In a skillet, grill vegan Chick’n Strips in vegetable broth until browned on each side. Add garlic salt to strips while cooking as well as the two cloves of minced garlic, cooking approx. 5-7 minutes

In a soup pot, add 1 1/2 cartons of Low Sodium Vegetable Broth, *1/2 carton of Salsa Verde (*or full carton if you like really spicy,) both cans of beans and Spanish rice.

When Chik’n strips are cooked add to the soup pot and stir. Taste and if you’d like spicier, add more of the Salsa Verde.

Cook about 10 minutes

Pour soup into bowls and top with crush corn chips or tortilla chips, vegan cheese shreds, vegan sour cream, cilantro, and any additional toppings you like. Enjoy!