Go Back
–+ servings

Mexican Chickpea Tortilla Soup

Print oppskrift Pin oppskrift
Rett Soup
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 4 corn tortillas, cut into strips
  • Juice of 1 lime
  • Fresh cilantro and avocado for serving

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper. Cook until the vegetables soften.
  • Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Cook for one minute until fragrant.
  • Add the chickpeas, diced tomatoes, and vegetable broth. Bring the mixture to a simmer.
  • Cook for 15 minutes to let the flavors blend. Stir in the lime juice.
  • Ladle the soup into bowls and top with tortilla strips, cilantro, and avocado.

merknader

Toast the tortilla strips in the same pot first for extra crunch, then set them aside before starting the soup. Leftovers keep well in the fridge for two days and reheat easily on the stove without losing texture.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot