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VEG Chick’n Tortilla Soup


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

Chick'n Tortilla Soup



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. Ladle soup into bowls. If desired, garnish with shredded cheese or sour cream.


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
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