‘Chicken’ & Lime Soup

5.0 (1 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind