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Chickpea Tortilla Soup
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Chickpea Tortilla Soup

40 minServes 4Nutri-Score A€€
from @liveeatlearn12 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chickpeas (drained and rinsed (2 cans))Pantry480 g
  • black beans (drained and rinsed (1 can))Pantry400 g
  • diced tomatoes (canned, with juices)Pantry400 g
  • onion (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • bell pepper (diced)Produce1 piece
  • green chiles (canned, diced)Pantry120 g
  • vegetable brothPantry750 ml
  • ground cuminSpices5 g
  • smoked paprikaSpices3 g
  • chili powderSpices4 g
  • olive oilPantry15 ml
  • cream cheese (softened)Dairy60 g
  • lime (juiced)Produce1 piece
  • cilantro (fresh, chopped)Produce15 g
  • corn tortillas (cut into strips, or tortilla chips)Bakery3 pieces
  • saltSpices3 g

per serving

Nutrition

289kcal

Carbs
41 g
Proteins
13 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Slotted spoon

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Serve

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