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.