Jalapeños and lime complement each other perfectly in this spicy Mexican classic. This recipe is from vegcooking.com
I’m not really big on the meat replacement products so sometimes I leave it out or substitute portabello mushrooms or something similiar to that.
*For a spicier soup, use 2 peppers and 1/4 cup hot sauce .
Ingredients: [‘olive oil’, ‘white onion’, ‘garlic cloves’, ‘serrano peppers’, ‘vegetable stock’, ‘vegan chicken’, ‘tomatoes’, ‘green chili sauce’, ‘lime juice’, ‘black pepper’, ‘cayenne pepper’, ‘cilantro’, ‘corn tortillas’]
Quantity of Ingredients: [“1 tablespoon olive oil”,”1 small white onion, thinly sliced “,”10 garlic cloves, minced “,”1 serrano peppers or 1 jalapeno pepper, seeded and thinly sliced “,”6 cups vegetable stock”,”12 ounces vegan chicken or 2 cups chopped portabella mushrooms”,”1 large tomatoes, peeled, seeded, and diced “,”2 tablespoons green chili sauce”,”1/3 cup lime juice, fresh “,” black pepper, to taste “,” cayenne pepper, to taste “,”1/3 cup cilantro, chopped “,”4 corn tortillas, cut into strips “]
Number of Servings: 4
Steps: [‘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.(see description).’, ‘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.’]