2 cups chopped cooked chicken (or if vegan or vegetarian use black or pinto beans)
2 teaspoons vegan worcestershire sauce (see our recipe)
You can eliminate the worcestershire sauce if desired but the recipe for the sauce is really easy to follow and only takes 5-10 minutes to whip up. You can store leftover sauce in the refrigerator and use for marinating meats and in other recipes.
You can sprinkle crushed tortilla chips and avocado slices on top before serving. If not vegan or no dairy allergy -- you can also sprinkle shredded jack cheese on top too for a little added something! Enjoy.
This soup is freezable also reheatable for lunch the next day.
In a large cooking pot, gently saute' onions and chiles in about 2 tablespoons of the vegetable broth.
When the onions and chiles are limp, add all the other ingredients and bring to a boil. Lower heat, cover and simmer for 30-40 minutes.