1 Tbsp. olive oil
1 small white onion, thinly sliced
10 garlic cloves, minced
1 serrano or jalapeño pepper, seeded and thinly sliced
6 cups vegetable stock
12 oz. vegan chicken
1 large tomato, peeled, seeded, and diced
2 Tbsp. green hot sauce
1/3 cup fresh lime juice
Black pepper, to taste
Cayenne pepper, to taste
1/3 cup chopped fresh cilantro
4 corn tortillas, cut into strips
• Heat the oil in a large saucepan, add the onion, garlic, and hot pepper, and cook for about 5 minutes, or until lightly browned.
• Stir in the stock, Chickette, tomato, hot sauce, lime juice, pepper, and cayenne. Simmer until the “chicken” is cooked, about 5 to 7 minutes. Stir in the cilantro and adjust the seasonings as needed.*
• 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.
• Top the soup with the tortilla strips.
*For a spicier soup, use 2 peppers and 1/4 cup hot sauce .
Makes 4 to 6 servings