Swap the chicken for quinoa in this healthy vegetarian Quinoa Tortilla Soup recipe! Quinoa is high in fiber and protein and makes a great non-meat alternative in this spicy Mexican soup.

I am so so excited to reveal a new series kicking off this year on THM! By now it is no secret that I love soup. I’ve said it before and I’ll say it again, I could live off soup and balls and be perfectly content for life. I pretty much eat soup everyday for lunch and if C isn’t around to complain, I’ll eat it for dinner (not giving him a bad rap- he just doesn’t necessarily want soup everyday for dinner!)

And while there certainly are plenty of soup options around here, I am bursting with so many ideas that I just have to share more. So with that, I am thrilled to announce SOUP SUNDAY!

Every Sunday through the winter months, I will be posting a new soup recipe. My hope is that this recipe will help feed you throughout the week. Making a big batch of soup to have on hand for lunches and dinners is how I meal-prep and selfishly I want you to get on board with me.


  • 1 T olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 28 ounce can of diced tomatoes
  • 8 cups vegetable stock
  • 1 4 ounce can of diced green chilis
  • 3/4 cup white quinoa, rinsed and drained
  • 1 can black beans, drained and rinsed
  • 1 cup cooked corn kernels, fresh or frozen
  • 1 T chili powder
  • 1 tsp cumin
  • 1 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • juice, 1 lime
  • 1/2 cup fresh cilantro, chopped
  • optional: 1/4 tsp cayenne pepper, or more for extra spicy
  • 6 corn tortillas (if making tortilla crisps)
  • Top with: avocado, tortilla strips, cilantro, green onion, or toppings of choice


  1. In a massive pot over medium-excessive warmness, upload olive oil.
  2. add in yellow onion and saute until translucent (approximately 3-four minutes).
  3. upload in garlic cloves and cook dinner for 1 extra minute.
  4. upload in bell pepper and cook for any other minute.
  5. pinnacle with diced tomatoes, vegetable stock, inexperienced chilis, quinoa, black beans and corn.
  6. upload in spices and bring soup to a boil.
  7. once boiling, cover with lid and simmer for 20 minutes.
  8. get rid of lid and simmer for a further 20 minutes.
  9. pinnacle with lime juice, cilantro and cayenne if the use of.
  10. add to bowls and sprinkle with toppings of preference.

For homemade Tortilla Crisps:

  1. Preheat oven to four hundred tiers F.
  2. Slice corn tortillas in half and then into skinny crisps.
  3. place in a unmarried layer on a baking sheet and bake for 10-15 mins or till browned.
  4. Sprinkle on soup or save in a paper bag on counter top for numerous days.

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