Vegan Tortilla Soup with Quinoa

This amazing vegan tortilla soup is simple to make, packed with flavor and you won't even miss the meat! There's also tons of plant-based protein inside.

Course Soup

Cuisine Mexican

Keyword tortilla soup, vegan soup

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings servings

Calories 237kcal

Ingredients

1 tablespoon olive oil
1 onion , chopped
2 garlic cloves , chopped
1 poblano pepper , chopped
1 small jalapeno , deseeded chopped
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon smoked paprika
Salt and pepper to taste
1 (15 oz) can black beans
1 (15 oz) can diced tomatoes
2 tablespoons 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 the oil in a large saucepan. Add the onion and garlic and saute until tender. Add the peppers, spices, salt, and pepper. Cook until the peppers are tender, about 2 - 3 minutes. Add the beans, tomatoes, tomato paste, and liquids and stir together.
Bring the soup to a boil, then reduce to simmer and cook for 15 minutes. Stir in the quinoa and frozen corn and cook another 15 minutes until the quinoa is cooked.
When ready to serve, fry the tortilla strips.
Heat some oil in a 12" frying pan. Once hot, add the tortilla strips. Fry for 1 minute, then flip and cook for another minute. Remove with a slotted spoon and place on a paper towel lined plate. Pat off any excess oil.
Scoop the soup into bowls and top with the crispy tortilla strips. Add additional toppings (like avocado and cilantro) and enjoy!

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