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.
This #vegan soyrizo and chicken soup is spicy and delicious! It will warm your tummy! Perfect for a fall meal. #MeatlessMonday #vegansoupClick To Tweet
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!
- 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
- Heat oil over medium heat.
- Add onion, garlic and chiles and cook until the onion is soft (several minutes)
- Add the Soyrizo. As it cooks, use a spoon to break it up. Cook for several minutes.
- Add the Beyond Meat Chicken and cook for several more minutes.
- Add the broth and water. Bring to a boil.
- 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.
- Add the corn, salt and pepper.
- Simmer until the potatoes are tender.
- Serve with avocado, cilantro and tortillas.
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
Im in Florida right now and it’s hard to believe its Fall here as well. Pretty hot but this soup still looks amazing.
I’m a little jealous of the folks that are having cooler weather, then I remember how it will be in a few months and I figure it isn’t too bad here. And soup is good any time really.
Yesss. I’m all about soup during the fall! This looks delicious!
it is really good (if I do say so myself).
We have soup season for a few days! 50 this morning and sweater weather. This soup looks tasty!
That sounds pretty good right now! We’re about 40 degrees colder in the morning!
I cannot wait until soup season is here! This, of course, looks fantastic to me.
The sooner the better as far as I’m concerned.