Name: 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

Ingredients

Scale

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!