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Vegan Tortilla Soup
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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 6 servings
Calories 237kcal

Ingredients

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!

Video

Nutrition

Serving: 1.5cups | Calories: 237kcal | Carbohydrates: 42g | Protein: 9g | Fat: 4g | Sodium: 1092mg | Potassium: 531mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1365IU | Vitamin C: 25.7mg | Calcium: 92mg | Iron: 3.7mg