Creamy Beyond Chicken Tortilla Soup

A couple weeks ago, I stumbled across an omni recipe for Lime-Chicken Soup from on Instagram. One of the gazillion fitness people I follow posted it and it looked amazing! Well, except for the chicken, obviously. With just a couple of tweaks, I was able to turn it into a delicious vegan dish that I couldn't wait to blog! Mac took a dump. It's been in the shop ever since. In fact, I'm on Jeff's laptop as we speak...grrrrrr.

ANY-HOO, in the meantime I veganized another recipe from the same source and since it's fresh in my head, I'm posting that one first! It was SO. GOOD. And considering how meaty and dairy-y it was, it was remarkably easy to veganize. Hooray!

This recipe serves 4 really hungry folks or 6 people not quite at the hangry phase of hunger.

Total Time: 30-35 minutes.

Ingredients for the soup:

1 Tbsp canola oil
1 medium yellow onion, chopped
3 cloves fresh garlic, finely minced
1 jalapeño, seeded and chopped
4 C no-chicken or vegetable broth (I use Better Than Bullion No-Chicken base and highly recommend it!)
1 tsp of each chili powder, cumin, and paprika
Sea salt and freshly ground black pepper, to taste
1 package grilled Beyond Chicken, Mojo style (recipe below)
2-10 oz cans organic diced tomatoes with green chilies
1-1/3 cups non-dairy milk (I used soy, but almond, cashew, rice or hemp milk would be just fine too)
1/3 C masa harina* (corn flour)
1-15 oz can organic black beans, drained and rinsed
1-15 oz can organic pinto beans, drained and rinsed
1 C frozen organic corn
2/3 C cashew cream (recipe below)

For the Mojo Beyond Chicken:
1 package Beyond Chicken grilled strips, shredded
2 Tbsp olive oil
1/4 C orange or tangerine juice, either fresh or out of the fridge – just make sure it's not from concentrate
1/4 C fresh lime juice, or juice of 2 limes
2 large garlic cloves, minced
1 tsp dried oregano
1 tsp cumin
1/4-1/2 tsp sea salt
1/4-1/2 tsp black pepper

For the Cashew Cream:
1/2 C raw cashews, preferably soaked
1/2 C hot water

For serving:
Vegan sour cream, diced avocados, cilantro, lime wedges and organic corn tortilla chips. You could melt some vegan shredded cheese on top too, but I don't think it needs it.


Directions for the Mojo "Chicken" (do this first):
Pre-heat your oven at 400°F. Shred all pieces of "chicken" into 1-2" shreds, place into a medium-sized baking dish. In a small bowl mix all marinade ingredients together, then pour over the top of the shredded Beyond Chicken. Toss so that all pieces are coated. Set aside for a few minutes while you make your cashew cream and prep the veggies for the soup.

Marinated Beyond Chicken

Cashew Cream:
Ideally, your cashews will have been soaked for at least two hours. If not, no worries. Just place in high-speed blender (like Vitamix) and add 1/2 C hot water and turn on high until completely smooth. Set aside and go back to your "chicken."

Put the marinated chicken into the oven and bake for 20-30 minutes, tossing once or twice to make sure all sides get nice and crispy. Not burnt though! Once finished, remove from oven and set aside.

Mojo Beyond Chicken, YUM!

Now, for the soup:
Heat canola oil in a large pot over medium heat. Once hot, add onion, jalapeño and and a pinch of salt and sautée 3-4 minutes, adding garlic during last 30 seconds of cooking. Add no-chicken or veggie broth, chili powder, cumin, paprika and season with salt and pepper to taste. Bring to a boil, then reduce heat to medium-low, cover pot with lid and gently boil for about 10 minutes. Stir in diced tomatoes with green chilies to pot.
Then, in a large measuring cup or small bowl, whisk together non-dairy milk and masa harina until well blended. Pour mixture into pot and cook, stirring frequently, until mixture boils and thickens slightly (it won't thicken much). Add black beans, pinto beans and corn. Then stir in cashew cream and cook until heated through.
Serve warm topped with mojo Beyond Chicken, a dollop of sour cream, avocados, cilantro, limes and tortilla chips and get ready to have your mind blown! 

*If looking to make this gluten free, be sure the masa harina you're using is labeled as gluten-free, same with the tortilla chips. Masa harina can be found in the bulk section or Latin section of the grocery store.

SO GOOD!! For reals! 


  1. This looks so yummy and mouth watering. It is a perfect meal for lunch or dinner time. All the ingredients are so healthy and nutritious as well as filling for the appetite. Thanks for sharing.


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