Note: If you do use a jalapeno (or habanero pepper) wear gloves while you’re cutting it up! The first time I did this, I forgot about it and my fingertips were burning the rest of the night!
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 minutes
1 tbsp oil
1 medium sweet onion
1 bell pepper
1 clove garlic
1/2 jalapeno pepper, seeded* (Optional)
4 cups vegetable broth
1 28oz can of tomatoes
1 12oz can chickpeas
1 tsp salt
1/2 tsp cumin
2 ears of corn (or 1 1/2 cups of frozen corn)
1/4 cup of fresh cilantro
Handful of tortilla chips, crushed
Dice the onion, bell pepper and garlic.
Heat the oil in a large skillet, and add in diced onion, bell pepper and garlic.
Slice the jalapeno pepper, and remove the seeds.
Dice the jalapeno and add it into the skillet. (Depending on how hot you like it, you could add in the pepper seeds, but I’d leave them out if you’re not sure! We seeded the pepper but also added in a habanero pepper and it was super spicy!)
Once the onion and peppers begin to get soft, add the vegetable broth, tomatoes, chickpeas, salt, and cumin.
Bring to a boil and then let simmer for about 20 minutes.
While that’s cooking, “grill” the corn, which for me, was heating up a little oil in a skillet and letting the corn roll around for about 7 minutes over medium heat, or until parts of the ear were brown.
Let cool, and then use a sharp knife to cut the corn off the cob. Set aside.
Wash and roughly chop the cilantro.
Grab the avocado half and slice into thin strips.
When you’re ready to serve, top with fresh cilantro, corn, avocado and crushed tortilla chips.