Ingredients

• 4 cups water
• 4 teaspoons instant bouillon granules (i use mushroom better than bouillon)
• 2 tablespoons tomato paste
• 1 -2 jalapeno pepper (seeded and chopped fine)
• 1/4 cup cooked black beans
• 1 portobello mushroom (chopped)
• 1/2 onion (chopped)
• 1/3 cup olive (chopped)
• 2 vegetarian chicken breasts
• 1/4 cup corn kernel
• 1/2 cup cilantro (chopped)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 lime (quartered)
• 1/4 cup sour cream
• 3/4 cup pre-shredded cheddar cheese
• 2 celery ribs (chopped) (optional)

Instructions

1. boil your handful of black beans until they start to soften. drain and rinse until rinse water goes clear.

2. in the meantime, combine your bouillon base with the water, spices, and tomato paste and bring to a boil. add your vegetarian chicken breasts. they don't actually need to cook but it will add flavour and soften them so they're easier to shred.

3. chop your pepper, onions, celery, and mushroom and add to the broth as you go. also add corn, olives, and the beans when they're ready.

4. simmer for 15 min or so while you prep your cheese, lime, and cilantro.

5. now your veggies should be a bit soft and your toppings ready. fish out your veggie chicken breasts and shred them with a pair of forks. add back into the soup.

6. for serving, top with a handful each of shredded cheese and cilantro, a spoonful of sour cream, and a lime wedge to squeeze on top. it's like mexican pho.