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

This is an incredibly easy stovetop dinner. Made with chickpeas, tomatoes, vegetable stock and lots of veggies, this recipe is made with only healthy ingredients and with no effort at all.

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    • 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


  1. Sort and rinse dry chickpeas. Cover in water and cook in instant pot or on the stove.

  2. Chop bell pepper and onion. Add to frying pan with just enough water to cover the bottom of the pan. Sauté until soft.

  3. In a large stockpot, over medium heat, add peppers, onion, mixed vegetables, and vegetable stock. Bring to a simmer.

  4. Once it is boiling, stir in diced tomatoes, tomato paste, garlic powder, onion powder, cumin, coriander, paprika, chili powder, salt, pepper and the chickpeas.

  5. Remove from heat and add masa and cilantro.

  6. 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.

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TortillaVegan RecipeMexicanVegan Recipes

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