'chicken' and Lime Soup (Vegan) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Jalapeños and lime complement each other perfectly in this spicy Mexican classic. This recipe is from I'm not really big on the meat replacement products so sometimes I leave it out or substitute portabello mushrooms or something similiar to that. *For a spicier soup, use 2 peppers and 1/4 cup hot sauce . Ingredients:
1 tablespoon olive oil |
1 small white onion, thinly sliced |
10 garlic cloves, minced |
1 serrano peppers or 1 jalapeno pepper, seeded and thinly sliced |
6 cups vegetable stock |
12 ounces vegan chicken or 2 cups chopped portabella mushrooms |
1 large tomato, peeled, seeded, and diced |
2 tablespoons green chili sauce |
1/3 cup lime juice, fresh |
black pepper, to taste |
cayenne pepper, to taste |
1/3 cup cilantro, chopped |
4 corn tortillas, cut into strips |
Directions:
1. Heat the oil in a large saucepan, add the onion, garlic, and hot pepper, and cook for about 5 minutes, or until lightly browned.
2. Stir in the stock, Chickette, tomato, hot sauce, lime juice, pepper, and cayenne.
3. Simmer until the chicken is cooked, about 5 to 7 minutes. Stir in the cilantro and adjust the seasonings as needed.(see description).
4. While the soup is cooking, preheat the oven to 350°F Spread the tortilla strips on a baking sheet and bake for about 8 to 10 minutes or until lightly browned and crispy.
5. Top the soup with the tortilla strips.
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