Vegan Chick’n Tortilla Soup
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.
say hello to your new favorite soup
Dried chiles, roasted tomatoes, onions, jalapeño and garlic and herbs build the base of this delicious and hearty soup while canned veggies make it easy and effortless! And those crispy tortilla strips? They’re downright addicting! Say hello to your new favorite winter soup!
Grab a drink and let’s to making some delicious Vegan Chick’n Tortilla Soup!
what is tortilla soup?
Tortilla soup is a traditional Mexican soup made of fried corn tortilla pieces submerged into a broth of tomato, garlic, onion, and dried chiles. It is typically served or garnished with cheese, avocado, and sometimes sour cream. While my version may not be the most authentic tortilla soup recipe, it certainly builds on flavor and is reminiscent of its traditional counterpart!
how to make vegan chick’n tortilla soup
As mentioned above, this may not be the most authentic rendition of tortilla soup, but it’s delicious and reminiscent of classic tortilla soup! Here’s how to make the best tortilla soup:
- Rehydrate Chiles
- Char the tomatoes, onions, garlic and jalapeño
- Blend the charred tomatoes and vegetables with corn tortillas
- Cook the chick’n pieces
- Simmer the soup
- Prepare tortilla strips
your new favorite winter soup?
I hope you love this Vegan Chick’n Tortilla Soup as much as I do! If you give this recipe a try, make sure to snap a photo or get a video of your comforting, delicious, and warming bowls, and share ’em to Instagram! Don’t forget to tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing all your recreations of my recipes! Til next time, friends!
- 2 dried California Chiles, seeds removed
- 2 dried guajillo chiles, seeds removed
- 1 dried chipotle chile, seeds removed
- 6 TBS avocado oil, divided
- 2 LBS tomatoes, cut in half
- 1 large white onion, quartered
- 10 cloves garlic, peeled
- 1 jalapeno, deveined and cut in half
- 4 (6-inch) charred corn tortillas, roughly chopped
- 2 TBS Mexican oregano
- 1 TBS ground cumin
- 1 tsp kosher salt
- 8 oz vegan chick’n strips
- 4 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
- 1 cup vegetable oil, for frying
- 6 (6-inch) corn tortillas, cut into thin strips
- 1 TBS ancho chile powder
- 2 teaspoons kosher salt
- Crumbled or shredded vegan cheese
- Thinly sliced avocado
- Fresh chopped cilantro
- Thinly sliced radish
- Thinly sliced jalapeno
- Lime wedges
- 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 the chiles and place in a high-powered blender – this is your soup base. Set aside.
- 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 with the rehydrated chiles. 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 diced 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 plates 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!