Chicken Taco Soup
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
  • 1 medium onion, diced
  • 1 can black beans, drained and rinsed
  • 1 can mixed beans (or legumes of your choice)
  • 1 can diced tomatoes (aka strained tomatoes)
  • 1 jar passata
  • ½ cup frozen corn kernels
  • 1 package low sodium taco seasoning
  • 1 package vegan chick'n strips
  • optional: 1 can diced green chilis, handful of baby spinach
  • optional toppings: vegan sour cream, vegan cheese shreds, crushed tortilla chips, green onion
  1. Dice and saute onion. Cook until soft and translucent. (I bring them to almost caramelized but this is optional)
  2. Add 1 can black beans, 1 can mixed beans (or chili beans, or chickpeas, or whatever you like. I used chickpeas here but pinto beans, kidney beans and black eyed peas also work well), 1 can diced tomatoes with liquid, 1 jar passata, frozen corn kernels and package of taco seasoning.
  3. In a separate pan, cook vegan chick'n strips in oil until golden brown and slightly crispy. I like to pull them apart into even smaller shreds with my fingers before cooking - you might be surprised how realistic the texture can be with vegan products, it really is similar to shredded chicken!
  4. Add cooked chick'n strips and cook on medium-low heat covered, approximately 20 minutes. You can cook longer (you could definitely make this in a slow cooker) or eat as soon as its thrown together if you're hungry. Great either way. (I added a handful of baby spinach when it was done cooking for a nice dash of green but you could also add green onion, cilantro or leave out the green all together).
  5. Top with vegan sour cream, vegan cheese shreds and crushed tortilla chips.
Recipe by The Little Red Spoon at