Chickpea and Quinoa Tortilla Soup

chickpea-quinoa-soup-tortilla
Photo by Marcus Nilsson
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 490 calories
    • Fat 2 g (2 g saturated fat)
    • Cholesterol 0 mg
    • Sodium 670 mg
    • Protein 17 g
    • Carbohydrate 71 g
    • Sugar 8 g
    • Fiber 9 g
    • Iron 4 mg
    • Calcium 108 mg

Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and ½ teaspoon each salt and pepper. Cook, stirring, until soft, 4 to 6 minutes. Add the broth and quinoa and bring to a boil. Reduce heat and simmer until the quinoa is tender, 10 to 12 minutes. Add the chickpeas, corn, and tomatoes. Cook until the vegetables are warmed through, 2 to 3 minutes.

Serve the soup topped with the cilantro, avocado, Cheddar, lime wedges, and chips.

Ingredients

  1. Check 3 tablespoons olive oil
  2. Check 1 red onion, chopped
  3. Check 3 cloves garlic, chopped
  4. Check Kosher salt and black pepper
  5. Check 8 cups low-sodium vegetable broth
  6. Check 1 cup red quinoa
  7. Check 2 15.5-ounce cans chickpeas, rinsed
  8. Check 1 cup corn kernels (frozen)
  9. Check 3 tomatoes, chopped
  10. Check 1/3 cup chopped fresh cilantro
  11. Check 1 avocado, sliced
  12. Check Grated Cheddar, lime wedges, and tortilla chips, for serving

Directions

  1. Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and ½ teaspoon each salt and pepper. Cook, stirring, until soft, 4 to 6 minutes. Add the broth and quinoa and bring to a boil. Reduce heat and simmer until the quinoa is tender, 10 to 12 minutes. Add the chickpeas, corn, and tomatoes. Cook until the vegetables are warmed through, 2 to 3 minutes.
  2. Serve the soup topped with the cilantro, avocado, Cheddar, lime wedges, and chips.