'chicken' And Lime Soup (vegan)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 small 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 tomato, 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

Recipe

• 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.