Description

This Chicken Tortilla Soup is a comforting and flavorful meal combining lean chicken breast, fresh vegetables, and zesty spices with plant-based cheese (plant-based) and crispy tortilla strips. Perfect for a quick weeknight dinner or feeding a crowd, it offers a balanced, nutritious, and customizable dish that delivers vibrant textures and tastes to warm you up.

Ingredients

Scale

Proteins and Broth

2 cups diced chicken breast
4 cups chicken broth (natural)
1 tablespoon vegetarian Worcestershire sauce (natural)

Vegetables and Aromatics

2 cups fresh diced tomatoes
1 medium onion, chopped
3 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice

Spices

1 teaspoon ground cumin
1 teaspoon chili powder (natural)
Pinch of salt

Toppings

1 cup plant-based cheese (plant-based), shredded or crumbled
1 cup crispy tortilla strips (made from corn tortillas)

Optional Additions for Variations

Diced jalapeños (to taste)
Corn, bell peppers, or zucchini (1 cup mixed, optional)
Smoked paprika (1/2 teaspoon)
Fresh parsley or basil instead of cilantro
Avocado cubes (for garnish)
Plant-based sour cream (for garnish)

Instructions

Sauté Aromatics: Heat a splash of olive oil in a large pot over medium heat. Add chopped onions and minced garlic, cooking for 3 to 5 minutes until they are soft and fragrant, releasing their full aroma.
Cook the Chicken: Add the diced chicken breast to the pot and sauté until the pieces turn white and begin to brown slightly, sealing in the juices and ensuring tender chicken.
Build the Broth: Pour in the chicken broth (natural), then add fresh diced tomatoes, vegetarian Worcestershire sauce (natural), ground cumin, chili powder (natural), and a pinch of salt. Stir to combine, bring to a gentle simmer, and let the flavors meld for 20 minutes.
Add Fresh Herbs: Stir in the chopped cilantro and squeeze in the lime juice toward the end of cooking to maintain their vibrant freshness and bright flavors.
Serve with Toppings: Ladle the soup into serving bowls and generously sprinkle with crispy tortilla strips and plant-based cheese (plant-based) to add texture and creamy richness.

Notes

Use bone-in chicken for a deeper, richer broth flavor.
Toast spices gently before adding them to unlock their full aroma and warmth.
Make fresh tortilla strips by cutting corn tortillas into thin strips and toasting them with a bit of oil for extra crunch.
Adjust soup consistency by adding more broth for a thinner soup or simmer uncovered to thicken it.
Add avocado cubes or a dollop of plant-based sour cream for additional texture and flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizers
Method: Stovetop
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 280
Sugar: 4g
Sodium: 650mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 28g
Cholesterol: 65mg

Keywords: Chicken Tortilla Soup, plant-based cheese, gluten free, easy soup, healthy dinner, vegetarian option