Easy Plant-Based Chicken Rice and Lime Soup Recipe

This recipe was published on 1/7/2019.

The measurements below are enough soup for three people. 
You can easily double the ingredients to serve up to six.

Ingredients (serves 3)

• 1 tablespoon olive or coconut oil

• 1 small onion, chopped

• 3 garlic cloves, minced

• 2 stalks of celery, diced

• 1/2 teaspoon cumin

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon oregano

• 1/2 teaspoon salt

• 14.5 oz can diced tomatoes

• 4 cups of vegetable broth

• 9 oz plant-based chicken, thawed (I used the Beyond Meat brand)

• 1/2 juice of lime

For serving:

• 2 avocados

• 1/2 cup cilantro

• Red chili flakes (if you want a little heat)

• Cooked rice (about 4 cups)

Instructions:

1. In a medium pot, sauté the onions and garlic for three minutes on medium heat, stirring occasionally.

2. Stir in celery, cumin, smoked paprika, oregano and salt.

3. Cook for three more minutes.

4. Next, add diced tomatoes and broth and bring them to a boil.

5. Chop plant-based chicken into bite-sized pieces.

6. Once boiling, mix in plant-based chicken, cover and cook for five more minutes.

Note: The plant-based chicken is already cooked, so you only need to warm for about five minutes.

Don’t overcook it, because it will affect the texture.

To Serve:

Squeeze in lime juice (about 2 teaspoons) and adjust seasoning, if necessary.

Top the soup with chopped avocado, cilantro, red chili flakes and rice.

Check out the full recipe tutorial below…

Recipe adapted from Laura in the Kitchen's recipe