VEG Chick’n Tortilla Soup


Chick'n Tortilla Soup

A nourishing meal in a bowl, made with plant-based chick’n and served with corn. 


IF frozen, haw completely in fridge. Empty soup bag into a pot. Add 8 c. water (Split Orders add 4 c. water). Cover and bring to a boil over high heat. Stir in chick’n and tortilla strips. Cover, reduce heat, and simmer 15 min, stirring occasionally, until heated through, adding a little water if necessary. Season with salt and pepper if desired. Ladle soup into bowls and garnish with shredded cheese, diced avocado, or sour cream if desired. Serve with corn (included).


Plant-based chick’n strips, corn tortillas, diced onion, diced tomatoes, vegetable broth, mild green chiles, garlic, fresh cilantro, vegetable bouillon, chili powder, cumin, oregano, salt, pepper

Nutrition Facts

6 Servings Per Main Dish

Amount Per Serving
Calories 325
Total Fat 8g
Saturated Fat 3g
Cholesterol 83mg
Sodium 1083mg
Total Carbohydrate 38g
Fiber 7g
Sugar 9g
Protein 28g
Weight 6 kg