Original Recipe (1 cup serving): 334 calories; 16g fat; 81mg cholesterol; 1045 mg sodium; 24g carbohydrate; 7g fiber; 22g protein.
LuAnn's Vegan Version (1 cup serving): 224 calories; 6g fat; 0 cholesterol; 418g sodium; 31g carbohydrate; 6g fiber; 13g protein.
1 teaspoon olive oil (original recipe used 1 tablespoon Canola oil)
1 medium onion, chopped (same)
2 (15 1/2-ounce) cans Great Northern beans, rinsed and drained (same)
2 cups vegetarian chicken-like broth (original recipe used 14 1/2-ounces "real" chicken broth)
1 (7-ounce) can diced green chilies (original recipe used 2 4-ounce cans)
1 cup dehydrated texturized vegetable/soy protein granules (original recipe used 1 pound cubed chicken breast)
1 cup water (to rehydrate the texturized vegetable/soy protein; not in original recipe)
1 1/2 teaspoons garlic powder (same)
1 teaspoon ground cumin (same)
1 teaspoon dried oregano (same)
1/2 teaspoon salt (original recipe used 1 teaspoon)
1/2 teaspoon chili powder (original recipe used black pepper)
1/4 teaspoon crushed red pepper flakes (original recipe used 1/4 teaspoon ground cayenne/red pepper)
1 cup soy sour cream (I use Tofutti Better Than Sour Cream; original recipe used dairy sour cream)
1/2 cup unsweetened soy milk (original recipe used whipping cream)
Fresh cilantro sprigs (not in original recipe)
In a large saucepan, heat the olive oil over medium-high heat.
Sauté the onion in oil until tender.
Stir in the remaining ingredients, except soy sour cream and soy milk.
Bring to a boil over high heat, stirring frequently, then reduce heat to medium-low and cook gently for 20 minutes.
In a mixing bowl, whisk together the soy sour cream and soy milk until smooth (may alternatively be blended in a blender).
Stir soy sour cream-soy milk mixture into hot soup; remove saucepan from the stove. (Do not allow soup to return to a boil, or the soy products will curdle).
Serve immediately, garnished with fresh cilantro sprigs.