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Vegan Chickpea Tortilla Soup

Print Recipe
Course 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!