Chickpea Tortilla Soup

Lunch

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.

Average Rating: 3

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (3 quarts).

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

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.