Chicken And Lime Soup Vegan Recipe

Name: Chicken And Lime Soup Vegan
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: 1 tbsp olive oil; 1 large white onion; 3 cloves garlic; 2 serrano peppers; 6 cups vegetable broth; 1 cup cooked vegan chicken strips; 1 (14.5 ounce) can diced tomatoes; 1/4 cup green chili sauce (optional, for extra spicy); 1/4 cup lime juice; 1/2 tsp black pepper; Cayenne Pepper; 1/4 cup chopped fresh cilantro (for garnish); corn tortilla strips (optional, for garnish); 1/2 tsp cumin; 1 (15 ounce) can whole kernel corn; 1 (15 ounce) can black beans; optional mushrooms; 1/4 tsp salt (or to taste); avocado slices (optional, for garnish); lime wedges (optional, for garnish)

A vibrant and zesty Mexican-inspired soup bursting with flavor! Jalapeños and lime create a perfect spicy-citrus combination in this hearty vegan recipe. Easily customizable – feel free to add portabello mushrooms or your favorite veggies for extra depth. Spice level adjustable to your liking. Get ready for a delicious and satisfying meal in just 40 minutes!

Prep Time 15 mins

Cook Time 40 mins

Calories 115.8 kcal

Protein 5g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken And Lime Soup Vegan

1 tbsp olive oil
1 large white onion
3 cloves garlic
2 serrano peppers
6 cups vegetable broth
1 cup cooked vegan chicken strips
1 (14.5 ounce) can diced tomatoes
1/4 cup green chili sauce (optional, for extra spicy)
1/4 cup lime juice
1/2 tsp black pepper
Cayenne Pepper
1/4 cup chopped fresh cilantro (for garnish)
corn tortilla strips (optional, for garnish)
1/2 tsp cumin
1 (15 ounce) can whole kernel corn
1 (15 ounce) can black beans
optional mushrooms
1/4 tsp salt (or to taste)
avocado slices (optional, for garnish)
lime wedges (optional, for garnish)

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How to Make Chicken And Lime Soup Vegan

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and jalapeños; cook for another 2 minutes until fragrant. (If making extra spicy, add 2 jalapeños and 1/4 cup hot sauce here).
Stir in the vegetable broth, lime juice, and cumin. Bring to a boil.
Add the corn, black beans, and optional mushrooms (if using). Reduce heat and simmer for 20 minutes, allowing the flavors to meld.
Season with salt and pepper to taste. If desired, garnish with fresh cilantro, lime wedges, and avocado slices before serving.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

11g

Fat

Carbs

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Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Vegetarian Proteins Bean & Lentil Recipes The Americas Mexican Healthy Vegetarian Vegan Gluten Free Fall Recipes One Pot Meals

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