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Chickpea Tortilla Soup
Plato principal

Chickpea Tortilla Soup

40 minPara 4Nutri-Score A€€
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lo que necesita

Ingredientes

4 personas
  • chickpeas (drained and rinsed (2 cans))Despensa480 g
  • black beans (drained and rinsed (1 can))Despensa400 g
  • diced tomatoes (canned, with juices)Despensa400 g
  • onion (diced)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • bell pepper (diced)Frutas y verduras1 pieza
  • green chiles (canned, diced)Despensa120 g
  • vegetable brothDespensa750 ml
  • ground cuminEspecias5 g
  • smoked paprikaEspecias3 g
  • chili powderEspecias4 g
  • olive oilDespensa15 ml
  • cream cheese (softened)Lácteos60 g
  • lime (juiced)Frutas y verduras1 pieza
  • cilantro (fresh, chopped)Frutas y verduras15 g
  • corn tortillas (cut into strips, or tortilla chips)Panadería3 piezas
  • saltEspecias3 g

por ración

Nutrición

289kcal

Carbohidratos
41 g
Proteínas
13 g
Grasas
8 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Sartén
  • Espumadera

paso a paso

Preparación

  1. Sauté the aromatics

    • Heat the olive oil in a stockpot over medium heat.
    • Add the onion and bell pepper and cook until softened.
    • Stir in the garlic, cumin, smoked paprika and chili powder and cook until fragrant.
    Paso 1
  2. Simmer the soup

    • Add the diced tomatoes, green chiles, chickpeas, black beans and vegetable broth.
    • Season with salt and bring to a simmer.
    • Let everything simmer together until the flavors meld and the soup thickens slightly.
    Paso 2
  3. Make the tortilla strips

    • Cut the corn tortillas into thin strips.
    • Fry or bake them until golden and crisp, or use tortilla chips instead.
    Paso 3
  4. Finish the soup

    • Stir the cream cheese into the hot soup until fully melted and creamy.
    • Stir in the lime juice and most of the cilantro.
    Paso 4
  5. Serve

    • Ladle the soup into bowls.
    • Top with the tortilla strips and the remaining cilantro.
    Paso 5