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A plant-based version of the classic chicken tortilla soup using chickpeas or whatever beans you have instead!


  • 1 lb dry chickpeas
  • 1 onion
  • 1 bell pepper
  • 1 bag frozen mixed vegetables
  • 1 jalapeño
  • 1 can diced tomatoes
  • 1 can tomato paste
  • 8 10 cups vegetable stock
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp coriander
  • 1 tbs paprika
  • 1 tbs chili powder
  • salt and pepper to taste
  • 1/4 cup masa
  • 2/3 cup chopped fresh cilantro


  • Sort and rinse dry chickpeas. Cover in water and cook in instant pot or on the stove.
  • Chop bell pepper and onion. Add to frying pan with just enough water to cover the bottom of the pan. Sauté until soft.
  • In a large stockpot, over medium heat, add peppers, onion, mixed vegetables, and vegetable stock. Bring to a simmer.
  • Once it is boiling, stir in diced tomatoes, tomato paste, garlic powder, onion powder, cumin, coriander, paprika, chili powder, salt, pepper and the chickpeas.
  • Remove from heat and add masa and cilantro.
  • Top with your choice of crunchy tortilla chips or sliced and toasted tortillas.
This recipe was republished with permission from Pure and Plant Based. Find the original recipe here.

Alexis (Pure & Plant-Based)

Alexis, is a 19-year-old with a passion for nutrition, health and wellness. She created Pure and Plant-Based after 'discovering the amazing benefits' and the way in which a plant-based diet greatly impacted her life. She aims to help teach others how to live healthy with great recipes, nutrition tips, and teaching others about a plant-based lifestyle.