Description
This Vegan Tortilla Soup with Quinoa is a flavorful, protein-packed, and comforting plant-based soup. Loaded with beans, vegetables, spices, and quinoa, it’s topped with crispy tortilla strips for the perfect crunch.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 poblano pepper, chopped
- 1 small jalapeño, chopped (optional)
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 (15 oz) can black beans
- 1 (15 oz) can diced tomatoes
- 2 tbsp tomato paste
- 4 cups vegetable broth
- 4 cups water
- 1/2 cup quinoa
- 1/2 cup frozen corn
- 4 corn tortillas, cut into strips
- Oil for frying
Instructions
- Heat olive oil in a large pot. Sauté onion and garlic until softened.
- Add poblano and jalapeño peppers, spices, salt, and pepper. Cook 2–3 minutes.
- Add beans, tomatoes, tomato paste, broth, and water. Stir and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in quinoa and corn. Simmer another 15 minutes until quinoa is cooked.
- Meanwhile, fry tortilla strips until crispy and golden.
- Serve soup topped with crispy tortilla strips and optional toppings.
Notes
- Use caution when frying tortilla strips for crisp topping.
- Adjust spice level by increasing or omitting jalapeño.
- Soup thickens as it sits—add water when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Mexican