Chickpea Tortilla Soup
We’re just a few weeks into fall here on the east coast. The skies have transformed into a constant gray cloud barrier, and the autumn chill is looming on the other side of lingering humidity leftover from a hot summer. While I am seriously loving stomping on crunchy leaves in over-the-knee boots, there’s two things I am dreading about this season: catching a winter cold and the lack of California sunshine affecting my outlook on life. Between building an arsenal of nutritious recipes and surrounding myself with light-shining souls, I’m being pretty proactive about my winter health and happiness concerns. Maybe I’m just being my optimistic self…but I think there’s so much comfort to be found in a big bowl of my favorite soup to cure a case of the cold or a bout of seasonal depression.
Chicken noodle soup…probably one of the oldest strategies used to combat the cold and winter blues. A big bowl definitely used to be a go to of mine whenever I was feeling under the weather! I would always douse mine in dashes of cayenne pepper, and eventually switched to the Mexican version of the classic health remedy: Chicken Tortilla Soup. I was playing around in the kitchen the other day and decided to add a couple of twists to a vegetable soup. Low and behold…CHICKPEA Tortilla Soup. All of the flavor, none of the unhealthy animal products or artificial flavors. Try this out and let me know what you think!
The Ingredients: //
1 carton of Imagine, Chicken-free Vegetable Broth
1 can diced tomatoes
1 can tomato paste
1 small zucchini, diced
1 small squash, diced
1 can garbanzo beans
1 can black beans
1 1/2 cups organic corn (fresh or frozen)
Small yellow onion, diced
4 garlic cloves, minced
1/2 Lime juiced
1 bunch fresh cilantro leaves
Seasonings: Cumin, Chili Powder, Sea Salt, Garlic Powder
Red Onion (optional for topping)
Vegan Cheese Shreds (optional for topping)
Organic Corn Tortillas
The Prep: //
Heat olive oil in a large pot, then add onions and sauté for a couple of minutes until translucent and fragrant. Lower heat then add garlic and spices, stirring constantly so garlic doesn’t burn. Add zucchini and squash, continuing to stir mixture and coat vegetables in spices.
Add tomato paste, diced tomatoes, juice of half the lime, and vegetable stock. Allow to come to a simmer then add beans and corn.
Taste broth, and add more seasonings as needed. Optional, add slices of jalapeños if you can handle the heat!
Add in 1/2 bunch of cilantro (including stems) and gently press so it slightly submerges in the broth.
Turn temperature to low and allow soup to simmer for about 20 minutes, or until vegetables are just slightly soft.
Remove from heat, and carefully remove all cilantro leaves from the pot.
For Tortilla Strips: Stack tortillas and slice into small, short strips. Toss in a bowl with a bit of garlic powder, salt, and about 1 tablespoon of olive oil. Spread amongst a baking sheet. Bake at 350 degrees for 10 min. Remove from oven and allow to cool 5 min.
Hot, topped with tortilla strips, vegan Mexican cheese shreds, chopped cilantro, avocado slices, raw jalapeños, and raw red onion.
Comment below if you make this recipe, and don’t forget to post a picture and tag me on social media! @plantbuiltbodies