Can I use store-bought tortilla strips instead of making them?

Yes, you can use store-bought crispy tortilla strips for convenience, though the recipe provides instructions for baking your own with olive oil.

Do I need to rinse the quinoa before adding it to the soup?

The recipe does not explicitly state to rinse the quinoa, but it's generally good practice to rinse quinoa before cooking to remove saponins and bitterness.

How should I store leftover Spicy Quinoa and Black Bean Tortilla Soup?

Store any leftover soup in an airtight container in the refrigerator for 3-4 days. It reheats well on the stovetop or in the microwave.

Is it important to saute the blended tomato mixture for 10 minutes?

Yes, sauteing the blended mixture for about 10 minutes is crucial as it allows the mixture to release moisture and deepen its flavors, contributing to a richer soup base.

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Spicy Quinoa and Black Bean Tortilla Soup
[Vegan]

KG By: Kristen Genton

Author Bio

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven... Read More

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A vibrant bowl of spicy quinoa and black bean tortilla soup, garnished with fresh cilantro, avocado slices, a lime wedge, and crispy tortilla strips.

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Discover more recipes with these ingredients

Quinoa

Spicy Quinoa and Black Bean Tortilla Soup [Vegan]

Dairy Free

Vegan

Be prepared for this to become one of your new favorite soups! Quinoa and black beans soak in this spicy, savory bowl of flavors, topped with crispy tortilla strips and all of your other favorites!

Ingredients You Need for Spicy Quinoa and Black Bean Tortilla Soup [Vegan]

1/2 large onion – rough chopped
4 roma tomatoes – quartered
2 garlic cloves
1 jalapeno – deveined and deseeded (reduce to 1/2 for less spicy)
1 chipotle in adobo with a tablespoon of sauce
1 tablespoon olive oil
1 tablespoon tomato paste
1 teaspoon cumin
15 cups vegetable broth
3/4 cup quinoa
1 cup frozen corn
1-2 can black beans – rinsed and drained
fresh cilantro, avocado, and lime for serving
crispy tortilla strips

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How to Prepare Spicy Quinoa and Black Bean Tortilla Soup [Vegan]

To make the tortilla strips, cut corn tortillas into strips and combine with 1 tablespoon olive oil. Place on baking sheet and bake at 375°F for 10-15 minutes, checking 1/2 way through.
Combine onion, tomatoes, garlic, jalapeno, and chili in adobo sauce in a food processor/blender. Blend until very smooth.
Heat olive oil in a large soup pot. Add blended tomato mixture to pan and saute for about 10 minutes (to let mixture release moisture). Stir in the tomato paste and cumin.
Add your vegetable stock and bring to a simmer. Add in quinoa and cook until tender (about 20 minutes)
Add in corn and black beans and cook just to heat through. Stir in fresh cilantro!