Vegan Soyrizo and Chicken Soup: Meatless Monday

As fall finally approaches, my thoughts turn to cooler weather, falling leaves, my autumn racing plans, and delicious soup recipes. This vegan soyrizo and chicken soup is one of my favorites so I’m happy to serve it up again, so to speak, for Meatless Monday.

In all honesty, here in the Southern California desert, it’s hard to believe that fall and cooler weather are just around the corner. After a little bit of a cooldown around Labor Day, the temperatures have soared again. Yesterday the high was 115 and the humidity rolled in again this morning, making my run more challenging than I wanted.

But, optimism (I’m a glass half full type) or the knowledge that eventually it has to cool off, leads me to share this vegan soyrizo and chicken soup recipe with you today.

Vegan Soyrizo and Chicken Soup

This soup was, as are many of my favorite recipes, one of those “what’s in the pantry?” type of meals. I’m not a great meal planner, but I think that works to my benefit because “throwing things together” often results in something delicious.

In this instance, the pantry (or freezer) contained a half package of Soyrizo (vegan chorizo), Beyond Meat vegan chicken strips, and some veggies. Good enough! I’m sure you’ll love it!

Vegan Soyrizo and Chicken Soup

 

Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Vegan

Author: Debbie

Recipe type: Vegan

Cuisine: Vegan

Serves: 4 servings

Ingredients

• 2 tablespoons avocado oil
• ½ cup onion, chopped
• 2-3 cloves garlic, minced
• 1 jalapeno or serrano chili, minced
• ½ package Soyrizo (or any vegan chorizo brand)
• 1 cup Beyond Meat chicken strips, cut in about half
• 2 cups vegetable broth
• 1 cup water
• 2 medium potatoes, peeled and cut into chunks
• 1 can white beans, rinsed and drained
• ½ cup corn
• Salt/Pepper to taste
• Avocado
• Cilantro
• Tortillas

Instructions

1. Heat oil over medium heat.
2. Add onion, garlic and chiles and cook until the onion is soft (several minutes)
3. Add the Soyrizo. As it cooks, use a spoon to break it up. Cook for several minutes.
4. Add the Beyond Meat Chicken and cook for several more minutes.
5. Add the broth and water. Bring to a boil.
6. Add the potatoes and beans. Return to a boil, then reduce to simmer. Add a little more water if necessary for a soupy but not too thick consisency.
7. Add the corn, salt and pepper.
8. Simmer until the potatoes are tender.
9. Serve with avocado, cilantro and tortillas.

Notes

Vegan

3.5.3208

What’s your favorite soup? Is it soup season where you are? It’s still hot here, but I’m eating soup anyway!

Weekly Linkups

My weekly linkups! Please stop by and check out all of the great recipes, workouts, and information that all these awesome bloggers share every week!

Meatless Monday with Sarah and Deborah
Meatless Monday with Annmarie  and Dixya
Tuesdays on the Run with Marcia, Erika, and Patty
Inspire Me Monday with Janice
Wild Workout Wednesday with Annmarie, Jen, and Nicole
The Plant-Based Potluck Party with Deborah
The Running Coaches’ Corner with Rachel, Lora Marie, Marc, and Me!
Friday 5 2.0 with Rachel and Lacey and Meranda
Weekly Wrap with Wendy and Holly