Hearty Tortilla Soup
Total Servings:
2
Ready In:
Prep Time: 5 min
Cook Time: 15 min
Calories:
359
Tags:
Lunch, Quick and Easy, Vegan
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The combination of chickpeas, quinoa, and corn make this hearty tortilla soup a perfect option to warm up with on a cold day. I love tortilla soup, and with this version that includes chickpeas and quinoa, you get a protein packed meal that is quick and easy to make.
Ingredients
- 1/2 onion, diced
- 1/4 red bell pepper, diced
- 1 clove, diced
- 1 cup diced tomato
- 2 cups vegetable broth
- 1 cup garbanzo bean
- 1 cup cooked quinoa
- 1/2 avocado sliced
- 1/4 cup corn kernels
- 1 tortilla, cut in strips
- 1 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp salt
- pepper, to taste
Nutrition
Serving: 1 serving with the avocado
- Calories: 359 calories
- Carbs: 55.9 g
- Net Carbs: 42.5 g
- Fats: 9.2 g
- Protein: 12 g
- Sodium: 337.5 mg
- Sugar: 11.1 g
- Fiber: 13.5 g
Instructions
Step 1
Take a large skillet and add the onion and cook for 5-6 minutes. To help with the cooking, I like adding a couple of tablespoons of water, though you can also add a tablespoon of olive oil if you prefer. Once the onion is soft and translucent, add the garlic and red bell pepper and cook for an additional minute, stirring frequently.
Step 2
Add the chili powder, cumin, diced tomatoes, vegetable stock, garbanzo beans and corn kernels and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Season with salt and pepper if desired.
Step 3
In the meantime, preheat the oven to 390 F and line a baking tray with aluminum foil. Lay the tortilla strips on the tray and bake in the oven for 10-15 minutes until crispy.
Step 4
To serve, place 1/2 cup of cooked quinoa in each bowl. Split the soup over the two bowls, add the tortilla strips, diced avocado and enjoy!
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