It’s soup season and I am here for it!
This cozy bowl of spicy corn chickpea tortilla soup is just what I needed this afternoon. So comforting, so tasty. I love a classic tortilla soup, but adding chickpeas in there really adds some great body. If you like a decent amount of spice, then make the recipe as is.. if you want something more mild then hold the chipotle.
Spicy Corn Chickpea Tortilla Soup
Servings: 4 servings
Ingredients
- ¼ cup olive oil
- 1 onion – diced
- 2 garlic cloves – minced
- 2 chipotle peppers – chopped
- 2 tbsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- 500 g crushed tomatoes
- 230 g chickpeas
- 4 cups vegetable broth
- 1 cup cooked corn kernels
- salt to taste
Toppings
- plain oat yogurt
- chopped cilantro
- chopped green onion
- tortilla chips (or make your own by heating tortilla strips in oil)
Instructions
- In a large pot, add the oil over medium heat. Then add the onions, sauté for a minute then add the garlic, and sauté for another minute until fragrant. Add in the chipotle, chili powder, cumin, paprika. Cook for a few minutes, until fragrant. Add in the crushed tomatoes and chickpeas, cook for 5 minutes. Add in the broth & corn, bring to a boil and then simmer for 15 minutes.
- Top with plain yogurt, cilantro, green onion & tortilla chips!