Vegan Tortilla Soup

Name: Vegan Tortilla Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings (3 quarts).
Cuisine: Mexican Recipes, Mexican Soups, Mexican Vegetarian Recipes
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 4 garlic cloves, minced; 1 jalapeno pepper, seeded and chopped; 8 cups vegetable broth; 1 cup quinoa, rinsed; 2 teaspoons chili powder; 1/2 teaspoon ground cumin; 1/4 teaspoon pepper; 1 can (15 ounces) black beans, rinsed and drained; 3 medium tomatoes, chopped; 1 cup fresh or frozen corn; 1/3 cup minced fresh cilantro; 1/2 teaspoon salt; Optional ingredients: cubed avocado, lime wedges and additional chopped cilantro

Quinoa may be an unconventional ingredient, but it adds protein in this vegan tortilla soup, making it hearty enough for a main dish. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
8 cups vegetable broth
1 cup quinoa, rinsed
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
3 medium tomatoes, chopped
1 cup fresh or frozen corn
1/3 cup minced fresh cilantro
1/2 teaspoon salt
Optional ingredients: cubed avocado, lime wedges and additional chopped cilantro

Directions

Heat oil in a Dutch oven over medium-high heat. Add onion, garlic and jalapeno pepper; cook and stir until tender, 3-5 minutes. Add broth, quinoa, and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes. Add beans, tomatoes, corn, and cilantro; heat through. If desired, serve with optional ingredients.

Nutrition Facts

1-1/2 cups: 182 calories, 4g fat (1g saturated fat), 0 cholesterol, 792mg sodium, 31g carbohydrate (5g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Mexican Bean, Quinoa and Chickpea Tortilla Soup in Fast Track 2019