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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.