Jump to Recipe
This page contains some affiliate links. Please review my disclosure policy.
Swap the chicken for quinoa in this healthy Vegetarian Tortilla Soup Recipe! Quinoa is high in fiber and protein and makes a great non-meat alternative in this spicy Mexican soup.
If you’ve been a blog reader for awhile, you know I’m a soup lover. A few years ago, I shared a new soup recipe every single Sunday. If that isn’t commitment, I don’t know what is. I love soups because they’re amazing for meal prep! Make a big batch of this vegetarian tortilla soup recipe on the weekend and enjoy all week long.
I also believe that soups are one of the easiest recipes to make for people of any cooking level. Mostly because you really can’t go wrong. Even if the measurements aren’t 100% perfect, there’s a pretty good chance your soup will turn out anyway… unless you accidentally add cinnamon instead of cumin – been there…done that!
Here’s What You Need:
This vegetarian tortilla soup recipe is actually super easy to make and uses fresh ingredients mixed with pantry staples:
- olive oil
- vegetables – yellow onion, garlic cloves and a bell pepper.
- pantry staples – diced tomatoes, vegetable stock, diced green chiles, white quinoa, black beans and corn kernels.
- seasonings and spices – chili powder, cumin, sea salt and pepper.
- lime juice
- fresh cilantro
- corn tortillas – for making crispy tortilla strips
- optional toppings – avocado, tortilla strips, cilantro or green onion.
Why quinoa?
I love using quinoa in vegetarian and vegetarian dishes because it’s an amazing source of plant-based protein! It contains all nine essential amino acids and adds a hearty texture to the soup. I always try to get a mix of protein, fiber and fat in my meals and this soup packs in all three thanks to the vegetables, quinoa and beans, and avocado.
Make This Soup Your Own
If you’re like me, you’ve been auditing your pantry and trying to meal plan from what you have! I want to encourage you to get creative in the kitchen and make this soup your own! Here are a few suggestions:
- Use whatever canned beans you have – don’t let a lack of black beans confine you
- No vegetable stock? Replace with water or any kind of stock
- Throw in whatever veggies you have – seriously! This soup is super forgiving.
- No tortillas? Just use whatever chips you have on hand or skip them entirely
Feel free to get creative! That’s what cooking is about.
Vegetarian Tortilla Soup Recipe
Swap the chicken for quinoa in this healthy Vegetarian Tortilla Soup Recipe! Quinoa is high in fiber and protein and makes a great non-meat alternative in this spicy Mexican soup.
- Author: Davida Lederle
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6-8 bowls 1x
- Category: Dinner
- Method: Cook
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 1 28 ounce can of diced tomatoes
- 8 cups vegetable stock
- 1 4 ounce can of diced green chilis
- 3/4 cup white quinoa, rinsed and drained
- 1 can black beans, drained and rinsed
- 1 cup cooked corn kernels, fresh or frozen
- 1 tbsp chili powder
- 1 tsp cumin
- 1 1/2 tsp sea salt
- 1/4 tsp black pepper
- juice, 1 lime
- 1/2 cup fresh cilantro, chopped
- optional: 1/4 tsp cayenne pepper, or more for extra spicy
- 6 corn tortillas (if making tortilla crisps)
- Top with: avocado, tortilla strips, cilantro, green onion, or toppings of choice
Instructions
- In a large pot over medium-high heat, add olive oil.
- Add in yellow onion and saute until translucent (about 3-4 mins).
- Add in garlic cloves and cook for 1 more minute.
- Add in bell pepper and cook for another minute.
- Top with diced tomatoes, vegetable stock, green chilis, quinoa, black beans and corn.
- Add in spices and bring soup to a boil.
- Once boiling, cover with lid and simmer for 20 minutes.
- Remove lid and simmer for an additional 20 minutes.
- Top with lime juice, cilantro and cayenne if using.
- Add to bowls and sprinkle with toppings of choice.
*For Homemade Tortilla Crisps:
- Preheat oven to 400 degrees F.
- Slice corn tortillas in half and then into thin crisps.
- Place in a single layer on a baking sheet and bake for 10-15 mins or until browned.
- Sprinkle on soup or store in a paper bag on counter top for several days.
Keywords: Tortilla soup, Vegetarian tortilla soup, vegan tortilla soup, gluten-free tortilla soup, quinoa tortilla soup
Like this recipe? Here are other soup recipes you might enjoy:
- Tuscan White Bean Soup
- Detox Vegetable Soup
- Heirloom Carrot Ginger Soup
- Thai Curry Carrot Lentil Soup
Meet the Maven
Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.
Read more about me
You May Also Like:
Soups
Root Vegetable Dal
Soups
Vegetable Soup Recipe
Soups
Ginger Carrot Soup
Soups
