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Chickpea and Corn Tortilla Soup
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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.