Vegan Chicken Tortilla Soup

Serves about 3 people!

Ingredients

  • 3 tomatoes
  • 4-6 oz shredded oyster mushrooms or vegan chicken substitute
  • 2-3 tbsp freshly squeezed lime juice
  • ½ onion, coarsely chopped
  • 3 chipotle peppers from can in adobo sauce
  • 1-2 tbsp adobo sauce from can (depends on how spicy you want it)
  • 1 tsp oregano leaves
  • ¼ tsp ground thyme or ½ tsp thyme leaves
  • ½ tsp ground cumin
  • 1 tbsp chopped garlic
  • 1-1 ½ cup of water or vegetable broth
  • 1 cube vegan “Not Chicken” bouillon cube or similar vegan bouillon (can exclude if using vegetable broth)
  • 3 bay leaves
  • 1 15 oz can black beans, drained
  • 1 15 oz can corn, drained
  • Salt as needed
  • Optional: cilantro, cheese, sour cream, avocado, tortillas

Instructions

  1. Roast your tomatoes however you prefer doing that. I stick mine in the oven on the broil setting for about 10-15 minutes until the skin is charred black and easy to peel off. If you have a gas stove or something or a grill, do you, but that’s how I do it.
  2. While your tomatoes are roasting, prepare your chicken substitute. If it’s oyster mushrooms, pan fry your shredded mushrooms for about 7-8 minutes or until they get just a little char on them.
  3. After your tomatoes have roasted, peel the skins off and put them into a blender, along with the lime juice, onion, chipotle peppers, adobo sauce, oregano, thyme, cumin, and garlic, and blend into a smooth pulp. You’re looking for, like, a very smooth consistency.
  4. Into an accommodating saucepan or pot, add the tomato-peppers blender mixture, chicken or mushrooms or whatever, water and bouillon or broth, bay leaves, beans, and corn. Mix together and bring to a boil. Once it’s brought to a boil, reduce to a light simmer and simmer for about 10-15 minutes.
  5. Serve with your favorite tortilla soup fixins and enjoy!

Recipe notes/tips

  • If you're like me and you often fuck up and forget to buy cumin, substituting it with ¼ tsp ground cinnamon actually works in a pinch. You can also use ½ ground coriander seeds.
  • IMPORTANT! If you're making it for a gluten intolerant or celiac person, do not use Better than Bouillon. This company is not gluten-free. Use the Edward and Sons for that!