Vegan Mexican Chicken Tortilla Soup

Total time55 min

Prep time15 min

Cook time40 min

This bowl of soup builds its flavor from a base of sautéed onion and red bell pepper, fresh garlic, and minced jalapeño, all warmed through with cumin, chili powder, smoked paprika, and oregano until fragrant. Fire-roasted diced tomatoes and hearty black beans simmer together into a rich, deeply spiced broth that carries plenty of smoky, savory depth in every spoonful. Crisp corn tortilla strips, baked until golden at the edges, add the perfect crunch on top, while creamy avocado and a scatter of fresh cilantro bring brightness and balance. A squeeze of lime at the table ties the whole bowl together with a citrusy lift. It's a comforting, well-spiced soup that fits neatly into a vegan kitchen, whether you're cooking for a weeknight dinner or meal-prepping a batch for the week ahead.

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Ingredients

4 servings

For the soup

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 jalapeño, seeded and minced
2 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp dried oregano
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (15 oz) black beans, drained and rinsed
4 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 ½ lb boneless, skinless chicken breasts
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For the tortilla strips

4 small corn tortillas, cut into ¼-inch strips
1 tbsp extra virgin olive oil
¼ tsp salt

For serving

1 ripe avocado, sliced or diced
¼ cup fresh cilantro, roughly chopped
2 limes, cut into wedges
1 jalapeño, thinly sliced (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, turning once halfway through, until crisp and lightly golden at the edges. Set aside.
2
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.

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