Chickpea Tortilla Soup

This vegan tortilla soup recipe is healthy, filling and family-friendly! We love how flavorful it is. Each time it’s served we play around with the different toppings we add.

—Julie Peterson, Crofton, MD

Takes: 30 min. • Makes: 8 servings

• 1 Tbsp. olive oil
• 1 medium red onion, chopped
• 4 garlic cloves, minced
• 1 to 2 jalapeno peppers, seeded and chopped, optional
• ¼ tsp. pepper
• 8 cups vegetable broth
• 1 cup red quinoa, rinsed
• 2 cans (15 oz. each) no-salt-added chickpeas or garbanzo beans, rinsed and drained
• 1 can (15 oz.) no-salt-added black beans, rinsed and drained
• 3 medium tomatoes, chopped
• 1 cup fresh or frozen corn
• ⅓ cup minced fresh cilantro
• Optional ingredients: Crushed tortilla chips, cubed avocado, lime wedges and additional chopped cilantro

Heat the oil in a Dutch oven over medium-high heat. Add the red onion, garlic, jalapeno if desired, and pepper; cook and stir until tender, 3-5 minutes. Add broth and quinoa. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes. Add the chickpeas, beans, tomatoes, corn and cilantro; heat through. If desired, serve with optional ingredients.

1 ½ cups: 289 cal., 5g fat (0 sat. fat), 0 chol., 702mg sod., 48g carb. (5g sugars, 9g fiber), 13g pro.