Description
This vegan chickpea tortilla soup is simple to make but full of flavor! Fire-roasted tomatoes, hearty chickpeas, and plenty of vegetables create a colorful, flavorful meal in minutes!
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red or green bell pepper, diced
- 2 cloves garlic, minced
- 1 small jalapeno pepper, seeded* and diced (Optional)
- 2 cups vegetable broth
- 1 28oz can of fire-roasted diced tomatoes
- 1 15oz can chickpeas, drained and rinsed
- 1/2 teaspoon cumin
- 1 15oz can sweet corn (or 1 1/2 cups frozen sweet corn)
- Salt to taste
For the Crispy Tortilla Strips
- 3 corn tortillas
- Olive oil spray
- Salt
Instructions
To make the soup:
- Heat the olive oil in a large skillet for 30 seconds.
- Add the diced onion, bell pepper, and jalapeño and cook over medium heat for 4 minutes or until softened.
- Add the garlic and continue to cook for 1 minute until fragrant.
- Add the vegetable broth, tomatoes, chickpeas, corn, and cumin.
- Bring to a boil and then let simmer for about 15 minutes.
- When you’re ready to serve, top with fresh cilantro, corn, avocado, and crushed tortilla chips.
To make the tortilla strips:
- Preheat the oven to 350 degrees.
- Stack two corn tortillas on top of each other and use a sharp knife to cut them into thin strips.
- Spread the tortilla pieces in a single layer on a baking sheet and spray or drizzle with olive oil then sprinkle with salt.
- Bake for 2-3 minutes at 350 degrees until they begin to brown.
Notes
Note: If you’re using a jalapeño or other hot peppers, wash your hands immediately after and be careful not to touch your eyes.