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Chickpea Tortilla Soup

This vegan tortilla soup recipe is healthy, filling and family-friendly! We love how hearty and flavorful it is. We like to play around with the different toppings we add each time it's served. —Julie Peterson, Crofton, Maryland
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (3 quarts)

Ingredients

  • 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 4 garlic cloves, minced
  • 1 to 2 jalapeno peppers, seeded and chopped, optional
  • 1/4 teaspoon pepper
  • 8 cups vegetable broth
  • 1 cup red quinoa, rinsed
  • 2 cans (15 ounces each) no-salt-added chickpeas or garbanzo beans, rinsed and drained
  • 1 can (15 ounces) no-salt-added black beans, rinsed and drained
  • 3 medium tomatoes, chopped
  • 1 cup fresh or frozen corn
  • 1/3 cup minced fresh cilantro
  • Optional ingredients: Crushed tortilla chips, cubed avocado, lime wedges and additional chopped cilantro

Directions

  • Heat oil in a Dutch oven over medium-high heat. Add the red onion, garlic, jalapeno if desired, and pepper; cook and stir until tender, 3-5 minutes. Add broth and quinoa. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes. Add the chickpeas, beans, tomatoes, corn and cilantro; heat through. If desired, serve with optional ingredients.

Test Kitchen tips
  • You'll love how hearty and filling this is for a meatless soup.
  • Don't skip the lime wedges—the little bit of acid really perks up the flavor of the soup.

  • Editor's Note
    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
    Nutrition Facts
    1-1/2 cups: 289 calories, 5g fat (0 saturated fat), 0 cholesterol, 702mg sodium, 48g carbohydrate (5g sugars, 9g fiber), 13g protein.

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