'Chicken' And Lime Soup (Vegan)

• 1 tablespoon olive oil
• 1 small white 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 tomatoes, 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

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 350u0b0F 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.

olive oil, white onion, garlic, serrano peppers, vegetable stock, chicken, tomatoes, green chili sauce, lime juice, black pepper, cayenne pepper, cilantro, corn tortillas

Taken from www.food.com/recipe/chicken-and-lime-soup-vegan-423516 (may not work)