Chick’n Tortilla Soup

This recipe was developed by Chef Chris Matthews at Northern Michigan University during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 8
Serving size: 8 ounces

Ingredients

1/2 gallon Vegetable Stock
1/2 cup Green Chiles
6 ounces Roux, prepared (flour, vegan butter)
8 Corn Tortillas , fried
1 Onion, diced
2 Bell Peppers, diced
2 cups Corn
2 cups Black Beans
2 cups Moocho Cheddar Shreds
8 ounces Tofurky Chick’n

Garnish
1/2 cup Green Onions
1/2 cup Cilantro
1 Avocado

Preparation

1. Combine vegetable stock and blended green chiles.
2. Thicken with roux.
3. Sautee onions, peppers, black beans, and corn.
4. Place onions, peppers, black beans, corn, Moocho Cheddar Shreds, Tofurky Chick’n, and fried corn tortilla strips in a bowl.
5. Ladle vegetable stock into bowl.
6. Garnish with green onions, cilantro, and avocado.