This plant-based tortilla soup is an incredibly easy stovetop dinner. Made with chickpeas, tomatoes, vegetable stock and lots of veggies, this recipe is made with only healthy ingredients. Plus, it is suitable for any diet type being plant-based, vegetarian, gluten free and wfpb.
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Full of veggies and delicious flavors, this plant-based version of tortilla soup is the ultimate comforting, hearty soup. It is completely healthy and a great way to get a variety of veggies come dinner time.
The plant-based version of your classic chicken tortilla soup uses chickpeas in the place of chicken. However, feel free to use whatever beans you like best or even try a combo.
I like to use a bag of frozen mix veggies. Not does this make the recipe way easier, but it also adds more veggies than what would be in your typical tortilla soup, like carrots and green beans.
This is the same recipe we have used for years before going plant-based with just a few tweaks. It’s easy, healthy, and oh so delicious.
What to Eat with Plant-Based Tortilla Soup
• I love to crush some whole grain chips on top, but also enjoy using some homemade whole wheat tortillas. Just slice some into strips and throw into the toaster for a few minutes. This is perfect for those who are looking for an oil-free and unprocessed alternative to your typical tortillas chips.
• Sliced avocado is a great addition and adds a healthy fat to the dish which will help to keep you feeling fuller longer. It is even delicious with a scoop of homemade guacamole on top.
• Add a scoop of plant-based yogurt or sour cream for added creaminess.
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Plant-Based Tortilla Soup
This plant-based tortilla soup is an incredibly easy stovetop dinner. Made with chickpeas, tomatoes, vegetable stock and lots of veggies, this recipe is made with only healthy ingredients. Plus, it is suitable for any diet type being plant-based, vegetarian, gluten free and wfpb.
Ingredients
- 1 lb dry chickpeas
- 1 onion
- 1 bell pepper
- 1 bag frozen mixed vegetables
- 1 jalapeño
- 1 can diced tomatoes
- 1 can tomato paste
- 8-10 cups vegetable stock
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp coriander
- 1 tbs paprika
- 1 tbs chili powder
- salt and pepper to taste
- 1/4 cup masa
- 2/3 cup chopped fresh cilantro
Instructions
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Sort and rinse dry chickpeas. Cover in water and cook in instant pot or on the stove.
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Chop bell pepper and onion. Add to frying pan with just enough water to cover the bottom of the pan. Sauté until soft.
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In a large stockpot over medium heat, add peppers, onion, mixed vegetables, and vegetable stock. Bring to a simmer.
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Once it is boiling, stir in diced tomatoes, tomato paste, garlic powder, onion powder, cumin, corriander, paprika, chili powder, salt, pepper and the chickpeas.
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Remove from heat and add masa and cilantro.
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Top with your choice of crunchy tortilla chips or sliced and toasted whole wheat tortillas.
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