Chickpea Tortilla Soup

“This vegan tortilla soup recipe is healthy, filling and family-friendly! We love how hearty and flavourful it is. We like to play around with the different toppings we add each time it’s served.” —Julie Peterson, Crofton, Maryland

Chickpea Tortilla Soup
Chickpea Tortilla Soup
Chickpea Tortilla Soup
Servings Prep Time Cook Time
8 servings (3 quarts) 30minutes 15minutes
Servings Prep Time
8 servings (3 quarts) 30minutes
Cook Time
15minutes
Ingredients
Portions: servings (3 quarts)
Units:
Ingredients
Portions: servings (3 quarts)
Units:
Instructions
  1. 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.
Recipe Notes

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 flavour 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.