Chicken tortilla soup without the chicken? Yes, it’s vegan magic—because plants can party too. This soup bursts with smoky, spicy goodness and crispy tortilla crunch. Then, a silky coffee pudding crashes the party with creamy, caffeine-infused sweetness. If you think vegan meals are bland, this combo will shut down that boring idea fast. It’s vibrant, comforting, and totally unexpected—like your favorite pair of heels that somehow go with everything. Ready to wow your taste buds and your Instagram followers? Let’s make this flavorful, fuss-free feast happen.
Chicken Tortilla Soup with Coffee Pudding
Now, the full recipe details in the same tone:
Ingredients
For Vegan Tortilla Soup:
- 1 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 jalapeño seeded and chopped
- 1 bell pepper diced
- 1 cup cooked shredded jackfruit chicken substitute
- 1 can 15 oz black beans, drained and rinsed
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla strips for garnish
For Coffee Pudding:
- 2 cups unsweetened almond milk
- 1/4 cup instant coffee granules
- 1/4 cup maple syrup
- 3 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, jalapeño, and bell pepper until softened.
- Add jackfruit, black beans, diced tomatoes, and vegetable broth.
- Stir in smoked paprika, cumin, salt, and pepper.
- Simmer soup for 25 minutes to meld flavors.
- Blend slightly if you want a smoother texture but keep some chunkiness.
- Whisk cornstarch into 1/2 cup almond milk until smooth.
- Heat remaining almond milk, coffee, and maple syrup in saucepan until hot.
- Slowly whisk in cornstarch mixture, stirring until pudding thickens (about 5 minutes).
- Remove from heat, stir in vanilla, and cool slightly.
- Serve soup garnished with crispy tortilla strips followed by chilled coffee pudding.
Notes
Nutritional Values (Per Serving)
Calories: 320Total Fat: 5g
Saturated Fat: 0.5g
Carbohydrates: 55g
Fiber: 12g
Protein: 14g
Vitamins and Minerals (Per Serving)
- Iron: 20%
- Calcium: 22%
- Vitamin A: 18%
- Vitamin C: 15%
- Magnesium: 16%
Additional Notes/Tips
- Add avocado slices for extra creaminess and flair.
- Swap jackfruit for shredded oyster mushrooms if preferred.
- Use gluten-free tortilla chips for allergy-friendly crunch.
- Chill pudding well before serving for best texture.
