Vegetarian Chicken Tortilla Soup: A Comforting, Flavor-Packed Delight
A delicious vegetarian take on the classic chicken tortilla soup, packed with flavors and wholesome ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup cooked quinoa
- Salt and pepper to taste
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1/4 cup cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper; sauté until softened.
- Add diced tomatoes, vegetable broth, corn, cumin, and chili powder. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Stir in black beans and cooked quinoa. Season with salt and pepper.
- Serve hot, garnished with avocado, lime wedges, and cilantro.
Notes
- For additional flavor, add jalapeños or hot sauce.
- This soup can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegetarian, soup, chicken tortilla, comfort food