Vegan Chick’n Tortilla Soup

Vegan Chick’n Tortilla Soup

Vegan Chick’n Tortilla Soup is a protein-dense dish that will be a crowd favorite. Made with lentils, black beans, sweet potato and more! You can substitute the vegan chick’n strips for jackfruit or chickpeas. This recipe makes a lot of soup, so it’s perfect for a potluck or meal prepping for the week!


Serves: 6-8 Time: 60-70 minutes

Vegan Chick’n Tortilla Soup

  • 1 package Morning Star Chick’n Strips
  • 1/2 yellow onion, diced
  • 1 jalapeño, diced (optional)
  • 4 garlic cloves, minced
  • 1 zucchini, small dice
  • 2 small or 1 medium sweet potato, small dice
  • 1 cup red lentils
  • 6 cups vegetable broth
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained & rinsed
  • 14 oz. crushed tomatoes
  • 1 can diced tomatoes with chiles
  • 4 Tbs adobo sauce
  • 1 lime, juiced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 1/4 cup cilantro, minced (optional)
  • 1 avocado, sliced
  • Vegetable oil for cooking
  • Tortilla strips for topping


  1. Begin by preparing your vegetables and draining your beans & corn.
  2. In a large stock pot, set heat to medium.
  3. Once hot, add just enough oil to lightly coat the bottom of the pan and begin sautéing the onion and jalapeño. Cook for 5 minutes.
  4. Then, add in the garlic and stir for another 2-3 minutes or until fragrant.
  5. Next, add the black beans, corn, diced tomatoes, and crushed tomatoes. Stir for 2-3 minutes before adding the adobo sauce, lime, cumin, chili powder, and black pepper.
  6. Then, add in the lentils and sweet potato. Stir for a minute before adding the vegetable broth.
  7. Bring the soup to a low boil, then reduce heat to low, cover and simmer for 20-30 minutes or until the sweet potatoes are soft.
  8. Once the soup is cooked, serve hot and top with cilantro, avocado, and crispy tortilla strips or tortilla chips.
  9. Store leftovers in the refrigerator for up to 4-5 days, or freeze the batch for 2 weeks.

Nutrition Information

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