Chickpea Tortilla soup
This flavorful mexican soup is probably one of the best soups I have had at a restaurant. It was so delicious that I tried to duplicate it. I’m not sure why it’s called, ‘tortilla soup’ when the crispy fried tortilla strips are served as garnishes along with avocado, sour cream and cheese. But in a way it is a good thing because I would not like tortilla strips to get soggy in the soup.
There are many ways to make tortilla soup and it can be easily adapted to any palate. Traditionally, it is made with chicken, tomatoes, onion, pasilla chile, garlic, queso fresco and the mexican herb epazote. I love all these ingredients but pasilla chiles and epazote are hard to find. I changed a few ingredients around and made a hearty tortilla soup with chickpeas and chard. There is a nice depth of flavor in this soup, which comes from the fire roasted tomatoes and smoky chipotle. Chickpeas add body and protein to this smoky flavored soup and keep you satisfied. When topped with the richness of avocado, freshness of lime juice, saltiness of cheese and crunch of tortillas…its just too good!
Hope you enjoy this delicious and incredibly simple recipe as much as I do!
An easy and flavorful chickpeas soup, topped off with shredded cheese, avocado and crispy baked tortilla chips.
- 1 can (398 ml) fire roasted tomatoes
- 1 can (398ml) chickpeas, drained and rinsed
- 2-3 chipotle in adobo sauce
- 1 bunch chard, chopped, stalks discarded (you will have about heaped 3 cups)
- 1.5 tsp roasted cumin powder
- 2 tbsp oil
- 3 cloves of garlic, chopped
- 1 medium onion, chopped
- 4 cups vegetable broth
- 2 cups water
- 4 corn tortilla, cut into strips
- 1 avocado, diced
- 3/4 cup shredded mixed cheese (cheddar, colby, montrey jack)
- 1 lime, quartered
- Preheat oven to 375 °f. Lightly coat an oven tray lined with aluminum foil with oil. Place half of strips on the tray and bake until golden and crisp, about 5-10 minutes. Repeat process for other half of strips.
- Heat oil in a pot, saute onions for 2-3 minutes on medium. Add garlic and saute for 30 sec.
- Scoop the onion and garlic with a slotted spoon and transfer to the food processor or blender with tomatoes and chipotle pepper. Process until smooth.
- Return the pot to medium heat. Add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes.
- Add broth and water. Bring it to a boil on high, cover loosely, reduce heat and let simmer for 15-20 minutes to a desired consistency.
- Add chickpeas, salt, cumin powder and chard. Boil on medium heat for 5 minutes.
- Ladle the soup into bowls, squeeze lime and top with shredded cheese, avocado and tortilla strips.