Swap the chicken for quinoa in this healthy vegetarian Quinoa Tortilla Soup recipe! Quinoa is high in fiber and protein and makes a great non-meat alternative in this spicy Mexican soup.
If youâ€™ve been a blog reader for awhile, you know Iâ€™m a soup lover. A few years ago, I shared a new soup recipe every single Sunday. If that isnâ€™t commitment, I donâ€™t know what is. I love soups because theyâ€™re amazing for meal prep! Make a big batch of soup 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 canâ€™t go wrong. Even if the measurements arenâ€™t 100% perfect, thereâ€™s a pretty good chance your soup will turn out anywayâ€¦ unless you accidentally add cinnamon instead of cumin â€“ been thereâ€¦done that!
Hereâ€™s What You Need:
- olive oil
- vegetables â€“ yellow onion, garlic cloves and a bell pepper.
- pantry staples â€“ diced tomatoes, vegetable stock, diced green chiles, white quinoa, black beans and corn kernels.
- seasonings and spices â€“ chili powder, cumin, sea salt and pepper.
- lime juice
- fresh cilantro
- corn tortillas â€“ for making crispy tortilla strips
- optional toppings â€“ avocado, tortilla strips, cilantro or green onion.
I love using quinoa in vegetarian and vegetarian dishes because itâ€™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 youâ€™re like me, youâ€™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 â€“ donâ€™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 â€“ 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! Thatâ€™s what cooking is about.
Quinoa Tortilla Soup
- Prep Time: 10 minutes
- Total Time: 50 minutes
- Yield: 6–8 bowls 1x
- 1 T 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 T 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
- 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.
Like this recipe? Here are other soup recipes you might enjoy:
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