Vegan Mexican Chicken Soup | Easy

chickpeas

🥗Healthier: lentils

💰Cheaper: white beans

Lentils are lower in calories and cook faster.

avocado

🥗Healthier: smashed peas

💰Cheaper: sour cream

Smashed peas maintain creaminess and are cost-effective.

Into a large pot add 10 cups of clean drinking water, 3 garlic cloves, 1 wedge of onion, and 3 bay leaves.

Add the yuca root and corn on the cob. Cover and cook over medium for about 10 minutes.

Then add the potatoes and zucchini.

*Optional* add 1/4 cup of white rice for a more filling soup.

After a few minutes add the rest of the vegetables along with 2 tbsp of vegan chicken bouillon or vegetable bouillon dissolved into the soup.

Cover and allow to cook for 15 more minutes until everything is tender and ready to eat.

For the 'chicken', rinse the jackfruit a few times until most of the brine taste washes away, then shred it.

Place the shredded jackfruit in a hot pan, add a few tsp of vegan chicken bouillon, fry with a bit of coconut oil and set aside.

Serve the vegetable soup into a bowl, add the jackfruit chicken, and top off with diced onions, chopped cilantro, avocado slices, and squeeze fresh lime juice. Serve with hot sauce and warm tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary