Swap chicken for quinoa in this wholesome Vegetarian Tortilla Soup. Quinoa adds fiber and protein, making it a satisfying meat-free option in this zesty Mexican-inspired soup.
If you read this blog regularly, you know I’m a big soup fan. I used to share a new soup recipe every Sunday because soups are excellent for meal prep and weeknight dinners. Make a large pot of this vegetarian tortilla soup on the weekend and enjoy it throughout the week.
Soups are also great for cooks at any level — they’re forgiving and versatile. Measurements don’t have to be exact, and small changes rarely ruin the final dish. (That said, accidental cinnamon-for-cumin swaps are memorable lessons.)
Here’s What You Need:
This vegetarian tortilla soup uses fresh produce combined with pantry staples:
- olive oil
- vegetables – yellow onion, garlic, and a bell pepper
- pantry staples – diced tomatoes, vegetable stock, diced green chiles, white quinoa, black beans, and corn
- seasonings – chili powder, cumin, sea salt, and black pepper
- lime juice
- fresh cilantro
- corn tortillas – for making baked tortilla strips (optional)
- optional toppings – avocado, tortilla strips, cilantro, green onion, or your favorites
Why quinoa?
Quinoa is an excellent plant-based protein that contains all nine essential amino acids and adds a pleasant, slightly nutty texture to the soup. Combined with beans, vegetables, and avocado, the soup delivers a balanced mix of protein, fiber, and healthy fats to keep you full and satisfied.
Make This Soup Your Own
This recipe is forgiving—use what you have on hand. A few easy swaps and ideas:
- Any canned beans will work if you don’t have black beans.
- If you don’t have vegetable stock, use water or another stock you prefer.
- Add or swap vegetables based on what’s in your fridge—the soup tolerates many variations.
- No tortillas? Use tortilla chips or skip the crisp topping altogether.
Experiment freely—cooking is about adapting recipes to your pantry and taste.
Vegetarian Tortilla Soup Recipe
Swap chicken for quinoa in this healthy Vegetarian Tortilla Soup. Quinoa adds fiber and protein, making it a satisfying meat-free option in this zesty Mexican-inspired soup.
- Author: Davida Lederle
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6-8 bowls
- Category: Dinner
- Method: Cook
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 1 (28 ounce) can diced tomatoes
- 8 cups vegetable stock
- 1 (4 ounce) can diced green chiles
- 3/4 cup white quinoa, rinsed and drained
- 1 can black beans, drained and rinsed
- 1 cup cooked corn kernels (fresh or frozen)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 1/2 tsp sea salt
- 1/4 tsp black pepper
- Juice of 1 lime
- 1/2 cup fresh cilantro, chopped
- Optional: 1/4 tsp cayenne or more for extra heat
- 6 corn tortillas (if making tortilla crisps)
- Toppings: avocado, tortilla strips, cilantro, green onion, or other favorites
Instructions
- In a large pot over medium-high heat, warm the olive oil.
- Add the diced onion and sauté until translucent, about 3–4 minutes.
- Stir in the minced garlic and cook for 1 minute.
- Add the diced bell pepper and cook for another minute.
- Pour in the diced tomatoes, vegetable stock, green chiles, quinoa, black beans, and corn.
- Stir in the chili powder, cumin, sea salt, and black pepper, then bring the soup to a boil.
- Once boiling, cover and simmer for 20 minutes.
- Remove the lid and simmer an additional 20 minutes to develop flavor and thicken slightly.
- Finish with lime juice, chopped cilantro, and cayenne if using.
- Ladle into bowls and top with avocado, tortilla strips, cilantro, green onion, or your preferred toppings.
*For Homemade Tortilla Crisps:
- Preheat oven to 400°F (200°C).
- Cut corn tortillas in half and then slice into thin strips.
- Arrange in a single layer on a baking sheet and bake 10–15 minutes, until browned and crisp.
- Sprinkle over the soup or store crisps in a paper bag at room temperature for a few days.
Like this recipe? Here are other soups you might enjoy:
- Tuscan White Bean Soup
- Detox Vegetable Soup
- Heirloom Carrot Ginger Soup
- Thai Curry Carrot Lentil Soup