This chickpea and corn tortilla soup is my kind of comfort food. It’s so flavourful and filling. I whipped it up in no time at all and we enjoyed bowls of steaming soup for lunch yesterday. With the wind howling on an extremely cold day, it was like a hug in a bowl. 

I’ve kept it vegetarian, and if you don’t add cheese, it’s completely vegan. The tomato base is packed with flavour and I really like having chickpeas in there instead of black beans. I had grilled corn from the summer in my freezer, that was a lovely sweet addition to this soup. The only thing missing here was avocado .. darn .. the one I had was not ripe enough to cut. Cilantro is a no-no in my kitchen, so parsley is a good alternative. 

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Chickpea and Corn Tortilla Soup

Course Soup

Ingredients

• 2 tbsp olive oil
• 1 medium onion coarsely chopped (reserve 2 tbsp for topping)
• 1 shallot coarsely chopped
• 2 cloves garlic minced
• 1 tsp crushed coriander
• 1 tsp cumin
• 1 tsp smoked paprika
• 3 cups chopped tomatoes
• 2 cups low sodium vegetable broth
• ½ tsp cane sugar
• 2 tsp adobo sauce
• 2 cups chickpeas drained
• 3 cups corn kernels I used grilled corn
• Sea salt and fresh black pepper
• Corn or whole wheat
• tortillas cut in strips

Toppings:

• Lime wedges
• jalapeño sliced
• chopped parsley or cilantro
• Red onion
• Avocado slices
• Monterey Jack cheese grated

Instructions

• Heat olive oil on medium heat in a large Dutch oven.
• Add onion and shallots, and sauté until they begin to soften, for 5 minutes.
• Stir in the garlic, coriander, cumin and paprika to coat the onions. Add tomatoes, vegetable stock, sugar and adobo, and simmer for 20 minutes.
• Preheat oven to 375°F.
• Slice tortillas and place strips on a parchment lined baking sheet in a single layer and spray with olive oil, toss to coat and bake in the oven for 8-10 minutes until golden and crispy. Set aside.
• Finally add the chickpeas and corn and season with salt and pepper. Allow to simmer for 15 minutes.
• Serve with with tortilla chips and whatever toppings you like.