Ingredients

• 2 tablespoons olive oil
• 1 cup white or yellow onion, peeled and diced small
• 2 to 4 teaspoons jarred minced jalapeños or just the liquid
• 4 garlic cloves, peeled and finely minced
• 32 ounces (4 cups) low-sodium vegetable broth
• 2 (14.5-ounce) cans diced tomatoes and juice
• 1 (15-ounce) can black beans, drained and rinsed
• 1 package Mindful chick'n
• 1 1/2 cups whole kernel corn (straight from the freezer works fine, fresh may be substituted)
• 1 tablespoon lime juice
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons vegan bouillon or better than bouillon no chicken base
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika (regular paprika may be substituted)
• 1/3 cup fresh cilantro leaves, finely minced
• diced avocado for serving, optional for serving
• shredded vegan cheese, optional for serving
• sour cream, optional for serving
• HALF RECIPES Makes 5 servings
• 1 tablespoon olive oil
• 1/2 cup white or yellow onion, peeled and diced small (about 1 medium onion)
• 1/2 large jalapeno pepper (about 4 to 5 inches long), diced very small, Or 1 to 2 teaspoons jarred jalapeños
• 2 garlic cloves, peeled and finely minced
• 16 ounces (2 cups) low-sodium vegetable broth
• 1 (14.5-ounce) can diced tomatoes and juice (I used petite diced, no-salt-added)
• 1 (15-ounce) can black beans, drained and rinsed
• 1/2 package mindful chick'n
• 3/4 cup corn (I used frozen straight from the freezer, fresh may be substituted)
• 1 1/2 teaspoons lime juice
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon vegan bouillon or better than bouillon no chicken base
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (regular paprika may be substituted)
• 2.5 tablespoons fresh cilantro leaves, finely minced
• diced avocado for serving, optional for serving
• shredded vegan cheese, optional for serving
• sour cream, optional for serving

Directions

• 1. To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
• 2. Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
• 3. Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
• 4. Add the vegetable broth, tomatoes and juice, black beans, corn, lime juice, chili powder, cumin, bouillon or BTB base, Mindful Chick'n, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
• 5. Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
• 6. Add the cilantro and boil 1 minute.
• 7. Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments
• 8. Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.

Photos