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 SoupPhoto: Taste of Home
Servings Prep Time Cook Time
8 servings (3 quarts) 30minutes 15minutes
Servings Prep Time
8 servings (3 quarts) 30minutes
Cook Time
Portions: servings (3 quarts)
Portions: servings (3 quarts)
  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.