Chickpea And Quinoa Tortilla Soup Recipe

Recipe By Slurrp

Chickpea and quinoa tortilla soup is a hearty and flavorful Mexican-inspired dish. This soup is packed with protein from the chickpeas and quinoa, making it a satisfying and nutritious meal. The combination of spices, tomatoes, and vegetables creates a rich and comforting broth. Topped with crispy tortilla strips, avocado, and cilantro, this soup is a delicious and filling option for lunch or dinner.

4.8
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25minstotal
25m.total
Chickpea And Quinoa Tortilla Soup
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Ingredients for Chickpea And Quinoa Tortilla Soup Recipe

  • 0.33 tablespoon Olive Oil
  • 0.17 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.17 Jalapeno, Seeded And Minced
  • 0.17 teaspoon Cumin
  • 0.17 teaspoon Chili Powder
  • 0.08 teaspoon Dried Oregano
  • 0.67 cup Vegetable Broth
  • 0.17 can Diced Tomatoes
  • 0.33 tablespoon Tomato Paste
  • 0.17 cup Cooked Quinoa
  • 0.17 can Chickpeas, Drained And Rinsed
  • 0.17 cup Corn Kernels
  • 0.67 Corn Tortillas
  • 0.17 Avocado, Sliced
  • as needed Fresh Cilantro, For Garnish
  • as needed Lime Wedges, For Serving

Directions: Chickpea And Quinoa Tortilla Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add onion, garlic, and jalapeno, and sauté until softened.
  • STEP 2.Add cumin, chili powder, and oregano to the pot, and cook for another minute to toast the spices.
  • STEP 3.Pour in vegetable broth, diced tomatoes, and tomato paste. Stir well to combine.
  • STEP 4.Add cooked quinoa, chickpeas, and corn to the pot. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes.
  • STEP 5.While the soup is simmering, prepare the tortilla strips. Cut corn tortillas into thin strips and bake in the oven until crispy.
  • STEP 6.Serve the soup hot, topped with tortilla strips, avocado slices, fresh cilantro, and a squeeze of lime juice.
  • STEP 7.Enjoy the delicious and nutritious chickpea and quinoa tortilla soup!

Cooking Tips

  • For extra flavor, you can add a squeeze of lime juice and a dollop of sour cream or Greek yogurt to each bowl of soup.
  • If you prefer a spicier soup, you can add more jalapeno or a pinch of cayenne pepper.
  • To save time, you can use canned chickpeas and pre-cooked quinoa.
  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Serve the soup hot with your favorite toppings, such as tortilla strips, avocado, cilantro, and lime wedges.
  • You can also serve the soup with a side of warm cornbread or a fresh green salad.
  • Leftover soup can be reheated on the stovetop or in the microwave. Add a splash of water or broth to thin out the soup if needed.
Nutrition
value
493
calories per serving
18 g Fat51 g Protein25 g Carbs11 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    51g
  • Carbs
    25g
  • Fiber
    11g

MacroNutrients

  • Carbs
    25g
  • Protein
    51g
  • Fiber
    11g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    149mg
  • Iron
    5mg
  • Vitamin A
    1180mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    120mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    32mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    124mg
  • Manganese
    2mg
  • Phosphorus
    366mg
  • Selenium
    42mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp