Vegetable Tortilla Soup

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Prep Time: 10 mins | Total Time: 20 minutes | Makes: 4 servings

INGREDIENTS

• 2 onions, medium, chopped

• 4 cloves garlic, minced

• 2 jalapeño peppers, seeds and membranes removed, chopped (optional)

• 2 tsp cumin, ground

• 1 28-ounce can fire roasted tomatoes, chopped

• 8 cups vegetable broth

• 2 cups chickpeas, canned, rinsed and drained

• 1 cup corn tortilla chips, crushed (or other tortilla of choice)

• 1 cup cilantro, chopped

• 2 limes, cut into wedges

• 1 bell pepper, chopped

• avocado, sliced

DIRECTIONS

Prep

• Chop onions, peppers, and cilantro. It is advised to wear gloves when seeding and chopping jalapeño peppers.

• Mince garlic.

• Cut the limes into wedges.

Make

1. In a large soup pot over medium heat, sauté onions and garlic in olive oil until fragrant

2. Add peppers and cumin and sauté for an additional five minutes over medium heat.

3. Add tomatoes, chickpeas, and broth. Reduce heat and simmer for 15 minutes.

4. Remove from heat and add the tortilla chips. Let soup stand for 10 minutes.

5. Carefully purée in batches in a blender [hot fluids can cause the top to pop off so cover the top of the blender with a kitchen towel and your hand as a precaution.]

6. Ladle soup into bowls and top with cilantro, avocado slices, and a wedge of lime.

Notes: Leftover roasted chicken would go perfectly in this soup. This is a great recipe to help you stock your freezer for those nights when there is no time to cook or you need something to defrost for lunch. Make sure to bank and 1-2 single servings in your freezer.

Recipe Source: Living Plate RX

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