Introducing a quick and flavorful CHICKPEA tortilla soup that’s vegan and gluten-free, perfect for those busy days when time is short! In just under 30 minutes, you’ll have a delicious meal ready to enjoy. We’re not holding back on taste here – this soup is bursting with flavor, especially when topped with @hippeas lime chickpea tortilla chips. While we’re taking some shortcuts with this recipe, rest assured, we’re not compromising on quality one bit. It’s quickly become one of my favorite soups, and I hope you’ll save the recipe and give it a try too!
Vegan Chickpea Tortilla Soup
Ingredients
- 1/2 cup diced yellow onion
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 2 cans 15 oz each fire-roasted tomatoes
- 1 can 15 oz chickpeas (garbanzo beans), drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 cup frozen corn you can also use fresh or canned
- 1 tablespoon tomato paste
- 4 cups low-sodium vegetable broth
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1.5 teaspoons sea salt
- 1 teaspoon oregano
- 1/4 cup vegan sour cream
- 1/4 cup chopped cilantro
- Juice from 1 lime about 1 tablespoon
- Hippeas Lime Chickpea Tortilla Chips
Instructions
- Heat the extra virgin olive oil in a large pot, then add the diced yellow onion. Sauté for a few minutes, then add the minced garlic and sauté for an additional 2 minutes.
- Add the frozen corn, chickpeas, black beans, fire-roasted tomatoes, tomato paste, vegetable broth, and all the seasonings to the pot. Mix well and bring to a simmer.
- Once simmering, reduce the heat to low, cover, and let it cook for 20 minutes.
- Stir in the vegan sour cream, chopped cilantro, and lime juice.
- Serve the soup in bowls and top with your favorite toppings such as avocado, more vegan sour cream, vegan cheese, jalapeño, and of course, Hippeas Lime Chickpea Tortilla chips. Enjoy!