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Chickpea Tortilla Soup

Chickpea Tortilla Soup
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This hearty Chickpea Tortilla Soup is a flavorful and satisfying meal, packed with protein and vegetables. It’s a quick and easy recipe, perfect for a weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), diced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 4 cups vegetable broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • For serving: corn tortilla strips, fresh cilantro, avocado slices, lime wedges

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and bell pepper, cook for another 3-4 minutes until slightly tender.
  3. Stir in diced tomatoes, chickpeas, vegetable broth, chili powder, cumin, and smoked paprika.
  4. Bring the soup to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes to allow the flavors to meld.
  5. Season the soup with salt and black pepper to taste.
  6. Ladle the soup into bowls and serve with your favorite toppings like corn tortilla strips, fresh cilantro, avocado slices, and lime wedges.

Notes

  • For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the bell pepper.
  • You can blend a portion of the soup for a creamier texture, if desired.
  • Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Find it online: https://kitchenpivot.com/chickpea-tortilla-soup/