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Vegetarian Tortilla Soup Recipe with Chili Roasted Chickpeas! A flavor powerhouse! This vegetarian soup recipe is rich with Mexican flavors like cumin and chili powder, and mildly spicy from sautéed jalapeño pepper. Top the soup with these garlic, oregano, and chili roasted chickpeas to make the soup lighter than traditional versions that have fried tortilla strips, while also boosting the protein and fiber!
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Easy Vegetarian Tortilla Soup with Chili Roasted Chickpeas

The perfect vegetarian tortilla soup!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: lunch, Soup
Cuisine: American, Mexican
Keyword: chili roasted chickpeas, easy tortilla soup, vegetarian tortilla soup
Servings: 6 Servings
Calories: 283kcal
Author: Andie Mitchell

Ingredients

Chili Roasted Chickpeas

  • 2 15- ounce cans chickpeas rinsed and drained
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon garlic powder
  • ¾ teaspoon chili powder
  • ¾ teaspoon dried oregano
  • ½ teaspoon salt

Tortilla Soup

  • 2 teaspoons extra-virgin olive oil
  • 1 medium white onion finely chopped
  • 1 small red bell pepper ribs and seeds removed, finely chopped
  • 3 garlic cloves minced
  • 2 jalapeño peppers ribs and seeds removed, finely chopped
  • 2 teaspoons ground cumin
  • 28- ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 32 ounces low sodium vegetable broth
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon packed light brown sugar
  • ¼ teaspoon salt
  • 1 cup frozen corn thawed
  • 1 cup packed fresh cilantro roughly chopped
  • 4 radishes very thinly sliced (optional)
  • ⅓ cup light sour cream

Instructions

  • Preheat the oven to 425 degrees F. Dry the chickpeas well with paper towels. In a medium bowl, toss them with the oil. Add the garlic powder, chili powder, oregano, and salt, and toss well to coat them. Spread them in a single layer on a foil-lined baking sheet and roast for about 30 minutes, flipping halfway, or until the chickpeas are crispy and golden brown.
  • For the soup, in a large pot, heat the olive oil over medium-high heat. Add the onion, bell pepper, garlic, and jalapeño and cook until beginning to soften, about 5 minutes.
  • Add the tomato sauce, paste, broth, cumin, chili powder, smoked paprika, brown sugar, and salt, and bring to a boil. Reduce the heat and simmer for 15 minutes, stirring occasionally. Stir in the corn and half of the cilantro into the soup. Taste the soup and add more salt to taste if needed.
  • To serve, ladle about 1 ¾ cups soup into each bowl, divide the chickpeas among the bowls (about a heaping ⅓ cup), sprinkle with the sliced radishes, spoon 1 tablespoon sour cream on top, and garnish with the remaining cilantro.
  • If desired, add shredded cheddar cheese and avocado!

Notes

Nutrition Information for Soup alone, no chickpeas (about 1 ¾ cups): Calories 140, Fat 3g, Carb 27g, Fiber 4g, Sugars 13g, Protein 3g

Nutrition

Calories: 283kcal | Carbohydrates: 51g | Protein: 10g | Fat: 7g | Fiber: 10g | Sugar: 13g