'chicken' and Lime Soup (Vegan)

Jalapeños and lime complement each other perfectly in this spicy Mexican classic. This recipe is from vegcooking.com I'm not really big on the meat replacement products so sometimes I leave it out or substitute portabello mushrooms or something similiar to that. *For a spicier soup, use 2 peppers and 1/4 cup hot sauce .

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 1  small  white onion, thinly sliced
• 10  garlic cloves, minced
• 1  serrano peppers or 1  jalapeno pepper, seeded and thinly sliced
• 6  cups  vegetable stock
• 12  ounces vegan chicken or 2  cups  chopped portabella mushrooms
• 1  large tomatoes, peeled, seeded, and diced
• 2  tablespoons green chili sauce
• 1⁄3 cup lime juice, fresh
•  black pepper, to taste
•  cayenne pepper, to taste
• 1⁄3 cup cilantro, chopped
• 4  corn tortillas, cut into strips

Directions

1. Heat the oil in a large saucepan, add the onion, garlic, and hot pepper, and cook for about 5 minutes, or until lightly browned.
2. Stir in the stock, Chickette, tomato, hot sauce, lime juice, pepper, and cayenne.
3. Simmer until the "chicken" is cooked, about 5 to 7 minutes. Stir in the cilantro and adjust the seasonings as needed.(see description).
4. While the soup is cooking, preheat the oven to 350°F Spread the tortilla strips on a baking sheet and bake for about 8 to 10 minutes or until lightly browned and crispy.
5. Top the soup with the tortilla strips.