If you’re looking for a recipe to use up canned vegetables, try this hearty Creamy Chickpea Tortilla soup. A great meatless dinner.
With canned fire roasted diced tomatoes, black beans, corn, and cream cheese.
by mayiplease2564
2 Comments
mayiplease2564
Creamy Chickpea Tortilla soup
Ingredients
1 Tbsp oil (15 mL) 1 medium yellow onion (diced) 3 cloves garlic (minced) 1 jalapeno (seeds and ribs removed, finely diced) 1 1-oz packet taco seasoning 2 14-oz cans fire-roasted diced tomatoes with green chilies 2 15-oz cans chickpeas (drained) 1 15-oz can black beans (drained) 1 15-oz can corn (drained) 4 cups vegetable broth (1 L) ½ cup cream cheese ¼ cup finely chopped cilantro 1 lime 4 corn tortillas ¼ cup oil (60 mL) To serve: shredded Colby jack, cilantro, lime wedges, diced avocado, sour cream
Directions
Flavor Base: Heat 1 Tbsp oil in a large pot over medium heat. Add 1 medium yellow onion (diced), 3 cloves garlic, (minced), and 1 jalapeno (diced). Cook until onion is soft and translucent, about 5 minutes.Stir in 1 1-oz packet taco seasoning and cook for 1 more minute.
Soup: Stir in 2 14-oz cans fire-roasted diced tomatoes with green chilies, 2 15-oz cans chickpeas (drained), 1 15-oz can black beans (drained), 1 15-oz can corn (drained), and 4 cups vegetable broth. Cover and let simmer for at least 15 minutes, up to 45 minutes.
Tortilla Strips: Meanwhile, cut 4 corn tortillas into thin strips. Heat ¼ cup oil over medium in a heavy-bottomed pan, like a cast iron. Working in batches to not overcrowd the pan, fry the tortilla strips until golden brown and crispy (about 1 minute per side). Remove with metal tongs and transfer to a paper towel-lined plate to dry.
Serve: Right before serving, stir ½ cup cream cheese, ¼ cup finely chopped cilantro, and the juice of 1 lime into the soup, stirring until cream cheese is fully melted.Ladle into bowls, topping with tortilla strips and desired toppings.
2 Comments
Creamy Chickpea Tortilla soup
Ingredients
1 Tbsp oil (15 mL)
1 medium yellow onion (diced)
3 cloves garlic (minced)
1 jalapeno (seeds and ribs removed, finely diced)
1 1-oz packet taco seasoning
2 14-oz cans fire-roasted diced tomatoes with green chilies
2 15-oz cans chickpeas (drained)
1 15-oz can black beans (drained)
1 15-oz can corn (drained)
4 cups vegetable broth (1 L)
½ cup cream cheese
¼ cup finely chopped cilantro
1 lime
4 corn tortillas
¼ cup oil (60 mL)
To serve: shredded Colby jack, cilantro, lime wedges, diced avocado, sour cream
Directions
Flavor Base: Heat 1 Tbsp oil in a large pot over medium heat. Add 1 medium yellow onion (diced), 3 cloves garlic, (minced), and 1 jalapeno (diced). Cook until onion is soft and translucent, about 5 minutes.Stir in 1 1-oz packet taco seasoning and cook for 1 more minute.
Soup: Stir in 2 14-oz cans fire-roasted diced tomatoes with green chilies, 2 15-oz cans chickpeas (drained), 1 15-oz can black beans (drained), 1 15-oz can corn (drained), and 4 cups vegetable broth. Cover and let simmer for at least 15 minutes, up to 45 minutes.
Tortilla Strips: Meanwhile, cut 4 corn tortillas into thin strips. Heat ¼ cup oil over medium in a heavy-bottomed pan, like a cast iron. Working in batches to not overcrowd the pan, fry the tortilla strips until golden brown and crispy (about 1 minute per side). Remove with metal tongs and transfer to a paper towel-lined plate to dry.
Serve: Right before serving, stir ½ cup cream cheese, ¼ cup finely chopped cilantro, and the juice of 1 lime into the soup, stirring until cream cheese is fully melted.Ladle into bowls, topping with tortilla strips and desired toppings.
This sounds really good.