Tortilla Soup
- Preparing Time: 35 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1/8 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 carrot
- 1/4 cup tomato paste
- 1 tablespoon lime juice
- 4 cloves garlic
- 1 can diced tomatoes
- 1 bell pepper
- 6 corn tortillas
- 5 cups vegetable broth
- 2 1/2 teaspoons ground cumin
- 2 1/2 teaspoons dried oregano
- 1 1/2 cups cooked chickpeas
- 1 yellow or white onion
- 1 or 2 jalapenos
- chopped cilantro to serve
- minced jalapenos to serve
- avocado to serve
- corn tortillas to serve
- Carbohydrate 58.4547764578256 g
- Cholesterol 0 mg
- Fat 5.01502854192714 g
- Fiber 12.4472646141078 g
- Protein 12.4803356248968 g
- Saturated Fat 0.650579541690159 g
- Serving Size 1 1 Serving (591g)
- Sodium 751.042166666556 mg
- Sugar 46.0075118437178 g
- Trans Fat 0.808721354160068 g
- Calories 311 calories
Chop up the onion, carrot, bell pepper, into pieces about the size of a chickpea. Mince the garlic and jalapenos. Grab a large soup pot and saute the onion in the oil until it starts to look see-through, about 2 minutes. Add the carrot and the bell pepper and cook another 3 minutes. Add the jalapenos, garlic, spices, and salt and cook for another 30 seconds. Add the diced tomato and tomato paste and stir to combine. Add the broth and let it all come to a simmer. Add the lime juice and tortilla pieces. Stir to combine and let simmer about 10 minutes until the tortillas get soft. Turn off the heat and use an immersion blender to blend until smooth. If you don’t have one of those, blend in batches in a regular blender. Serve with chickpeas piled in the center of each bowl, topped with whatever toppings you choose.
