Chick’n Tortilla Soup


Super easy and so delicious! This filling soup is perfect for a chilly night.

6 cups  vegan chicken broth ( or water)
2 tbsp vegetable oil
1 large onion, diced
1 jalapeño,  chopped
1 clove garlic, minced
1 14 oz can diced fire roasted tomatoes
1 14 oz can corn
1 14 oz can black beans
1 tbsp chili powder
1/2 tsp Cajun seasoning
2 bags Gardein Chick’n Strips chopped/shredded (set sauce aside, will not be used in this dish)
1 lime
1 cup shredded vegan Mozzarella
1 avocado, diced
Tortilla chips

Preheat and add oil to a large sauce pan over medium heat. Add onion, jalapeño,  and garlic and cook for several minutes. Once onions are seen through,  add your broth and bring to a boil.
Once boiling, add tomatoes, beans,  and corn, and lower to medium heat. Add seasonings and stir well. Add chick’n.
Cook for about 10 more minutes. Lower heat, cut your lime and squeeze the juice into the soup. Chop up as much cilantro as you prefer and add to soup.
Spoon into bowls, add avocado and cheese upon serving, and crumble tortilla chips into soup before eating.