Soup’s On!

Soup season is upon us and that makes me giddier than a kid in a candy store. Well, maybe not. I’m a sucker for candy. See what I did there?

(You must sing this next part!)

I like big pots of soup and I can not lie. You other foodies can’t deny. That when the cook walks in with an itty bitty spoon and a round bowl in your face you get happy.

Okay, that was bad. I’m not sure what’s wrong with me tonight, but I’m feeling extra sassy. Just roll with it.


I don’t want to brag. Nah, I do want to brag. This is the best tortilla soup that has ever entered my mouth. There I said it. Feel free to disagree. That’s your right. Personally I think this has loads of flavor. I could eat this every day for lunch and I wouldn’t get tired of it and that’s saying a lot coming from me. I should definitely make a huge batch and do just that. My picture does not do it justice.

I suggest making this the next cold day you have and curl up on the couch with your favorite snuggly buddy so you can both thank the soup gods, or whoever invented soup.

Chickpea Tortilla Soup with Red Chard

Chickpea Tortilla Soup with Red Chard

makes 4 to 6 servings

vegan, soy-free, nut-free, gluten-free, oil-free*


  • corn tortillas, cut in strips
  • 1 tablespoon oil (*use water or broth)
  • 1 onion, diced
  • 3 large garlic cloves, minced
  • jalapeno (optional)
  • 1 pound tomatillos, husks removed and diced
  • 4 cups vegetable broth
  • 1/3 cup quinoa
  • 2 bay leaves
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • dash of cayenne
  • salt and pepper, to taste
  • 1 1/2 cups cooked chickpeas OR 1 can, drained and rinsed
  • 28 ounce can diced tomatoes
  • 1/3 cup nutritional yeast
  • 1 bunch red chard, chiffonade
  • half bunch of cilantro, slightly chopped
  • juice from 1 lemon


  1. Preheat oven to 400 degrees. Lay corn tortilla strips out on a baking sheet in a single layer. Bake for 10 to 12 minutes or until crispy. Set aside.
  2. Heat oil in a large soup pot. Saute onions, garlic, jalapeno and tomatillo for 8 minutes or so. Until the tomatillos break down.
  3. Stir in broth, tomatoes, quinoa, and spices. Bring to a boil, cover, reduce heat, and simmer for 15 minutes.
  4. Stir in nutritional yeast, chickpeas, chard, and cilantro. Cook for another 10 minutes.
  5. Finish with lemon juice. Remove bay leaves. Serve topped with crispy tortilla strips and enjoy!

Chickpea Tortilla Soup with Red Chard

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