over medium heat. Sauté the garlic, onion and pepper until softened. Add your tomatoes, veggie broth, lime juice, bay leaf, spices and vegan chik’n. Simmer, stirring occasionally, for 30 to 40 minutes. When ready, serve with tortilla chips and cilantro. This soup keeps for about a week in the fridge.