Vegan Mexican Chicken Soup

A confession: Alan and I went to the gym today for the first time in a while. So long in fact, that the front desk person mentioned it, “wow, you haven’t been here in a while!” So long that they had added some new equipment that I had no idea about, including an awesome Lifefitness Synergy 360. So long that I couldn’t find the door to the women’s locker room. Yes, that is true. They’d done a minor remodel and moved the door. Alan asked how long since we’d been there. More than 800 days (head hanging in shame)!

I’m not writing another “back to the gym” post. Heck I’ve done that already. Twice. It’s not like I am a total slouch. I run, I teach strength classes. And this is, after all, a Tuesday Food-day post. But it did feel good to get back (until tomorrow or the next day when I wake up so sore I can’t get out of bed).

Anyway…

Vegan Mexican Chicken Soup

While the weather outside is certainly not anywhere approaching cold, we are definitely getting the desert version of fall weather. Today it is windy and in the low 80s, with promises of low 70s tomorrow. Yes, I know. Brrrrrr.

I’ve been in a soup mood lately. My Butternut Squash, Sweet Potato, and Red Pepper Soup set me off on a search for soup recipes (a few of which I will highlight tomorrow in Weekly Reader). This one though, dates back long before I was vegetarian. It was easy and delicious to veganize, though, so it has stayed part of my repertoire for years.

Mexican Vegan Soup

Vegan Mexican "Chicken" Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Mexican
Serves: 8
Ingredients
  • 2 tablespoons olive oil
  • ½ cup onions chopped
  • 1 cup carrots, sliced
  • 2 potatoes, cut into cubes
  • 1 cup vegan chicken
  • 1 cup zucchini, chopped
  • chili peppers, chopped, to taste
  • 2 cups vegetable broth
  • ¼ cup lime juice
  • 2 cups water
  • 1 can white beans, rinsed and drained
  • Salt and pepper to taste
  • Optional:
  • Tortillas
  • Avocado
  • Cilantro
  • Lime slices
Instructions
  1. Preheat the olive oil over medium high heat
  2. Add the onions and cook until soft (about 5 minutes)
  3. Add the carrots, potatoes, and vegan chicken
  4. Cook and stir for about 5-8 minutes
  5. Add the zucchini and chili peppers, then add the broth, lime juice and water.
  6. Bring to a low boil.
  7. Add the beans then reduce the heat and simmer until the potatoes and carrots are tender.
  8. Serve with tortillas if desired
  9. Other condiments: Cilantro, Avocado, Lime, Salsa

Β Mexican Chicken Soup Vegan

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Comments

  1. says

    NAUGHTY!!!! NAUGHTY!!! LOL!!!! I am glad you finally made it back to the gym, however, when will you be going next? LOL!

    Ugh, I have a sad confession to make. I may work out religiously every single day, but… the second I mix up my routine I get CRAZY SORE and I have a feeling tomorrow… I am not going to be able to walk! I did this charity “race” – which was climbing 170 really steep flights of stairs up and down 10 times. I’ll let you know if I need a wheel chair tomorrow, LOL!
    GiGi Eats Celebrities recently posted..The Deck of DeathMy Profile

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